Pear and Pecan spinach salad

Pear and Pecan spinach salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.8
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 2.5 g

View full nutritional breakdown of Pear and Pecan spinach salad calories by ingredient


Introduction

My absolute favourite salad lately. I've been obsessed with it! It's vegan and delicious with plenty of flavours and textures - a little bit of everything you want in a salad, including tons of fibre and vitamins! A little high in fat, but you could fix that by omitting or reducing the amount of nuts and avocado! My absolute favourite salad lately. I've been obsessed with it! It's vegan and delicious with plenty of flavours and textures - a little bit of everything you want in a salad, including tons of fibre and vitamins! A little high in fat, but you could fix that by omitting or reducing the amount of nuts and avocado!
Number of Servings: 4

Ingredients

    4-5 cups Fresh Spinach or greens (approx)
    1 cucumber, sliced
    1-2 pears, sliced or cubed
    1 avocado, sliced or cubed
    4-5 slices of red onion
    2-3 tbsp pecans or walnuts
    7 strips Tempeh (I like Tofurkey Sesame Garlic, OR Maple Bacon flavour), cut up into bits
    1/4 cup daiya "cheese" shreds - optional

    1/2 tbsp oil for frying (included in calculations)

    Serve plain (best if the avocado is very ripe) or with balsamic dressing! Also great topped

Tips

This makes a satisfying small meal on it's own or can be paired with a light sandwich!


Directions

Heat a frying pan on low-medium heat with a tiny bit of oil. Add the chopped onion and begin to caramelize. Add the tempeh, and finally the pecans. Take off the burner once everything is sauteed and set aside to cool while you prepare the other ingredients.
Start by tossing washed greens in a salad bowl, then cut up the pear, cucumber and avocado. Finally, add in the onion, tempeh and pecan mixture. Toss and serve, or cover and refrigerate. Keeps fairly well for 1-2 days.

Serving Size: Makes 5 large bowls