Pear Salad with Walnut and Radicchio


This autumn-inspired pear salad is one of my favorite pear recipes. It’s a great way to enjoy seasonal flavors without the guilt.

I love colorful and deliciously nutritious things to keep from being bored with regular whole foods. I’m constantly on the search for a creative way to mix together fruits and veggies.

One of the things I love about this recipe is the simplicity. It’s only 5 ingredients.

You will need 2 heads of radicchio, 3 Bartlett pears, Dijon mustard, red wine vinegar, and toasted chopped walnuts.

Wash the outside of the radicchio, cut off the root nub with a knife, and tear the leaves as you would a head of lettuce and add them to a large salad bowl.

Slice the pears lengthwise, then carve out the soft core. Add two of the sliced pears to the salad bowl with the radicchio. For the third pear, dice it into smaller pieces to use in your dressing.

To toast the walnuts, add them to a dry sautee pan (no oil) and set the heat to medium-low. Cook them until you can smell a toasty aroma coming from the pan, about 5 minutes.

Sprinkle 1/4 cup of the walnuts over the radicchio and pears the salad bowl. Put the remaining walnuts in a food processor along with the mustard, vinegar, and diced pear.

Puree until well combined and slightly thick, adding water if needed. Season with a pinch of salt and pepper.

Pour the dressing over the salad and mix until the pears and radicchio are well coated.


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