Pear & Walnut Salad with Brown Butter-Dijon Vinaigrette

Pear & Walnut Salad

with Brown Butter-Dijon Vinaigrette

15 MIN
$14.99 4-6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

Get Plans

Pear & Walnut Salad

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. 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!

Browse Steps
1 of 2