Vegetarian Recipes

Pear, Celery and Pecan Salad

This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!

Overhead view of pear celery pecan salad in a serving bowl.

I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)

This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉

Here’s what you’ll need to make this pear, celery and pecan salad recipe:

Pears: I like Bartlett and Anjou pears (I also use these varieties in my pear galette recipe!), but any type of pear will work. Choose pears that are ripe but still firm.
Celery: Use fresh, crisp celery and dice it finely for a nice crunch in each bite.
Red Onion: Adds a mild sharpness and some extra color to the salad. I recommend slicing it into matchsticks (a technique known as a julienne cut) for the best texture and flavor.
Lemon Juice: Coat your sliced pears in lemon juice to stop them from browning too quickly.
Mixed Greens: Any leafy salad will work, so choose what is readily available and what you like. I buy a pre-mixed bag of mixed greens whenever I make this salad.
Parmesan Cheese: Opt for freshly grated parmesan for maximum flavor. You can leave this out if you’re dairy-free or vegan—it’s just as delicious without it!
Candied Pecans: I followed Beth’s candied pecans recipe but didn’t use the egg whites to save time and money. This also means my candied pecans are totally vegan. Feel free to purchase pre-made if you’re short on time.
Balsamic Vinegar & Olive Oil: This is the base of the spiced vinaigrette. We’re working on a budget here, so you don’t need to use the best balsamic or olive oil. A mid-range option works just fine!
Spices & Seasonings: I use a blend of warming, fall/winter-inspired spices like allspice, cinnamon, ginger, salt, and pepper. They give this pear and pecan salad the best seasonal flavor.
Maple Syrup: Just a touch of maple syrup gives this salad a subtle sweetness without being overly sugary.
Garlic: Gives the dressing an extra boost of flavor and nutrients. I mince it finely before adding it to the dressing.

What Else Can I Add?

Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:

Juicy sliced oranges
Leftover turkey breast
Pomegranate seeds
3 Bean Salad
Roasted butternut squash or roasted acorn squash (the soft texture is a nice contrast to the crunchy pecans on the salad!)

The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.

Storage Instructions

This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!

When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.

Overhead view of pear celery pecan salad on a black plate.

Pear, Celery and Candied Pecans Salad Recipe

This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!

Course Salad

Cuisine American

Total Cost ($12.22 recipe / $2.44 serving)

Prep Time 15

Total Time 15

Servings salads (about 2 cups each)

Calories 375kcal

Author Jess – Budget Bytes

Ingredients

Salad Ingredients

½ cup candied pecans, chopped* $1.67
4 stalks celery, diced $0.20
½ red onion, julienned (finely sliced) $0.54
2 pears, sliced thin $2.64
1 Tbsp lemon juice $0.03
1 6 oz bag mixed greens $2.73
5 Tbsp shredded Parmesan $1.35

Spiced Balsamic Vinaigrette Ingredients

½ tsp allspice $0.08
1 tsp cinnamon $0.08
½ tsp salt $0.01
½ tsp freshly cracked black pepper $0.01
2 cloves garlic, minced $0.06
¼ tsp ground ginger $0.06
3 Tbsp maple syrup $0.72
¼ cup balsamic vinegar $0.49
½ cup olive oil $1.55

Instructions

Chop candied pecans, dice celery and julienne (finely slice) red onion. Slice pears and toss the pear slices in lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking allspice, cinnamon, salt, black pepper, minced garlic, ginger, maple syrup, and balsamic vinegar together. Stream in the olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with the shredded parmesan and serve!

See how we calculate recipe costs here.

Notes

* I adapted Beth’s Candied Pecans recipe to omit egg whites which ended up saving a little money and extra time in the oven. Because there’s no egg, there’s no need to bake these in the oven unless you want them extra toasty. In which case, 10 minutes at 350 will do the trick.

Nutrition

Overhead close up of pear celery and pecan salad in a bowl with parmesan.

how to make Pear, Celery and Pecan Salad – step by step photos

Diced candied pecans, celery, red onion, and pears on a wooden chopping board.

Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.

Spiced vinaigrette being whisked in a bowl with olive oil being poured in.

Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.

Pear, celery, and pecans salad in a bowl with dressing being poured on top.

Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.

Pear, celery and pecan salad being tossed in a bowl.

Toss to coat the salad with the vinaigrette.

Pear, celery and pecan salad topped with Parmesan in a bowl.

Top with 5 Tbsp shredded parmesan and serve!

With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!

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$4.61 recipe / $1.15 serving

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$5.09 recipe / $1.27 serving

Shaved Brussels Sprouts Salad

$5.45 recipe / $0.90 serving

The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

What’s in Homity Pie?

There are three parts to this recipe:

garlicky sautéed leeks and onion
buttery crushed potatoes (with a cheesy topping)
a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
potatoes
shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
onion – I used red onion, but regular onions would also be good.
fresh parsley
egg
garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

Printable Instructions

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50

Cook Time 40

Total Time 1 30

Servings people

Calories 427kcal

Author Becca Heyes