Pear, Celery and Candied Pecans Salad Recipe
This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
Servings: 5 salads (about 2 cups each)
Ingredients
Salad Ingredients
- ½ cup candied pecans, chopped* $1.67
- 4 stalks celery, diced $0.20
- ½ red onion, julienned (finely sliced) $0.54
- 2 pears, sliced thin $2.64
- 1 Tbsp lemon juice $0.03
- 1 6 oz bag mixed greens $2.73
- 5 Tbsp shredded Parmesan $1.35
Spiced Balsamic Vinaigrette Ingredients
- ½ tsp allspice $0.08
- 1 tsp cinnamon $0.08
- ½ tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.01
- 2 cloves garlic, minced $0.06
- ¼ tsp ground ginger $0.06
- 3 Tbsp maple syrup $0.72
- ¼ cup balsamic vinegar $0.49
- ½ cup olive oil $1.55
Instructions
- Chop candied pecans, dice celery and julienne (finely slice) red onion. Slice pears and toss the pear slices in lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
- Prepare the salad dressing by whisking allspice, cinnamon, salt, black pepper, minced garlic, ginger, maple syrup, and balsamic vinegar together. Stream in the olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
- Add mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
- Toss to coat the salad with the vinaigrette.
- Top with the shredded parmesan and serve!
See how we calculate recipe costs here.
Notes
* I adapted Beth’s Candied Pecans recipe to omit egg whites which ended up saving a little money and extra time in the oven. Because there’s no egg, there’s no need to bake these in the oven unless you want them extra toasty. In which case, 10 minutes at 350 will do the trick.
Nutrition
Serving: 1serving (about 2 cups) | Calories: 375kcal | Carbohydrates: 31g | Protein: 3g | Fat: 28g | Sodium: 399mg | Fiber: 4g