Warm Pear, Feta & Mixed Greens Salad
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Warm Pear, Feta & Mixed Greens Salad

Warm Pear, Feta & Mixed Greens Salad

with Walnut Panko, Pickled Shallot & Blue Cheese Dressing

This festive main course salad is destined to become a hit on your table! You’ll toss a bright mix of fresh greens, tender sautéed pear, and quick-pickled shallot with creamy blue cheese dressing and briny crumbled feta. Shower your salad with crunchy walnut-panko topping for a harmonious blend of flavors and textures.

Tags:
Veggie
Calorie Smart
Carb Smart
Quick
Easy Prep
New
Allergens:
Tree Nuts
Wheat
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Pear

½ ounce

Walnuts

(Contains Tree Nuts)

5 teaspoon

Red Wine Vinegar

1 teaspoon

Dried Thyme

¼ ounce

Panko Breadcrumbs

(Contains Wheat)

2 ounce

Arugula

2 ounce

Mixed Greens

½ cup

Feta Cheese

(Contains Milk)

1.5 ounce

Blue Cheese Dressing

(Contains Eggs, Milk)

Not included in your delivery

Salt

Pepper

¾ teaspoon

Sugar

1.5 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories430 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate32 g
Sugar14 g
Dietary Fiber5 g
Protein8 g
Cholesterol55 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Plastic Wrap
Large Pan
Small Bowl
Large Bowl

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.

Pickle Shallot
2

• In a medium microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, 1⁄2 tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until shallot is softened, 30-50 seconds. Set aside until ready to use in next step.

Cook & Toss Pear
3

• Melt 1⁄2 TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add 1⁄4 tsp thyme (1⁄2 tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.) • Add pear, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a pinch of salt; cook, stirring occasionally, until lightly browned and tender, 2-3 minutes. • Turn off heat. Let pear cool slightly, then transfer to bowl with pickled shallot. Toss to combine. Wipe out pan.

Toast Panko & Walnuts
4

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium- high heat. Add panko and walnuts; cook, stirring, until panko is golden brown, 3-5 minutes. TIP: Keep an eye on the panko—it browns quickly! • Transfer to a small bowl. Season with salt and pepper.

Assemble Salad
5

• In a large bowl, toss together arugula, mixed greens, blue cheese dressing, half the pear and pickled shallot (draining first), half the walnut panko, and half the feta. • Taste and season with salt and pepper.

Serve
6

• Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.