Warm Pear, Feta & Mixed Greens Salad
with Walnut Panko & Blue Cheese Dressing
- Milk
- Tree Nuts
- Eggs
- Wheat
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.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Pear
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
¼ teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 ounce
Mixed Greens
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¾ teaspoon (tsp)
Sugar
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Halve, core, and thinly slice pear. Roughly chop walnuts.
In a medium microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar, ½ 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.
Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium heat. Add ¼ tsp thyme (½ tsp for 4) and cook, stirring constantly, until fragrant, 30 seconds. (Save remaining thyme for another use.)
Add pear, ¼ tsp sugar (½ 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.
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.
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.
Divide salad between shallow bowls. Top with remaining pear and pickled shallot, remaining walnut panko, and remaining feta. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, especially the caramelized pear with thyme and the pickled shallots 🍐
- Ease of prep: Some found it quick and easy, while others felt it was too much work for a salad
- Suggestions: Consider chilling the pears and shallots in advance; try adding a protein like chicken or salmon for a heartier meal
- Portions: Several mentioned the salad wasn't filling enough on its own; some added extra greens or protein to bulk it up
- Texture: The panko topping divided opinions; some suggested using croutons or candied walnuts instead for better crunch
- Dressing: While many enjoyed the blue cheese dressing, some found it overpowering; a balsamic vinaigrette was a popular alternative
