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Pear and Candied Pecan Salad

Rated as 4 out of 5 Stars

"This pear and candied pecan salad is an elegant and flavorful start to any meal."
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servings 422
Original recipe yields 6 servings


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  1. In a medium bowl, whisk together the oil, seasoned red wine vinegar, and 1/4 teaspoon salt. Marinate pears and onion in the dressing 8 minutes.
  2. Meanwhile, have foil handy. In a small skillet, combine the sugar and 1/4 teaspoon salt; cook and stir over medium-low heat, 3 to 4 minutes, scraping sides of skillet as needed, until sugar is smooth, melted, and golden (it burns quickly, so watch it closely). Add nuts; stir to coat. Watch the color and as soon as sugar turns a rich (not dark) caramel color (several seconds later), immediately transfer the nuts to foil. Pour caramel left in pan over nuts (nuts become crunchy as they cool).
  3. When cool, break nuts apart; set aside. Use a slotted spoon to transfer pears and onions to a large bowl. Add lettuce and just enough dressing to lightly coat; toss gently. Add the cheese and pecans; toss gently. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts

Per Serving: 422 calories; 33.5 26.6 7.8 17 481 Full nutrition


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great idea! but for the pecans..this didn't work and I tried twice! So I solved the problem by throwing the pecans in my non-stick pan alone just on med heat and stirfry quick until you smell ...

The salad is wonderful! A former reviewer mentioned that the pecans didn't work. What was wrong with the original recipe was you must NOT stir the sugar while it is melting in the pan. If you do...