Pear & Walnut Salad + Strawberry Balsamic Vinaigrette

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Salads feel so much easier to make as it starts to warm up outside. I threw together this Pear & Walnut Salad in just minutes for a birthday party!

Keeping in mind that I was serving a few extra taste buds than just my own…I wanted to do a few things:

  • Use seasonal fruits and veggies
  • Balance the sweet & tart flavors with fruits, veggies, greens and vinegar
  • Add a pop of color

Spinach & Arugula

Spinach is a neutrally sweet green while arugula is rather bitter. The combo of the two provides variety in every bite – including the differences in shapes and sizes!

Pear & Watermelon Radish

Green pears are soft and sweet while watermelon radishes are crunchy and zingy. I LIVE for watermelon radishes! Radishes in salads are always a great choice but there is something special about a watermelon radish – it’s slightly sweeter and had this incredible watermelon color (aka my pop of color!)

Strawberry Balsamic Vinaigrette

Strawberry jam is sweetness overload, but a little bit mixed with balsamic vinegar diversifies the flavor combination. This sweeter finishing touch rounds out all of the other toppings: Quinoa, Walnuts & Chives!

#Lettucebowandsay “The pearfect balance of flavors!”

Here’s what you’ll need:

Pear & Walnut Salad + Strawberry Balsamic Vinaigrette

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • Stove

Ingredients

For the Salad:

  • Spinach
  • Arugula
  • Quinoa (cooked)
  • Green Pear (julienned)
  • Watermelon Radish (sliced, halved)
  • Walnuts
  • Chives

For the Strawberry Balsamic Vinaigrette:

  • 2 Tbsp Strawberry Jam
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Cup EVOO
  • Salt & Pepper

Instructions

Cook the Quinoa:

  • Bring quinoa and water to a boil – 1:2 ratio depending on how much salad you prepare! (i.e. 1/4 Cup Quinoa: 1/2 Cup Water). Roughly 1/4 Cup cooked per salad.
  • Cook until quinoa has absorbed all of the water – or the rings have popped! ~12-15 mins

Prep the Dressing:

  • Whisk ingredients together in a bowl until the jam is completely mixed with the oil and vinegar

Make the Salad:

  • Start with the greens and add in the toppings
  • Finish with the dressing and enjoy!
Course: Salad
Cuisine: American
Keyword: Plant-based, Vegan

March Seasonal Fruits + Veggies

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