Asian Pear Salad with Walnuts and Maple Mustard Dressing Recipe
A refreshing Asian Pear Salad featuring toasted walnuts, mixed greens, pomegranate arils, and a tangy maple mustard dressing. This vibrant appetizer combines sweet, tart, and savory flavors, perfect for a light and elegant starter or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizers and Snacks
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1/2 cup walnuts
- 5 ounces mixed salad greens or arugula
- 1 Asian pear
- Juice of half a lemon
- 1/2 cup pomegranate arils
- 1/2 cup crumbled feta or goat cheese (optional, may use a dairy free feta as a substitute)
- 1 tablespoon minced shallot
Maple Mustard Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Cut the pear: Fill a medium-sized bowl with cold water and add the juice of half a lemon. Core and thinly slice the Asian pear, then immediately add the slices to the lemon water to prevent browning while you prepare the rest of the salad.
- Toast the walnuts: Preheat the oven to 325°F (163°C). Spread the walnuts evenly on a large baking sheet. Bake for 9-11 minutes until fragrant and lightly browned. Let cool slightly, then roughly chop them on a cutting board. Set aside.
- Make the salad dressing: In a medium bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, whole grain mustard, olive oil, minced shallot, kosher salt, and black pepper until well combined and emulsified. Taste and adjust salt as needed. Set aside.
- Assemble the salad: Drain the pear slices using a colander and pat dry with paper towels. In a large bowl or platter, combine the salad greens, pears, toasted walnuts, pomegranate arils, and crumbled feta (if using), reserving a small amount of each ingredient to garnish the top. Drizzle about 1/3 cup of the dressing over the salad and gently toss to combine. Adjust dressing to taste, then garnish with the reserved ingredients. Serve immediately and enjoy!
Notes
- For a dairy-free option, substitute the feta with a dairy-free cheese alternative or omit it entirely.
- Toasting walnuts enhances their flavor and crunch but watch carefully to avoid burning.
- Use ripe but firm Asian pears for the best texture and sweetness in the salad.
- The salad is best served fresh to maintain the crispness of the greens and pears.
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
