• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hot Pan Kitchen | Gluten Free, Paleo & Whole30 Recipes

Gluten Free Recipes with Real Food (Paleo + Whole30 too!)

  • Home
  • About
  • Recipes
    • Grilling
    • Whole30
    • Main Dish
    • Breakfast
    • Dessert
  • Resources
    • Gift Guides
    • Essential Gluten Free Cookbooks
    • Essential Kitchen Tools
    • Food Blogging Resources
  • Work With Me
  • FREE Meal Plan
Home » Pear Salad Recipe (GF, Paleo, Whole30)

Pear Salad Recipe (GF, Paleo, Whole30)

December 2, 2020 by Taryn Solie Leave a Comment Last Modified: December 2, 2020

pin for pear salad
pin for pear salad
pin for pear salad
This healthy Pear Salad recipe combines fresh pears, red onion, toasted hazelnuts, and pomegranate seeds with a simple balsamic vinaigrette dressing. While it’s perfect for a holiday like Thanksgiving or Christmas, it’s also great for a weeknight dinner. Plus it’s gluten free, paleo, and Whole30 compatible.

top down shot of pear salad in a gray bowl with ingredients surrounding it

Pear and hazelnuts are a classic combination, and one that just screams fall. In this recipe they pair with some red onion and pomegranate seeds to make a really delicious salad that works just as well for special occasions as it does for an everyday meal.

This salad uses a simple dressing of just aged balsamic vinegar and a light oil – like avocado or a light olive oil. Just make sure the balsamic vinegar you’re using is AGED, one that is thicker and sweeter than a typical balsamic vinegar. You want that hint of sweetness in the dressing as otherwise it will be too tart.

I’ve listed amounts for each of the ingredients, but this salad is easily customized to what you prefer. Add in more of less of the onion, hazelnuts, pomegranate, or pear – or just omit one of them all together. The salad will still be delicious.

How to make pear salad

Step 1: prep the ingredients

overhead shot of hands slicing a pear on a cutting board

Thinly slice the pear with a sharp knife and a cutting board, making sure to remove the stem and seeds before slicing. Set slices aside.

red onion thinly sliced on a cutting board

If the outer skin isn’t removed from the quarter of a red onion, remove it now. Thinly slice the onion and set aside.

chopped hazelnuts in a small food processor

Roughly chop the toasted hazelnuts. This can be done using a small food processor or with a large sharp knife and cutting board. Set aside.

hands picking out pomegranate seeds from a pomegranate over a cutting board

Either measure out pomegranate seeds with a measuring cup (if you bought them separately from the pomegranate fruit), or cut open a pomegranate with a sharp knife and start carefully removing the seeds with your fingers. Set aside.

Step 2: make the dressing

pouring balsamic vinegar into a tablespoonThis healthy Pear Salad recipe combines fresh pears, red onion, toasted hazelnuts, and pomegranate seeds with a simple balsamic vinaigrette dressing. While it's perfect for a fall or winter holiday like Thanksgiving or Christmas, it's also great for a weeknight dinner.(Gluten Free, Paleo, and Whole30)

Measure out 1 tablespoon of aged balsamic vinegar and put it into a small jar. Measure out 3 tablespoons of oil and place it in the same jar. Add a pinch of kosher salt to the jar, place the lid securely on top, and shake the jar to combine the liquids.

Taste the dressing and add another tablespoon of aged balsamic vinegar if desired.

Step 3: Assemble the salad

Place the greens in a large bowl. Add in the sliced pears and onion, chopped hazelnuts, and pomegranate seeds. Pour some of the dressing over the top and mix with a spoon. Taste and add all of the dressing if desired, mixing again to combine. Serve immediately.

close up shot of pear salad in a gray bowl

You may have a couple of questions about this pear salad – let’s get to those now.

What pear is best for salad?

Really it’s personal preference. I like Bosc pears, but Bartlett or Anjou would work just as well. The most important thing is you don’t want your pear to be too ripe, otherwise it will get mushy in the salad.

What other nuts can I use?

If you don’t like or can’t find hazelnuts, you can easily substitute pecans or walnuts in this salad instead.

How do you toast the hazelnuts?

Set your oven for 350 degrees F and place the hazelnuts in a single layer on a sheet pan. Place them in the oven for 5 to 7 minutes, until they’re starting to brown. You will need to watch them carefully as they will burn quickly once they start toasting!

RECIPE TIPS

  • If you don’t like red onion, you can either omit it or try using this recipe for marinated red onions (by Teri at No Crumbs Left), which have less bite than a regular red onion.
  • To make this salad ahead of time I would suggest preparing the onion, hazelnuts, pomegranate seeds, and dressing and storing them separately in the refrigerator. When ready to serve remove the ingredients from the fridge to warm slightly. Slice the pear, shake the dressing up to mix it, then assemble the salad and serve.
  • If you can handle dairy (and aren’t on a Whole30), try adding an ounce or two of crumbled goat cheese in the salad. It adds a hint of creaminess.
  • Make sure to use AGED balsamic vinegar and not regular balsamic. You want the stuff that’s thick and sticky, as it will have a milder and sweeter taste that works better in the dressing.

