This tossed walnut pear bacon salad recipe is perfect for a quick and easy paleo lunch.
Today’s guest post is from Louise Hendon, co-founder of Paleo Flourish Magazine and author of the Essential Paleo Cookbook. And if you’re looking for a dessert recipe to eat after this salad, then check out this other recipe I’ve featured from Louise – Cinnamon Sugar Pretzel Bites.
Here's Louise with her walnut pear bacon salad recipe. This post includes some affiliate links for your convenience. You can read my full disclosure policy here.
I’ve always been a busy person – I’ve spent countless years in school getting my graduate and post graduate education and then many years working full time as well. So, time is valuable to me as I’m sure it is to most people.
This didn’t change when I switched to a paleo diet over 6 years ago, and one of the things I love is easy and quick recipes. They still have to taste great of course.
And that’s why I love making salads. In fact, this walnut pear bacon salad came about because I wanted a quick and easy lunch using many of the ingredients I already had at home. I saw the pears on the table and the walnuts in the cupboard and the whole recipe came to me right then.
And for the dressing, I didn’t want to use additional sweeteners in the recipe (even Paleo ones), and so I decided to use pears for the salad dressing as well.
You can use any type of pears for this recipe – I went with Bartlett pears as they’re the most common in the US (and I had some at home). But feel free to experiment – Asian pears would work really well in this recipe too.
Most of this recipe is super straightforward – chop and throw in. But the tough element may be to make perfect hard boiled eggs. If you’re not an expert at boiling eggs then follow these instructions from Elise Bauer. But if you have an Instant Pot, then I really like making hard boiled eggs in the instant pot. It works perfectly every time!
This walnut pear bacon salad is a quick and easy lunch.
- 4 eggs
- 1/3 cup walnuts 30 g
- 1 pear preferably Bartlett/Williams pears
- 4 slices additive-free bacon
- 5 oz salad greens 140 g, can be any you want
- ¼ cup organic extra virgin olive oil 60 ml
- 1 pear peeled
- 3 tablespoons lime or lemon juice 45 ml
- Hard boil 4 eggs.
- Meanwhile, cook the bacon and chop it into bits and dice the pear.
- Place all the dressing ingredients into the blender and blend well.
- Toss the salad greens, walnuts, bacon bits, and diced pear pieces with the salad dressing.
- Top with the hard boiled eggs.