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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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
    280 Cals (est.)
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Nutrition Label
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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

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!

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