Autumn Pear Salad Food

AUTUMN PEAR SALAD

Autumn Pear Salad image

This Autumn Pear Salad is so flavorful and super easy to put together. It's made with some mixed salad greens, delicious pears and blueberries, and topped with some candied pecans and feta cheese.

Provided by Mariam E.

Categories Salad

Time 10m

Number Of Ingredients 13

Ingredients

5 oz. Spring mixed greens
1/2 cup blueberries
2 pears
1/3 cup purple onion (sliced)
1/2 cup crumbled feta cheese
1/2 cup candied pecans
1/4 olive oil
3 tbsps. white vinegar
2 tbsps. honey
1/4 tsp. salt
2 tbsps. Dijon mustard
1 tsp. black pepper
1/2 tsp. dried oregano

Steps:

Mix all salad ingredients together to create a vinaigrette dressing.
Slice the onion and pears.
In a salad dish, place the greens first. Then add in the slices of pears, onions, blueberries, pecans and crumbled feta.
Drizzle some of the dressing on top and serve.

Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Sugar 20.4 g, Sodium 394 mg, Fat 27.2 g, SaturatedFat 5.6 g, Carbohydrate 29.4 g, Protein 5 g

FALL SALAD

Fall Salad image

Provided by Tyler Florence

Categories appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

Steps:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

AUTUMN TOSSED SALAD

Autumn Tossed Salad image

"When you take this wonderful salad to a holiday gathering or serve it at home, you will get rave reviews and many requests for the recipe," predicts field editor Edie DeSpain of Logan, Utah.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Steps:

In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled., In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

Nutrition Facts : Calories 327 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 164mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

AUTUMN SALAD

Autumn Salad image

Elegant and different salad full of carrots, pecans, pears, and raisins. Great any time of year!

Provided by Allana

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups shredded carrots
⅓ cup chopped pecans
⅓ cup raisins
⅓ cup French dressing
1 (15 ounce) can pear halves
½ cup chopped pitted dates
1 (3 ounce) package cream cheese, softened
1 head green leaf lettuce, rinsed

Steps:

In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 38.4 g, Cholesterol 15.6 mg, Fat 16.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 202.2 mg, Sugar 29 g

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