Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pear Apple Walnut Salad in a Balsamic Reduction Recipe
    Lost? Site Map

    Pear Apple Walnut Salad in a Balsamic Reduction

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef #581920's Note:

    I recently needed a "salad-ish" dish to take to a Christmas Eve dinner, and came up with this. Wintertime does not make me hungry for a cold salad, but this one is a nice compromise - and it doesn't involve one leaf vegetable! You can make the balsamic reduction in advance - it keeps nicely in the fridge for a few weeks in a closed container. The amounts of the ingredients are flexible as are the ingredients themselves. Choose your favorite apple and pear, and leaving the skin on them adds color and texture. The salad keeps well for a day or two in the fridge as well, but the fruits, cucumber and celery wilt a bit.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the balsamic vinegar in a small saucepan and turn the heat on low. When making a balsamic reduction, you don't have to boil the vinegar - you just have to get it warm enough to evaporate the vinegar. Boiling may burn the reduction.
    2. 2
      Stir the balsamic occasionally to check the consistency, and make sure your hood fan is on. The evaporation of the vinegar can be quite pungent.
    3. 3
      Have patience - this reduction takes a bit of time. Maybe 45 minutes?.
    4. 4
      Once the volume of the vinegar has been reduced to about 1/3 of its original volume, remove it from the heat and set it aside.
    5. 5
      Slice your fruit, cucumber and celery and place in a bowl.
    6. 6
      Add the walnuts, cranberries and blue cheese crumbles.
    7. 7
    8. 8
      Add ground pepper and drizzle with balsamic reduction (make sure it's cool!).
    9. 9
      Add a bit more ground pepper, and more balsamic reduction if needed and toss again.
    10. 10
      Enjoy as an appetizer or a side salad.

    Ratings & Reviews:


    Nutritional Facts for Pear Apple Walnut Salad in a Balsamic Reduction

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.0
    Calories from Fat 195
    Total Fat 21.6 g
    Saturated Fat 3.4 g
    Cholesterol 6.3 mg
    Sodium 123.9 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 4.7 g
    Sugars 9.5 g
    Protein 6.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes