Pear and Apricot Salad with a Crunch

I know it’s not summer anymore but salads can be delicious year round, promise! This one has a texture for everyone and a high fiber count to help you reach your daily fiber requirements. I find a lot of people struggle with fiber in the late fall / early winter. The seasonal produce might be dwindling, you could be tired of squash (is that a thing!?!) or you’re starting to feel stressed about the holidays so meals and cooking are taking a spot on the back burner. 

Jump to Recipe

I get it! At this point in the year, you’ve been cooking for 45 weeks straight! Really…much, much longer than that, but you know what I mean. November and December are often times where we feel done with the kitchen but not this year! If you’re with me, then we are going to push through and make delicious and easy meals that will carry right to the new year. Starting with this salad recipe below! 

Pear and Apricot Salad with a Crunch

Course Salad
Keyword dried fruit, nonlettuce salad, vegetarian

Ingredients

  • 14 oz bag of shredded cabbage and carrot mix You can also shred your own carrots and cabbage
  • 3 pears, chopped
  • 1 cup chopped pecans
  • 1 tbsp butter
  • 1 pack Ramen (toss the seasonings)
  • 1 cup dried apricots
  • 2 tbsp balsamic vinegar
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • pinch Cayenne pepper

Instructions

  1. Break your ramen into tiny pieces in a ziplock bag with a mallet, your hand (be careful!) or a spoon. This is a fun step for kids to participate in.

  2. Put your ramen, nuts, and butter in a skillet and toast for 3-5 minutes.

  3. While that's toasting, mix together the vinegar, lemon juice, maple syrup, salt, and cayenne

  4. Take your cup of apricots and chop them as finely as you like

  5. In a large bowl toss in your cabbage, pears, and apricots together

  6. Mix the ramen and nuts in with the salad once cool

  7. Add your dressing and toss to coat everything.

  8. For best flavor, allow to sit refrigerated for at least one hour or even overnight before serving.

Recipe Notes

Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @The.Intuitive.Kitchen.RD

I will say this salad is fine fresh but everything, especially the cabbage and ramen, absorbs the sauce better if you let it sit for at least an hour in the fridge before serving it. Better yet, make it a day prior. It’s also a relatively easy one to get kids involved in because most of the steps are to dump, pour, and mix!

You can of course make a ton of different substitutions but if you do, come-on back and let me know what you changed! See you in the kitchen, keep at it friends!

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