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Carmelized Onion and Pear Salad

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


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


  • 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