Pear Salad (GF, Paleo, Whole30)

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

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

Total Time 20

Servings

Calories 157kcal

Author Taryn Solie

Equipment

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.

Video

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