Pear Walnut Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sophisticated fall salad of crispy-fried shallots, candied walnuts, peppery arugula, and juicy pears topped with blue cheese and pomegranate seeds. Sherry vinaigrette adds elegance without heaviness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large shallot (thinly sliced)
- 1 tablespoon unsalted butter
- 1 pinch kosher salt
- 2 tablespoons aged sherry vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons roasted walnut oil
- 5 ounces baby arugula
- 2 pears (cored and thinly sliced)
- 1/2 cup candied walnuts (more or less to taste)
- 2 ounces crumbled blue cheese
- 1/4 cup pomegranate arils
- freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 290mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 108mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.