Pears are officially in season! I feel like pears are such an underrated fruit, but I really love them. Because they are rather mild and subtly sweet, they work really nicely in both sweet and savory dishes alike. Mix them in to oatmeal or yogurt for a healthy breakfast, add them to a salad for a delicious lunch or dinner, and poach or bake them for a satisfying dessert. This particular recipe is for a Portobello, Pear, and Avocado Salad. The recipe is from the Oh She Glows cookbook, which I have mentioned a bunch of times already because I absolutely adore it and use it all the time. The combination of the savory balsamic portobellos and red onions, creamy avocado, and sweet pear is to die for. I made the portobellos and red onions stovetop, but the original recipe calls for grilling. I have made it both ways and both are great; however as the weather is cooling down I know people will be grilling less. It also calls for walnuts, which I didn’t have so I left them out. You could add them in if you’d like. This recipe is vegan, but if you are not vegan and you would like to add a cheese- goat cheese or gorgonzola would be really good here! I hope you all enjoy this salad- it’s one of my Fall favorites!
Note: Fat content may look a little high for a salad, but ALL of the fat in this recipe comes from heart-healthy avocado and olive oil.
Active Time: 30 minutes Total Time: 30 minutes
For the Salad:
2 large portobello mushrooms, sliced
½ red onion, thinly sliced
1 recipe Balsamic Vinaigrette (recipe follows)
1 box mixed greens
2 ripe pears, peeled, cored, and chopped
1 avocado, pitted and chopped
optional: toasted walnuts, goat cheese and/or gorgonzola cheese
For the Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon agave or honey
salt and pepper, to taste
Gently rub the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discard it or freeze for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills.
In a large bowl, combine the mushroom slices, onion, and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for 10 minutes, tossing after 5 minutes.
Heat a nonstick pan over medium heat and add the onions, mushrooms, and marinade. Cook until vegetables are softened and marinade is thickened, about 5 minutes.
For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, and cooked mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.