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!
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.
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.
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!