Imagine a salad so vibrant and luxurious that it captures the very essence of autumn in every single bite. Our Chopped Autumn Greens Salad with Pear and Pecorino is not just a recipe—it's a culinary experience that marries the crisp freshness of mixed greens with the sweet, juicy notes of ripe pear and the rich, salty undertones of pecorino cheese. Perfect for those seeking a gourmet side dish that's both elegant and incredibly simple to prepare, this salad will elevate your meal from ordinary to extraordinary in just 15 minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 1 ripe pear, sliced
- 1/2 cup pecorino cheese, shaved
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash the mixed greens thoroughly under cold running water. Spin them dry in a salad spinner or gently pat them dry with a clean kitchen towel.
- Next, take the ripe pear and slice it into thin wedges. If you prefer, you can remove the skin, but leaving it on adds color and texture to the salad.
- Now, prepare the pecorino cheese. Use a vegetable peeler or a cheese knife to shave the cheese into thin curls. Set aside.
- In a dry skillet over medium heat, toast the walnuts for about 5 minutes or until they are fragrant and lightly browned. Make sure to stir frequently to prevent burning. Once toasted, remove them from the heat and let them cool slightly before roughly chopping them into smaller pieces.
- In a large salad bowl, combine the mixed greens, sliced pear, and toasted walnuts. Gently toss the ingredients together to combine them evenly.
- Drizzle the balsamic vinaigrette over the salad mixture. Use just enough to lightly coat the greens and fruits without overwhelming them. You can always add more if needed.
- Season the salad with salt and freshly cracked black pepper to taste. Be careful with the salt, as the pecorino cheese will add some saltiness to the dish.
- Finally, add the shaved pecorino cheese on top of the salad. Give it one last gentle toss to distribute the cheese throughout the salad.
- Serve immediately on individual plates or in a large serving bowl. Enjoy your Chopped Autumn Greens Salad with Pear and Pecorino!
Tips
- Choose the freshest mixed greens possible for maximum flavor and crunch.
- Select a pear that's ripe but still firm to ensure clean, neat slices.
- Toast walnuts slowly and watch carefully to prevent burning—they can go from perfectly golden to burnt in seconds.
- Use a vegetable peeler for creating delicate pecorino cheese shavings.
- Dress the salad just before serving to maintain the greens' crisp texture.
- For an extra flavor boost, consider adding a drizzle of honey or a sprinkle of fresh thyme.
- If you're preparing in advance, keep wet ingredients separate and combine just before serving to prevent wilting.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 20mg
