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    Spinach, Pear, and Endive Salad with Caramelized Balsamic Red Onions

    clock-icon35 minutes
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    Pixicook editorial team

    A delightful salad combining the sweetness of caramelized red onions with fresh spinach, crisp endive, ripe pears, and toasted pecans, dressed in a tangy balsamic vinaigrette.

    Ingredients for Spinach, Pear, and Endive Salad with Caramelized Balsamic Red Onions

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Large Red Onion, thinly sliced

    each

    Substitute chevron-down

    Sea Salt

    teaspoons

    Substitute chevron-down

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Garlic Clove, grated

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Baby Spinach Leaves

    0 oz

    Substitute chevron-down

    Endive, thinly sliced

    cups

    Substitute chevron-down

    Bartlett Pears, halved, cored, and thinly sliced

    each

    Substitute chevron-down

    Toasted Pecan Halves

    cups

    Substitute chevron-down

    How to Make Spinach, Pear, and Endive Salad with Caramelized Balsamic Red Onions

    1. Caramelize the Onions

    Melt the unsalted butter in a large, heavy skillet over medium heat. Add the thinly sliced large red onion, sprinkle with sea salt, and let it cook slowly for about 20 minutes until the onions soften and turn a deep golden brown. As the onions approach this stage, pour in 2 tablespoons of balsamic vinegar to reduce and form a glaze.

    2. Prepare the Dressing

    In a small bowl, whisk together balsamic vinegar, Dijon mustard, and the grated garlic clove. Gradually whisk in the extra-virgin olive oil until the dressing is emulsified. Season with sea salt and freshly ground black pepper to taste.

    3. Combine the Salad

    In a large bowl, combine baby spinach leaves, thinly sliced endive, and thinly sliced Bartlett pears. Add the caramelized onions and toasted pecan halves, gently mixing to combine.

    4. Dress and Serve the Salad

    Pour the prepared dressing over the salad and toss well to ensure each ingredient is coated. Serve immediately, or if preferred, prepare the onions and dressing up to 3 days in advance.


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