Asian pear salad creamy

Pear Salad is the perfect showstopping salad for Thanksgiving or just plain delicious for everyday! We want to use a pear that is ripe for maximum sweetness but not overly ripe to the point it is soft and will get mushy. Ripe pears should yield slightly when pressed — much like an avocado or mango. If you find yourself ready to make this Pear Salad in a couple days but your pear is still rock hard, you can speed up the ripening process by placing it in a paper bag with your apple at room temperature. If you happen to have a banana, then throw it in the bag too for even quicker ripening. The star of this Pear Salad is the juicy pear slices, so we want to keep them looking beautiful!
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Pear Salad with Creamy Pomegranate Dressing

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Asian Pear Salad with Basil, Toasted Almonds and Creamy Ginger Dressing | Fierce Beyond 50

To top it off we add a simple honey vinaigrette dressing. Peel and cut red beets into wedges. Place on a parchment lined baking sheet. Toss with 1 tablespoon of extra virgin olive oil and salt and pepper. Roast for about 20 minutes until tender.
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Asian Pear Salad

This Asian Pear Salad is all about nourishing refreshment. It includes spring greens, cucumbers, beets, carrots, nori, and sesame seeds. There are some times that I really crave refreshing food — typically things like watermelon, cucumber, celery, citrus, and greens. I immediately feel better after eating them. Who knows.
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And not in a good way. With all kinds of health and wellness goals and resolutions circling around social media this days, I decided I would join in on the fun and make a healthy salad that actually tasted good. One that I would actually look forward to making again and again instead of it serving as a repentant, guild-laden, self-inflicted punishment following the fattening flurry of gingersnaps and eggnog and cheesy green chile casseroles and homemade ravioli more on that later!
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