Baby Greens with Grilled Balsamic Pears

Baby Greens with Grilled Balsamic Pears

Continuing on with the theme of enjoying seasonably lighter meals, this recipe was calling out to me, adapted from Clean Eating by Terry Walters. Her rendition included an avocado in the salad and minced shallots in the dressing.  I had neither on hand so I substituted what I did have on hand which was minced red onion and sliced cukes along with some lingering blue cheese that needed to be used up.  It was a lovely combination!


Baby Greens with Grilled Balsamic Pears (serves 6)

3 pears, cored and thinly sliced

1/4 cup balsamic vinegar

2 tablespoons maple syrup

pinch sea salt

extra virgin olive oil for grilling

6 cups mixed salad greens

1/2 cucumber, peeled and sliced thin

1/4 red onion sliced thin, or minced

1/2 cup toasted, chopped walnuts

3 oz. blue cheese crumbled


1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

sea salt and pepper


Slice pears in 1/8 – 1/4 inch pieces. Place in a shallow pan. Whisk 1/4 cup balsamic vinegar, 2 tablespoons maple syrup and a pinch of sea salt together in a small bowl. Pour over pears and marinate for 15 minutes.



Preheat grill or griddle.  Lightly oil with olive oil.  Sear pears for a few minutes on each side.


Whisk together all dressing ingredients and set aside.

In a large bowl, toss together salad greens, onions and cucumbers. .

To serve, place some grilled pear slices on a platter. Top with salad greens mix.  Add more pears on top and sprinkle blue cheese and nuts on top. Toss with the dressing right before serving.





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