Candied Pecan Pear Salad Recipe

4.5 2 2
Candied Pecan Pear Salad Recipe
Candied Pecan Pear Salad Recipe photo by Taste of Home
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Candied Pecan Pear Salad Recipe

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4.5 2 2
Publisher Photo
For special occasions, I like to dress up packaged salad greens with sweet pears, crunchy pecans and a slightly tart pomegranate dressing.—Douglas Wasdyke, Effort, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 teaspoon butter
  • 1/2 cup chopped pecans
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup pomegranate seeds, divided
  • 1/2 cup raspberry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup olive oil
  • 1 large pear
  • 1 teaspoon lemon juice
  • 3 packages (5 ounces each) spring mix salad greens
  • 1/2 cup crumbled blue cheese

Directions

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream.
Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Candied Pecan Pear Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p112

Nutritional Facts

1 cup: 252 calories, 24g fat (4g saturated fat), 5mg cholesterol, 170mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein.

  • 1 teaspoon butter
  • 1/2 cup chopped pecans
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup pomegranate seeds, divided
  • 1/2 cup raspberry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup olive oil
  • 1 large pear
  • 1 teaspoon lemon juice
  • 3 packages (5 ounces each) spring mix salad greens
  • 1/2 cup crumbled blue cheese
  1. In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  2. For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream.
  3. Cut pear into thin slices; sprinkle with lemon juice. In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds. Serve immediately. Yield: 12 servings (1 cup each).
Originally published as Candied Pecan Pear Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p112

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JessBella6 User ID: 5295511 106047
Reviewed Feb. 14, 2013

"Perfect for any season!"

MY REVIEW
keem User ID: 7134090 209002
Reviewed Feb. 12, 2013

"very good"

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