Description
This asian pear and walnut salad with maple mustard vinaigrette is fall salad GOALS. Made with tender salad greens, thinly sliced asian pear, toasted walnuts, sweet pomegranate seeds, and a zippy maple mustard vinaigrette that you’ll want to put on everything.
Ingredients
Scale
For salad:
- 1 5 oz package salad greens
- 1 asian pear, thinly sliced
- 1/4 cup pomegranate arils
- 1/2 cup chopped walnuts
- 1 teaspoon avocado or olive oil
- big pinch of salt
For dressing:
- 1 teaspoon minced shallot
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon grainy mustard
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon salt
- freshly ground black pepper
Instructions
- Heat a small saucepan over medium-low heat and add avocado oil, walnuts and a big pinch of salt. Toast, stirring frequently, until slightly darkened and fragrant. Keep a close eye on them as they can burn quickly! Remove from the heat and allow to cool.
- Combine all dressing ingredients in a jar or bowl and shake or whisk together until well combined.
- Assemble greens, sliced asian pear and pomegranate arils in a large bowl.
- Roughly chop walnuts and add to the top of the salad. Pour dressing over everything and toss gently to coat. Serve immediately!
- Prep Time: 10 minutes