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Crunchy Vegetable and Pear Salad

Prep Time
This tasty salad is full of crisp, colorful vegetables and sweet Red Anjou Pears. Toss it with my almond butter-based dressing (sweetened with dates instead of refined sugar), and enjoy it as a quick lunch or an easy dinner side.
  • For the Almond Butter – Date Dressing
  • 3 tablespoons unsalted almond butter
  • 3 tablespoons rice wine vinegar
  • 2 Medjool dates, pitted and finely chopped
  • ½ cup water
  • ½ teaspoon sea salt


  • For the Salad
  • 4 packed cups chopped cabbage (red and/or green)
  • 1 medium carrot, julienned or grated
  • 1 yellow pepper, thinly sliced
  • 3 scallions, sliced thinly on a diagonal
  • 1 bunch watercress
  • 2 firm USA Pears, such as Red Anjou, thinly sliced
  • ¼ cup roasted almonds, roughly chopped

For the Almond Butter – Date Dressing

Combine all of the ingredients in a blender and puree until smooth. Set the dressing aside until ready to use.


For the Salad

In a large bowl, combine all of the salad ingredients except for the almonds. Drizzle with the dressing and toss gently to coat. Sprinkle the almonds over the top and serve.

  • Serving Size: 3 Cups (204g)
  • Calories: 170
  • Carbohydrates: 25g
  • Protein: 5g

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