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Beet And Pear Salad With Lemon Vinaigrette

by Joey Firoben featured in Revamped Classic Thanksgiving Side Dishes

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • ½ cup
    walnuts, roughly chopped (50 g)
  • 1 pear, thinly sliced
  • 5 oz
    mixed greens (140 g)
  • 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
    Calories 135
    Fat 9g
    Carbs 11g
    Fiber 2g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  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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