Crunchy Chopped Salad With Pears

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When it comes to salads, I’m all about texture. I love having a bit of soft and a bit of crunch, and I’ve found that using fruits can help keep everything versatile. I’m particularly fond of pears in salads, as they’re not only crunchy, but they add just the right amount of sweetness.

In addition to their flavor, pears also contribute nutritional value to your dish, especially fiber. One pear has six grams of fiber, and research shows that pears may help in managing gut health by supporting probiotic bacteria with soluble and insoluble fiber.

In this recipe, I used a Bosc USA pear. Fun fact: 88 percent of all fresh pears in the USA come from orchards in Washington and Oregon. The fun thing is, each pear variety has its own distinctive color, flavor, and texture, which makes each variety seem like a different fruit. The Bosc pear used in this salad has a golden brown outside and a sweet flavor.

When cooking with pears, it’s important to make sure your fruit is just the right amount of ripeness. To check if a pear is ripe, look at the neck. Press at the top of the pear near the stem, and if it yields to pressure, it’s ripe and ready to go.

This salad is a spin on a classic Italian chopped. This one is meat-free, so it’s vegan and vegetarian friendly. It’s loaded with fiber, thanks to the pears and the chickpeas, and it can be served as a main meal or as an appetizer. Serve it fresh, or keep the dressing on the side until you’re ready to enjoy.

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Ingredients (serves 4)


  • 1 head of romaine, chopped

  • 1 small radicchio head, chopped

  • 1/2 cup heirloom cherry tomatoes, halved

  • 1 (14.5 oz) can chickpeas, rinsed and drained

  • 1 Bosc pear, diced

  • 2 tablespoons chopped fresh dill

Italian Dressing

  • 1/4 cup red wine vinegar

  • 1/4 extra virgin olive oil

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon crushed red pepper

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

1. In a large bowl, combine romaine, radicchio, cherry tomatoes, chickpeas, and pears.

2. Prepare dressing by combining red wine vinegar, olive oil, mustard, garlic powder, crushed red pepper, oregano, salt, and pepper in a small bowl. Using a fork, whisk dressing until smooth and evenly combined.

3. Pour dressing into the bowl with the salad ingredients, and toss until everything is evenly combined. Top with dill. Serve immediately.

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This post was sponsored by USA Pears. All opinions expressed here are my own.

Carina WolffComment