Best Pear And Hazelnut Salad Recipes

HAZELNUT AND PEAR SALAD

Hazelnut and Pear Salad image

My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. -Karen Kirsch, Saint Paul, Oregon

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/3 cup plus 1/2 cup chopped hazelnuts, toasted, divided
2 tablespoons plus 1/2 cup chopped red onion, divided
2 tablespoons water
4-1/2 teaspoons balsamic vinegar
4-1/2 teaspoons sugar
1/2 teaspoon salt
1 garlic clove, halved
1/8 teaspoon paprika
1/4 cup olive oil
1 package (5 ounces) spring mix salad greens
1 medium pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/4 cup dried cherries

Steps:

For dressing, place 1/3 cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine salad greens and remaining onion; add 1/2 cup dressing and toss to coat. Divide among six salad plates., Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.

Nutrition Facts : Calories 272 calories, Fat 22g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.

PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams

ROASTED BEET, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE

ROASTED BEET, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE image

Categories Salad Vegetable Christmas

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons Pear Chardonnay Vinegar or white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons hazelnut oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 pounds fresh beets
3 to 4 pears, peeled and chopped
arugula
Stilton cheese (optional
chopped hazelnuts

Steps:

Preheat oven to 425Â°. Wrap beets in foil and roast in middle of oven untl tender, 1 to 1 1/2 hours. Unwrap beets and cool. Slice and reserve. To Make Vinaigrette: Combine vinegar, mustard, and oil. Seson with salt and pepper. Toss with arugula. Place arugula on plate and top with beets and pears. Toss a little more arugula with cheese(optional) and place on top of beets and pears. Garnish with hazelnuts.

PEAR AND HAZELNUT SALAD

Pear and Hazelnut Salad image

Make and share this Pear and Hazelnut Salad recipe from Food.com.

Provided by dicentra

Categories Pears

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup lime juice
2 tablespoons honey
1 teaspoon olive oil
4 bartlett pears, thinly sliced
4 cups watercress
1/4 cup toasted hazelnuts

Steps:

In a large bowl, whisk together the lime juice, honey and oil.
Add the pears and watercress and toss lightly to coat.
Serve sprinkled with the hazelnuts.

Nutrition Facts : Calories 198.7, Fat 6.5, SaturatedFat 0.6, Sodium 16.4, Carbohydrate 37.5, Fiber 6.2, Sugar 25.6, Protein 2.8

CELERY, PEAR AND HAZELNUT SALAD

CELERY, PEAR AND HAZELNUT SALAD image

Categories Salad

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup hazelnuts
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1/4 cup hazelnut oil
6 celery ribs, thinly sliced on the bias
1 medium Asian pear, cut into 1 1/2-by-3/8-inch matchsticks
1/4 cup chopped dill

Steps:

Spread the hazelnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool, then transfer to kitchen towel and rub them together to remove the skins. Coarsely chop the hazelnuts. In a large bowl, whisk the cider vinegar with the mustard and salt. Gradually whisk in the hazelnut oil. Add the celery, Asian pear, dill and hazelnuts and toss to coat. Serve immediately.