This pecan & pear green salad is the perfect healthy choice for lunch or a light dinner. The maple syrup pecans add a sweet touch that compliments the feta (goats cheese), pear, and salad greens. Made in a matter of seconds the salad dressing of olive oil and apple cider vinegar is easy, homemade and will work well on a number of different salads. No need for a store-bought salad dressing here!
To transform this salad from a salad to a meal extra add some hummus. Hummus is filling and adds another dimension to this delicious salad. Made from chickpeas hummus is also high in protein and fiber, and a good source of iron, folate, phosphorus, and B vitamins. You can either make your own or keep it simple and purchase one ready to eat.
Pecan & Pear Green Salad
Normally I am not much of a salad person, as most are a little boring, and not all that satisfying. The ones that tend to be exciting and tasty also tend to be not that healthy. This salad is different! Thanks to the nuts, feta, and hummus this salad is very filling and satisfying. Perfect for lunch or a light dinner.
The recipe is super adaptable. We suggest that you use it more as a guide rather than strictly following it. Swap out some of the ingredients for your favorites or what is more readily available in your area. Love, pear, cucumber, tomatoes then add more of them! Hate an ingredient then leave it out, it is that easy.
A note on the pecans, it is very tempting not to bother with roasting them with maple syrup. The slight sweetness really adds to the flavor of this salad so this is one step you don’t want to omit. In saying that if you hate pecans then feel free to swap them for another nut or even a sprinkling of seeds.
Salad mix, use your favorite green salad mix. We used one that contained spinach, kale, lettuce, and sprouts which was delicious. If making this salad as one large salad add the entire bag. Again don’t get too caught up in exact quantities. This salad recipe has been designed as a light meal for two but it is very easy to up the ingredients a little to make for a BBQ or for any group/ family meal.
If you are making this salad as a larger salad to share it will be easier to leave the hummus off. You can serve this on the side for people to add after they have got their salad serving. That way they still get the tasty hummus without turning the salad into a big mess!
Again if making the salad to share, make it larger and double the salad dressing. You can swap the apple cider vinegar for balsamic vinegar if that is what you have available. Both are great options and compliment this salad. Add in a little maple syrup or honey if you need some extra sweetness. Make sure to add the salad dressing right before serving otherwise you could end out with soggy limp greens!
- 30g Pecan Nuts
- 1 Tablespoon Maple Syrup
- 100g Green Salad Mix
- 1/2 Pear
- 10 Cherry Tomatoes
- 1/2 Cucumber
- 50g Feta
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Olive Oil, + Extra For Nuts
- Optional Hummus
- Heat oven to 180°C/360°F
- Pour a little olive oil into a small oven-safe dish, add pecan nuts. Drizzle over the maple syrup and mix together to ensure the nuts are evenly coated with the syrup. Place into oven until lightly toasted.
- Cut the pear into slices. Half the cherry tomatoes and slice the cucumber.
- If making individual serves, divide the salad and cut salad ingredients between two bowls or plates otherwise add into a large serving bowl. Add crumbled feta to the top of the salad.
- In a small container mix together the olive oil and vinegar. Drizzle over the salad.
- Add the pecans to the salad once roasted.
- Add a some hummus if desired.
This is an adaptable salad. Add more or less of the ingredients to suit your taste. Swap the feta for blue cheese if desired. Balsalmic vinegar makes a nice alternative to the apple cider vinegar. Double the recipe if making for a group and omit the hummus.
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