Pear & Walnut Salad with Brown Butter-Dijon Vinaigrette

Pear & Walnut Salad

with Brown Butter-Dijon Vinaigrette

15 MIN
$14.99 4-6 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This crisp, crunchy salad is loaded with sweet and savory flavors thanks to sliced pear, verdant spinach and arugula, dried cherries, nuts, and balsamic onions. It's all complete with a delicious dressing made from rich brown butter, dijon mustard, honey, and apple cider vinegar.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    240 Cals (est.)
fresh
ingredients
Pear & Walnut Salad with Brown Butter-Dijon Vinaigrette
Title
  • 2 tsps Honey
  • 2 oz Salted Butter
  • 2 Tbsps Apple Cider Vinegar
  • ¼ cup Roasted Walnuts
  • 3 oz Baby Spinach
  • 1 Tbsp Dijon Mustard
  • 1 Pear
  • 4 oz Arugula
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1½ Tbsps Dried Tart Cherries
  • 1.4 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios

Tips from Home Chefs

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the onions. Roughly chop the walnuts and pistachios.

2 Make the salad & serve your dish

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the mustard, vinegar, and honey (kneading the packet before opening). To the bowl, add the spinach, arugula, sliced pear, cherries, chopped onions, and half the chopped walnuts and pistachios. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the remaining chopped walnuts and pistachios and cheese (crumbling before adding). Enjoy!

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