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.
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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
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.
Step 2: make the dressing
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.
FAQs for this pear salad
You may have a couple of questions about this pear salad – let’s get to those now.
What type of 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.
How do you cut pear for a salad?
You can cut pear for a salad any way you want, but I like to cut it into thin slices. Cut off the top, then cut it into four sections lengthwise (top to bottom). Cut out the seeds in the middle of each quarter, then carefully turn each section on its side and slice it thinly.
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.
What to eat with pear salad
This salad is great because it works with so many different types of main dishes. I’ve included some of our favorites below!
- Marinated Grilled Chicken Breasts (GF, Whole30, Paleo)
- Smoked Pork Chops (GF, Whole30, Paleo)
- Easy Hamburger Soup (GF, Whole30)
- Baked Turkey Meatballs (GF, Paleo, Whole30)
PIN THIS GREEN SALAD WITH PEARS & HAZELNUTS FOR LATER!
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Pear Salad (GF, Paleo, Whole30)
Equipment
- A small jar with a lid
Ingredients
- 1 large pear I used Bosc
- ⅓ c pomegranate seeds
- ½ c hazelnuts lightly toasted and chopped
- ¼ 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.
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.
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