An effortless yet polished salad for weeknights and entertaining: sweet warm pear wedges, creamy burrata, plenty of greens and the crisp bite of walnuts. A bright citrus dressing with olive oil, orange and lime ties everything together with freshness and balance.
Ingredients
- Mixed salad greens — 3 oz | 80–100 g
- Pear, ripe but firm — 1
- Sugar — 1 tsp | 1 tsp
- Burrata — 7 oz | 200 g (1 ball)
- Walnuts — 0.7 oz | 20 g
- Extra-virgin olive oil — 1 tbsp | 1 tbsp
- Orange juice — 2 tbsp | 2 tbsp
- Lime or lemon juice — 1 tbsp | 1 tbsp
- Salt — pinch
- Dried oregano — 1/2 tsp | 0.5 tsp
Step-by-step recipe
- Make the dressing: whisk together the olive oil, orange juice, lime or lemon juice, a pinch of salt and the oregano until emulsified.
- Prepare the pear: remove the core and cut into wedges. Heat a dry skillet over medium-high heat, sprinkle in the sugar evenly and let it begin to melt and lightly caramelize, then add the pear wedges and cook for 1–2 minutes per side, until tender with a delicate caramel crust.
- Assemble the salad: divide the greens among plates and top with the warm pear wedges. Tear the burrata gently by hand and scatter it over the salad. Finish with the walnuts.
- Drizzle with the citrus dressing and serve immediately while the pear is still warm.
Nutritional value
| Item | Per 1 serving |
|---|---|
| Calories | 450 kcal |
| Protein | 14 g |
| Fat | 33 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 14 g |
| Sodium | 350 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- You can lightly toast the walnuts in a dry skillet for a deeper aroma and extra crunch.
- No lime? Use lemon juice for a softer, rounder finish.
- To make it without sugar, sear the pear in a dry skillet until golden, or roast the wedges for 8–10 minutes at 392°F | 200°C.
- Burrata substitutions: a ball of fresh mozzarella, soft goat cheese or creamy ricotta.
FAQ
What can I use instead of burrata if I do not have it?
Fresh mozzarella, soft goat cheese or ricotta all work well. Choose the most delicate, creamy option available.
Can I make this salad ahead of time?
Prepare the dressing and walnuts in advance, but caramelize the pear just before serving. Toss the greens with the dressing at the last minute so they stay crisp.
Which pears are best for this recipe?
Choose ripe but firm pears that hold their shape when heated, such as Bartlett, Bosc or Anjou. Overripe fruit will soften too quickly.