I just kept remembering this great salad with pears that I ate at this cute restaurant in Munich. Outside it was pouring rain and I enjoyed this palate wonder along with a freshly made ginger tea. The special interplay of the savory vinaigrette and the sweetness of the nuts and pear kept me going. I have experimented and think I can present you with a pretty decent result.
Simple, straightforward dish that’s on the table in under 30 minutes. Whether it’s a main dish or a side dish, this vegan pear salad is just always fun.
Crispy caramelized pecans – need I say more?
The production is simple but the result is a gigantic mix of different flavors and textures.
- The base consists of fresh, mixed leaf lettuce (I used mainly lamb’s lettuce)
- The fruit note is a ripe juicy pear
- The pecans are crunchy caramelized
- The dried cherries once again bring a slight sweetness into play
- The highlight is the balsamic vinaigrette (you’ll love it!).
I bet you can’t wait to finally try the pear salad? It’s best to plan it as a side dish for the next pasta party, burger, or Christmas menu.
The pear salad with caramelized pecans and dried cherries:
- Sweet and sour
- Full of interesting textures
- The perfect side dish
A vegan salad with a fruity secret
Well did you get a taste for this delicious vegan salad?. I hope you enjoy cooking and of course about a review at the bottom of this page. If you post a picture, then feel free to use the hashtag #veganevibes.
Pear salad with caramelized pecans and dried cherries
FOR THE CARAMELIZED PECANS:
- 130 g Pecans
- 30 ml Coconut oil melted
- 12 g Coconut blossom sugar
- 30 ml maple syrup
- A pinch of sea salt
- A pinch of cinnamon
- Optional. A pinch of cayenne pepper
FOR THE DRESSING:
- 15 ml Balsamic vinegar
- 45 ml Olive oil cold pressed
- 7,5 ml maple syrup
- A good pinch of sea salt
- A good pinch of pepper
- 15 ml Filtered water
FOR THE SALAD:
- 170-200 g mixed green salad
- 1 ripe pear seeded and cut into strips
- 35 g dried cherries
- Preheat the oven to 180Grad and place the raw pecans on a baking sheet lined with parchment paper.130 g Pecans
- Once the oven is hot, toast the pecans for 7 minutes. Remove from oven and mix with remaining ingredients. Coconut oil, coconut blossom sugar, maple syrup, sea salt, cinnamon and cayenne. Mix with a spatula until the nuts are evenly coated.30 ml Coconut oil, 12 g Coconut blossom sugar, 30 ml maple syrup, A pinch of sea salt, A pinch of cinnamon, Optional. A pinch of cayenne pepper
- Place back in the oven and bake for an additional 6 minutes, until the nuts are caramelized. Allow to cool and set aside.
- In the meantime, prepare the balsamic vinaigrette. To do this, put all the ingredients in a small blender, jar or simply a bowl and mix well until a creamy sauce is formed.15 ml Balsamic vinegar, 45 ml Olive oil, 7,5 ml maple syrup, A good pinch of sea salt, A good pinch of pepper, 15 ml Filtered water
- To serve, divide the salad between 2 large or 4 small plates, garnish with the pear, drizzle with the dressing and top with the pecans and dried cherries.170-200 g mixed green salad, 1 ripe pear, 35 g dried cherries
- Best eaten fresh, keep leftovers in the refrigerator for a maximum of 24 hours. If the salad is not yet mixed with the dressing, up to 3 days.
- Salad bowl: http://amzn.to/2A3zWvs