
06 Nov Carmelized Onion and Pear Salad
I’m a big fan of adding fruit to salads, but you have to be sure to “pear” it right, or it just seems out of place. Â Ok, bad joke… but good salad. Â In this recipe you can sub in a pre-made spring mix for the greens, I just happened to have a boatload of different greens from my shopping trip so I made my own green mix.
If you’re in charge of bringing the salad for any event, I highly recommend this one over your standard green salad. Â It’ll make you seem like a fancy person, but it’s pretty simple to make. Â Using a veggie peeler for the carrots is a nice little aesthetic touch, but it also gives it a good texture. Â If you are making this ahead of time, you may want to keep the cooked part & dressing separate until you are ready to serve.
If you want to make a meal out of this and need a little more protein, some shrimp would probably go well with this. Just add them in with the pears and onions when cooking. Â And if you are a dairy eater, you could probably throw on a little goat cheese or feta as well.

Carmelized Onion and Pear Salad
Ingredients
For the Salad:
- 1 head of green leaf lettuce chopped
- 2 handfuls of baby spinach leaves
- 2 handfuls of baby arugula
- 1/2 carrot sliced with a peeler
- 1/2 yellow onion sliced
- 1 green Anjou pear peeled and sliced
- 2 tbsp slivered almonds or pine nuts
For the Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp agave nectar
- 1 tbsp dijon mustard
Instructions
- Heat a pan on medium heat with a tablespoon of coconut oil and add the onions. Let them cook for about 5 minutes until they start to turn translucent, then add the pears and cook for another 5 minutes until the pear softens and browns slightly.
- Mix the dressing. Add 1/3 to the pan just before removing from the heat (1 minute).
- Assemble the greens on a plate or bowl. For the carrots, peel off the outer layer with a vegetable peeler and then continue to peel layers into the greens so that you get very thin carrot strips. Add the remaining dressing and toss to coat.
- Mix in the onions, pears and nuts and top with some fresh cracked pepper and sea salt
Lani
Posted at 02:10h, 06 NovemberLooks yummy! I didnt know you started a recipe blog. I am always looking for new and healthy recipes.
Nicole
Posted at 18:21h, 05 NovemberThanks love! Yes…it’s almost ready. I have a bit more content to add and have a few design tweaks as well. I didn’t necessarily mean to post this to Facebook, but it did it automatically. Should have everything all set in the next week! I’ll be sending out a bi-weekly newsletter with new recipes and random food/health info if you want to sign up at the top of the page 🙂