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Field Greens and Pear Salad with Balsamic Dressing

Prep time 15 min
Cook time
Total time 15 min

Prep time 15 min
Cook time
Total time 15 min


This salad is a wholesome version of my favorite salad from California Pizza Kitchen. This recipe has a simple, delicious balsamic dressing, nuts candied with coconut sugar, organic greens, and crisp pears. Honestly, it’s tastier than the original.

Note: By making a big batch of glazed pecans and dressing at the beginning of the week you’ll be able to quickly throw this salad together in the evenings before dinner.

Serves 4
For the Salad

1 tablespoon coconut oil

⅓ cup pecans, chopped

3 tablespoons coconut palm sugar

4 cups Mixed Greens

1 Bosc pear, cored and sliced

For the Dressing

¼ cup balsamic glaze

½ teaspoon powdered stevia

1 tablespoon fresh thyme

1 teaspoon dijon mustard

pinch of black pepper

For the Salad

Melt the coconut oil in a small skillet over low heat. Add the pecans and cook, stirring constantly, for 3 minutes. Add the coconut palm sugar and continue to cook, stirring constantly, for about 4 minutes, until the sugar has melted and the pecans are golden. Remove from the heat and set aside.


Divide the greens and sliced pear among 4 plates. Top with the candied pecans.

For the Dressing

Combine the dressing ingredients in a small jar or bowl. Shake or mix well, then drizzle over the salad.


Calories: 326
Fat: 18g
Carbohydrates: 27g
Sodium: 195mg
Fiber: 5g
Protein: 2g
Sugar: 14g

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