Butter Leaf Salad with Creamy Pear Vinaigrette

Tender butter leaf lettuce, dried cranberries, caramelized walnuts and sweet creamy pear vinaigrette makes this one of my favorite salads! It’s simple enough to make for a casual family dinner, but elegant enough to serve at baby showers and dinner parties too.
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Butter Leaf Salad with Creamy Pear Vinaigrette on a colorful dish

 

Pretty Much The Perfect Salad for Any Occasion:

I adore this salad. It’s so simple but packs a big punch. And it pairs well with so many main courses. Great for the family, the holidays, baby showers etc.,

Butter Leaf Salad with Creamy Pear Vinaigrette on small plate set on beige fabric

The Dressing:

The creamy pear vinaigrette is made in the blender with fresh, ripe pears, pear juice, honey, olive oil, and finished with chopped chives and gorgonzola. The perfect combination of salty and sweet!

Creamy Pear Vinaigrette in a samll colorful dish

Click to see how to caramelize nuts.

Caramelized nuts in a red pan to be used in Butter Leaf Salad with Creamy Pear Vinaigrette!

Perfection! Butter leaf lettuce just melts in your mouth and those cranberries and walnuts provide some crunch and texture.

Butter Leaf Salad with Creamy Pear Vinaigrette garnished with caramelized walnuts

What you will need: A blender, I use a Blendtec Blender and love it! This recipe is grain and gluten free.

A tender, light salad with a sweet creamy pear vinaigrette with just a hint of gorgonzola!

Course:

Salad

Cuisine:

American

Keyword:

easy lunch recipe, light recipe

Servings: 8 servings

Author: Linda Spiker

  • 2-3
    heads Butter leaf Lettuce
    depending on size washed well and torn by hand
  • 2/3
    cup
    Dried Cranberries
  • Caramelized nuts
    see link above for instructions
  • Avocado
    optional

Dressing:

  • 2
    ripe pears peeled and cored
  • 1/3
    cup
    pear juice or white grape juice
    I buy juice boxes
  • ¼
    cup
    olive oil
  • 2
    T
    Champagne Vinegar
  • 1
    T
    brown sugar or honey
  • 1
    T
    chives
    chopped
  • 1
    pinch
    of salt
  • ½
    tsp
    freshly ground pepper
  • 3
    T
    Gorgonzola
    crumbled
  • Juice of half a lemon

  1. Place lettuce, cranberries and walnuts on platter.

  2. In a blender, puree pears and pear or grape juice till smooth. Add vinegar, olive oil, lemon juice, brown sugar or honey, salt and pepper. Blend. Turn off blender. Add chives and Gorgonzola give a quick whirl. You don’t want to blend more than a second or two because you want your Gorgonzola a little chunky and your chives will turn the dressing green if blended too long. Dress salad right before serving. Keep extra dressing in the fridge. Use within 24 hours.

More Recipes for the Pear Lover!

Roasted Skillet Chicken with Caramelized Pears
Greens with Asian Pears and Fig Maple Balsamic
Pear and Blackberry Salad with Lemon Vinaigrette
Pear and Brie Salad
Greens with Pears and Warm Breaded Goat Cheese

Butter Leaf Salad with Creamy Pear Vinaigrette!

 

 

 

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Post tags: grain free, gluten free, vegetarian

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