Pear & Walnut Salad with Brown Butter-Dijon Vinaigrette

Pear & Walnut Salad

with Brown Butter-Dijon Vinaigrette

15 MIN
$22.99 2-4 Servings
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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

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

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. 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 Grana Padano (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

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. 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 Grana Padano (crumbling before adding). Enjoy!

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