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Under 30 min

Beet And Pear Salad With Lemon Vinaigrette

by Joey Firoben


for 6 servings

  • ½ cup (50 g) walnuts, roughly chopped
  • 1 pear, thinly sliced
  • 5 oz (140 g) mixed greens
  • 3 beets, cooked, halved, and thinly sliced
  • ¼ red onion, thinly sliced

Lemon Vinaigrette

  • 1 lemon, juiced
  • 1 tablespoon water
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons oil


  1. In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
  2. In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
  3. While whisking, slowly add the oil to the bowl to create a vinaigrette.
  4. In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
  5. Enjoy!
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