This flavorful pear salad is layered with tender arugula and spinach, sweet juicy pears, salty prosciutto and walnuts tossed in a creamy macadamia oil, white balsamic, and walnut dressing. This recipe is definitely a must for all fall harvest dinner parties and the perfect way to incorporate seasonal produce.

The star of this fall salad are the pears. I love to serve pears this way in a salad, it highlights their gorgeous shape. Thin slices and stack them so you can see the shape of the pears, this creates a beautiful elegant presentation for your guests.  I sliced the pears using a sharp knife but you can do it with a mandolin to get a great look for your salad. I’ve also placed pears around the salad, to get this look, slice the pears in half and cut thin vertical slices across the pear, try to keep all the slices together when assembling your salad.

I can’t imagine a better way to showcase this wonderful fall fruit. I used Bartlett pears which are the most common ones you’ll find in the grocery store. They are best when ripe and turn a bit yellow.

This is one of those easy to throw together recipes that will impress everyone at the dinner party with its beautiful presentation.

Serve this salad with a simple macadamia oil white balsamic dressing that you can make in the food processor.

This recipe is the perfect entrée for fall entertaining and would even make a delicious side to pizza, steak or pork this fall.

Try it soon while pears are in their seasonal prime! 

If you try this recipe, let us know! Don’t forget to tag a picture #thecommunalfeast on Instagram so we can see. Cheers!

Print Recipe

PEAR WALNUT & PROSCIUTTO SALAD

This flavorful pear salad is layered with tender arugula and spinach, sweet juicy pears, salty prosciutto and walnuts tossed in a creamy macadamia oil, white balsamic walnut dressing. This recipe is definitely a must for any fall harvest dinner parties and the perfect way to incorporate seasonal produce.

Prep Time15 mins

Total Time15 mins

Course: Salads

Servings: 2 -4

Author: the communal feast

Ingredients

• 2-3 ripe but firm pears
• juice of 1/2 lemon
• 3 cups arugula or other baby lettuce
• 1 cup Spinach
• 4 Tbsp walnuts
• Prosciutto slices
• Fresh ground pepper
• Dressing
• 1 tsp Dijon mustard
• 2 tbsp white balsamic vinegar
• 3 tbsp macadamia oil or any nut oil if you cant find this one
• Olive oil
• 2 tbsp walnuts
• 1 tbsp honey
• Salt and pepper to taste

Instructions

• 1. To make the dressing put the mustard, walnuts, and vinegar in a small food processor.
  Process for about a minute, then, while the machine is running, drizzle in the
  oil (there should be a little hole in the top to allow the oil to drizzle slowly in.) When all the oil had been incorporated, scrape down the sides and process until everything is nice and creamy. The longer you process the smoother the consistency will be. If dressing is too thick that’s where the olive oil comes in, add until you reach a desired consistency for your
  dressing. Season with salt and pepper to taste.
• 2. Slice the pear into 1/4 inch slices. I like to a sharp knife, this ensures I keep the beautiful
  shape of the pear for presentation purposes. (read above for cutting and platting tips) Sprinkle the cut slices with the lemon juice to prevent browning, making sure all surfaces are covered.
• 3. Arrange arugula & spinach on your plates or plate if serving this family style.  Top each pear slices, stacked but fanned out slightly. Scatter the nuts and prosciutto over the plates.
• Drizzle with the dressing, and season with fresh cracked black pepper.
•