Pear & Apple Salad w/ Gruyere & Toasted Pecans

If you have around 43 minutes to spend in the kitchen, Pear & Apple Salad w/ Gruyere & Toasted Pecans might be a great gluten free recipe to try. This recipe makes 6 servings with 505 calories, 11g of protein, and 38g of fat each. For $2.94 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 14 foodies and cooks. Head to the store and pick up balsamic vinegar, salt and pepper, gruyere cheese, and a few other things to make it today. It works well as a rather cheap side dish. It is brought to you by Recipe Girl. With a spoonacular score of 59%, this dish is pretty good. Try Autumn Apple, Pear, and Cheddar Salad with Pecans, Kale Salad with Apple, Pear and Roasted Pecans, and Apple Risotto With Toasted Pecans for similar recipes.

Servings: 6

Preparation duration: 35 minutes

Cooking duration: 8 minutes

 

Ingredients:

2 Tablespoons balsamic vinegar

1 head Boston lettuce, leaves separated

1/4 cup vegetable or canola oil

2 medium Granny Smith apples

1 pound seedless grapes, halved

5 ounces Gruyere cheese, cut into 1/8 x 1 1/2-inch matchsticks

3 Tablespoons freshly squeezed lemon juice

2 medium ripe Anjou or Comice Pears

1 1/2 cups pecan halves (6 ounces)

salt and freshly ground black pepper

1 Tablespoon whole grain mustard

Equipment:

oven

baking sheet

whisk

bowl

Cooking instruction summary:

1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast in the middle of the oven for 8 minutes, until fragrant. Let cool to room temperature, then chop coarsely.2. In a small bowl, whisk vinegar and mustard. Season with salt and pepper. Gradually whisk in oil.3. Core pears and apples and cut them into 1/2-inch dice. Place in a bowl and toss with lemon juice. Add grapes, Gruyere and dressing; toss.4. Line a platter with lettuce leaves and spoon the salad into the center. Sprinkle the toasted pecans on top.

 

Step by step:


1. Preheat oven to 350°F.

2. Spread pecans on a baking sheet and toast in the middle of the oven for 8 minutes, until fragrant.

3. Let cool to room temperature, then chop coarsely.

4. In a small bowl, whisk vinegar and mustard. Season with salt and pepper. Gradually whisk in oil.

5. Core pears and apples and cut them into 1/2-inch dice.

6. Place in a bowl and toss with lemon juice.

7. Add grapes, Gruyere and dressing; toss.

8. Line a platter with lettuce leaves and spoon the salad into the center. Sprinkle the toasted pecans on top.


Nutrition Information:

 

Suggested for you

Warm + Roasted Winter Salad Bowl
Chocolate Chip Zucchini Muffins
Stuffed Pretzel Cookies (Prezookie)
Baked Spaghetti Alfredo with Chopped Steak and Bacon
Fiesta Dogs
Baked Penne with Italian Sausage
Spiced Hot Cocoa and Chamomile Tea
Individual Vegetable and Potato Pies
brown butter soda bread
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Food Trivia

Rice can be used in beer, dog food, baby food, breakfast cereals, snacks, frozen foods and sauces!

Food Joke

Chuck Norris once turned wine into water by roundhouse kicking it to its base components.

Popular Recipes
Shake n' Shimmy Pork Chops

Foodnetwork

Roasted Endives with Thyme

Naturally Ella

Halibut in Parchment

Garnish with Lemon

Baked Berry Cream Cheese French Toast

Cinnamon Spice and Everything Nice

Very Berry Spritzer

Deliciously Sprinkled