IF YOU’RE LOOKING FOR OTHER PALEO OR WHOLE30 SIDE DISHES, CHECK THESE OUT:

  • Roasted Brussels Sprouts (GF, Paleo)
  • Green Beans with Shallots (GF, Paleo, Whole30)
  • Instant Pot Mashed Potatoes (GF, Whole30)
  • Turmeric Roasted Cauliflower (GF, Paleo, Whole30)
  • Roasted Kabocha Squash Soup (GF, Paleo, Whole30)

OR TAKE A LOOK AT THESE FOR A MAIN DISH TO GO WITH THIS SALAD:

  • Meatloaf Muffins (GF, Paleo, Whole30)
  • Mexican Ground Beef Skillet (GF, Paleo, Whole30)
  • Smoked Pork Chops (GF, Whole30, Paleo)
  • Easy Hamburger Soup (GF, Whole30)
  • Baked Turkey Meatballs (GF, Paleo, Whole30)

YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 COMPATIBLE FOOD.

PIN THIS PEAR SALAD RECIPE FOR LATER!pin for pear salad

top down shot of pear salad in a gray bowl with ingredients surrounding it
Print

Pear Salad (GF, Paleo, Whole30)

This healthy Pear Salad recipe combines fresh pears, red onion, toasted hazelnuts, and pomegranate seeds with a simple balsamic vinaigrette dressing. While it's perfect for a fall or winter holiday like Thanksgiving or Christmas, it's also great for a weeknight dinner.(Gluten Free, Paleo, and Whole30)
Course Salad
Cuisine American
Keyword #paleo, salad, whole30
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 157kcal
Author Taryn Solie

Equipment

  • A sharp knife
  • A cutting board
  • Measuring cups
  • Measuring spoons
  • A small jar with a lid
  • A large bowl
  • A large spoon

Ingredients

  • 1 large pear I used Bosc
  • 1/3 c pomegranate seeds
  • 1/2 c hazelnuts lightly toasted and chopped
  • 1/4 red onion thinly sliced
  • 5 oz spinach mix or other greens
  • 1-2 tbsp aged balsamic vinegar
  • 3 tbsp mild oil avocado or light olive oil
  • A pinch of kosher salt

Instructions

  • Thinly slice the pear with a sharp knife and a cutting board, making sure to remove the stem and seeds before slicing. Set slices aside.
  • If the outer skin isn't removed from the quarter of a red onion, remove it now. Thinly slice the onion and set aside.
  • Roughly chop the toasted hazelnuts. This can be done using a small food processor or with a large sharp knife and cutting board. Set aside.
  • Either measure out pomegranate seeds with a measuring cup (if you bought them separately from the pomegranate fruit), or cut open a pomegranate with a sharp knife and start carefully removing the seeds with your fingers. Set aside.
  • Measure out 1 tablespoon of aged balsamic vinegar and put it into a small jar. Measure out 3 tablespoons of oil and place it in the same jar. Add a pinch of kosher salt to the jar, place the lid securely on top, and shake the jar to combine the liquids.
  • Taste the dressing and add another tablespoon of aged balsamic vinegar if desired.
  • Place the greens in a large bowl. Add in the sliced pears and onion, chopped hazelnuts, and pomegranate seeds. Pour some of the dressing over the top and mix with a large spoon. Taste and add all of the dressing if desired, mixing again to combine. Serve immediately.

Video

https://jumprope.com/g/paleo-pear-salad/AmAZXRo2

Notes

  • If you don't like red onion, you can either omit it or try using this recipe for marinated red onions (by Teri at No Crumbs Left), which have less bite than a regular red onion.
  • To make this salad ahead of time I would suggest preparing the onion, hazelnuts, pomegranate seeds, and dressing and storing them separately in the refrigerator. When ready to serve remove the ingredients from the fridge to warm slightly. Slice the pear, shake the dressing up to mix it, then assemble the salad and serve.
  • If you can handle dairy (and aren't on a Whole30), try adding an ounce or two of crumbled goat cheese in the salad. It adds a hint of creaminess.
  • I used Bosc pear in this salad, but any pear you like will work. Just make sure it's not too ripe as it will get mushy in the salad.
  • Make sure to use AGED balsamic vinegar and not regular balsamic. You want the stuff that's thick and sticky, as it will have a milder and sweeter taste that works better in the dressing.
  •  

Nutrition

Calories: 157kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

Filed Under: Recipes, Salads, Whole30

Previous Post: « Pear Crisp (Gluten Free)
Next Post: Top 10 Recipes of 2020 »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

Let’s Connect on Social Media!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
gluten free blog network directory
my healthy aperture gallery

Footer

Privacy

Privacy Policy

Disclaimer

Disclaimer

Terms & Conditions

Terms & Conditions

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress