Walnut-Pear Salad with Lemon Blueberry Vinaigrette


  • 2 cups spinach leaves, washed and drained
  • 2 cups romaine lettuce hearts, chopped, washed, and drained
  • 1 red pear
  • ½ medium red onion
  • ½ cup walnut halves
  • ¼ cup dried blueberries
  • ¼ cup Bella Oliva Fused Lemon EVOO
  • ¼ cup Bella Oliva Wild Blueberry Balsamic Vinegar
  • ½ teaspoon kosher salt, plus more for seasoning pears
  • ¼ teaspoon black pepper
  • 1½ teaspoons poppy seeds
  • 1 teaspoon packed brown sugar
  • 1 clove garlic, pressed

Start by slicing the onion into rings and soak them in a small bowl of cold water for 15-20 minutes.Cut the pear in half, then quarters, and remove the core. Then slice each quarter into long thin strips. Sprinkle the pears with salt and set aside.

Toast the walnuts in a dry sauté pan over medium heat for 2-3 minutes. Keep stirring or shaking the pan to toast the walnuts evenly and prevent them from burning.

Make the dressing by combining the olive oil, balsamic vinegar, ½ teaspoon of salt, black pepper, poppy seeds, brown sugar, and pressed garlic in a jar with a tight fitting lid. Shake to combine and set aside.

Place the spinach and lettuce in a large bowl.

Drain the onions and pat dry. Place them in the bowl with the lettuce.

Add the dried blueberries and dressing. Toss to coat. Top with sliced, salted pears and toasted walnuts.

Serves 6

Shop Online

Print Friendly