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Posted on Oct 15, 2015 |

Rita’s Recipe: Pear and Walnut Salad

Rita’s Recipe: Pear and Walnut Salad

You can substitute apples for pears in this fall recipe, but the walnuts are essential. Photo by Christina Miguel, courtesy FreeImages.

You can substitute apples for pears in this fall recipe, but the walnuts are essential. Photo by Christina Miguel, courtesy FreeImages.

About nut trees

During Bible times, city dwellers lived in homes built of mud bricks that were made locally. Many times cities were walled to keep out enemies and wild animals

The land was blessed with olive and nut trees. Here’s a wonderful recipe for autumn that uses Bible ingredients, like walnuts, olive oil, mustard and shallots. Feel free to sub apples for the pears.

Pear and Walnut Salad

Deacon Jim Hennessey and I taught a class at Holy Trinity to raise funds for St. Vincent de Paul — this salad was a hit.

  • 1 pkg. mixed greens, about 5-6 oz or so
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup blue or Gorgonzola cheese, crumbled
  • 1-2 pears, cut into bite size pieces
  • 3 tablespoons olive oil
  • 1 tablespoon plus 1-1/2 teaspoons Balsamic vinegar
  • 3 tablespoons vegetable broth or water
  • Generous 1/2 teaspoon Dijon mustard
  • 2 tablespoons minced shallots
  • Salt and pepper to taste

Toast walnuts:  
Place in dry skillet over medium heat and toast until fragrant, about 2-3 minutes only. Be careful so they don’t burn.

Dressing: Whisk oil, vinegar, broth, mustard, shallots and S&P together.

Salad:  Mix greens, walnuts, cheese and pears together. Pour dressing over and toss gently.  


Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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