Monday, May 9, 2016

Pear Avocado Salad with Maple Vinaigrette

This salad brings together the flavours and textures of crisp Anjou pears,
buttery smooth avocados and sweet crunchy pecans,
enhanced by a maple vinaigrette dressing.

  • 1 cup pecans left whole or halved
  • 3 tablespoons sugar
  • dash of salt and pepper
  • approximately 8 cups salad greens - I used spinach and romaine lettuce
  • 2 fresh pears, cored and chopped - I used Anjou pears
  • 1 medium sized avocado, peeled and cubed
  • 1 cup finely sliced red cabbage
  • 1/2 cup crumbled feta cheese
  1. Place pecans and sugar, salt and pepper together in a heavy frying pan, over medium heat, 
  2. Stir constantly, watching closely until sugar is completely melted and coats the pecans.  
  3. Turn pecans out onto waxed paper and let cool.
  4. Combine all salad ingredients in large salad bowl except pecans and toss together lightly
  5. Sprinkle with pecans just before serving.
  6. Serve with Maple Vinaigrette on the side. Or you can toss the salad with the dressing and top with the pecans just before serving.
For the Maple Vinaigrette:

  • 1/2 cup balsamic vinegar (can use Cider vinegar)
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste.
  • 1/4 cup pure maple syrup
  • 1 cup olive oil

  1. Whisk together in a bowl, the vinegar, mustard, salt and pepper and maple syrup.
  2. Gradually whisk in olive oil mixing well until emulsified.
  3. Pour into a pitcher or cruet and serve alongside salad. 


  1. Lovely recipe, I make one almost the same but every so often I will use blue cheese instead and it's very nice too. Maple dressing is our family's favourite, I use a bit of dry mustard and some garlic in mine but otherwise almost identical.

  2. I happen to have some maple sugar on hand. Wonder if that could be used in place of maple syrup?

  3. I don't know - it could very well work - try it and let us know.