Best 5 Spinach Pear And Shaved Parmesan Salad Recipes

Indulge in a symphony of flavors with our Spinach, Pear, and Shaved Parmesan Salad. This delightful dish combines the earthy notes of baby spinach with the sweet crispness of ripe pears, toasted walnuts adding a nutty crunch, and tangy crumbled goat cheese. Drizzled with a zesty lemon-honey vinaigrette, this salad is a perfect balance of sweet, savory, and acidic flavors. The recipe also includes a delectable variation using roasted beets instead of pears, offering a vibrant contrast in both color and taste. Get ready to tantalize your taste buds with this refreshing and nutritious salad.

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PEAR SALAD WITH BALSAMIC AND WALNUTS

Pear Salad with Balsamic and Walnuts image

This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.

Provided by Jeanine Donofrio

Categories Side Dish

Number Of Ingredients 11

Ingredients

4 cups mixed salad greens
2 ripe pears (sliced)
1 fennel bulb (sliced paper thin*)
Lemon wedge
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts (or more pecans or walnuts)
⅓ cup shaved pecorino
Balsamic Vinaigrette (for drizzling)
Sea salt and freshly ground black pepper

Steps:

Assemble the salad with the mixed greens and top with the pears and fennel. Squeeze a little lemon over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

SPINACH, PEAR AND SHAVED PARMESAN SALAD

Spinach, Pear and Shaved Parmesan Salad image

This comes from the Dec. 2009 issue of BH&G. I have not made it yet, but it sounds like it would be a nice Winter Salad. They suggest that you have the cheese at room temperature and use a vegetable peeler to shave it. Then, cover in plastic wrap until ready to use.

Provided by Julie F

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 cups fresh spinach
2 bosc pears, quartered lengthwise, cored and thinly sliced
2 ounces parmesan cheese, shaved
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1/2 cup extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine spinach, pears, and cheese. For dressing, whisk together vinegar, mustard 1 t each sugar and salt and 1/4 t freshly ground pepper. Whisk in oil. Drizzle over salad and pass remaining dressing.

SPINACH PEAR SALAD

Spinach Pear Salad image

This recipe for spinach pear salad comes from "Seattle Kitchen" by Tom Douglas.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 20

Ingredients

1/2 pound smokey slab bacon, sliced (about twelve 1/4-inch-thick slices)
12 cups loosely packed spinach leaves, washed well, dried, stems trimmed, and torn into pieces if leaves are large
6 cups loosely packed frisee, stems trimmed, washed, dried, and torn into bite-size pieces
2/3 cup thinly sliced red onions
3 small pears, halved, cored, and thinly sliced
6 small bunches grapes
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons sesame seeds, toasted
1 teaspoon minced garlic
Coarse salt and freshly ground pepper
1/2 cup vegetable oil or peanut oil
3/4 cup cashews (about 3 ounces)
1 tablespoon unsalted butter, melted
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 teaspoon dark brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon cayenne

Steps:

To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper in a bowl. Gradually whisk in the oil. Set aside.
To make the curried cashews, preheat the oven to 400 degrees. On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well. Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.

PARMESAN SPINACH SALAD

Parmesan Spinach Salad image

This Parmesan Spinach Salad has it all-including tender chunks of chicken, juicy tomatoes and crunchy cucumbers.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 bag (6 oz.) baby spinach leaves
2 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and cut into thin slices
1 lb. boneless skinless chicken breasts, cooked, chopped
3/4 cup KRAFT Shredded Parmesan Cheese
1/2 cup KRAFT Lite Zesty Italian Dressing

Steps:

Toss spinach with tomatoes, cucumbers, chicken and cheese in large bowl.
Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

SPINACH-PEAR SALAD

Spinach-Pear Salad image

I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.

Provided by breezermom

Categories Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
1/4 small onion
2 tablespoons parmesan cheese, grated
2 tablespoons cider vinegar
1/2-1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 (10 ounce) package fresh spinach
2 pears, peeled and thinly sliced
1/4 cup golden raisin
1/4 cup pecan halves, toasted

Steps:

Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.

Tips:

Select the freshest ingredients: Use ripe pears that are firm to the touch and have no blemishes. Choose baby spinach leaves that are tender and vibrant green in color. Freshly grated Parmesan cheese adds a nutty flavor to the salad.
Make the dressing ahead of time: The dressing can be made several hours or even a day in advance. This allows the flavors to meld and develop.
Don't overdress the salad: A light coating of dressing is all that is needed to enhance the flavors of the ingredients without overpowering them.
Serve the salad immediately: This salad is best enjoyed fresh, as the pears and spinach will wilt if they sit for too long.

Conclusion:

This spinach, pear, and shaved Parmesan salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of sweet pears, tangy balsamic vinegar, salty Parmesan cheese, and crunchy walnuts creates a delightful balance of flavors and textures. This salad is also packed with nutrients, making it a healthy choice for your next meal.