In Episode 052 of the Grill Like A Mother podcast, we share a fresh pear salad recipe perfect as a side for grilled or smoked meats. This bright, easy-to-customize salad works beautifully for holiday gatherings or a simple family weeknight meal.
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript.
RECIPES MENTIONED
Here are the recipes mentioned in the episode, all available on Hot Pan Kitchen:
- Pear Salad
- Grilled Dijon Chicken Thighs
- Dry Rubbed Grilled Steak
- Traeger Smoked Turkey
- Instant Pot Mashed Potatoes
- Naturally Sweetened Sweet Potato Casserole
RESOURCES MENTIONED
Resources referenced in the episode include a video showing how to split a pomegranate and a simple balsamic reduction method, plus suggestions for kitchen tools and nuts. These resources can help streamline prep and add flavor.
Explore other Grill Like a Mother podcast episodes!
- 091 Cooking Bacon on a Traeger
- 090 Grilling Honey, Garlic & Soy Chicken Thighs
- 089 Grilling Veggies with a Balsamic Marinade
TRANSCRIPT
Taryn Solie: Hello grillers, and thanks for tuning in. I’m Taryn Solie, your host, here to share grilling inspiration. In this episode I’ll walk through a single recipe from Hot Pan Kitchen, covering the full ingredient list, instructions, and tips to make it simple and successful.
Today’s recipe is a versatile green salad with pears and hazelnuts that pairs well with almost any grilled meat. It’s particularly lovely in fall and winter, offering flavors that feel seasonal while providing a fresh alternative to the typical side salad.
My family serves variations of this salad often. We change ingredients based on what’s available, but it consistently appears at gatherings because it’s easy, flavorful, and crowd-pleasing.
Ingredients you’ll need:
- 1 large pear (Bosc is preferred, but any variety works)
- 1/3 cup pomegranate seeds
- 1/2 cup toasted, chopped hazelnuts
- 1/4 red onion
- 5 ounces mixed greens
- 1–2 tablespoons aged balsamic vinegar
- 3 tablespoons mild oil (avocado or light olive oil)
- Pinch of kosher salt
Some practical tips before you start: for pomegranate seeds, you can buy them jarred or remove them from a whole fruit. To do the latter without a mess, cut off the crown, make shallow cuts along the white membrane lines, then pull the sections apart and remove seeds by hand. A quick video demonstration can be helpful if you prefer a visual guide.
About hazelnuts: they give this salad a distinct Pacific Northwest touch, but if hazelnuts aren’t available, pecans or almonds are fine substitutes. Lightly toasting the nuts enhances their flavor. Spread them on a sheet pan, roast at 350°F for 3–8 minutes while watching closely, then cool and roughly chop. Avoid over-processing in a food processor if you prefer larger pieces.
For the balsamic, the recipe uses an aged balsamic with a thicker, slightly syrupy texture and sweeter flavor. If you don’t have aged balsamic, make a quick reduction: simmer 1/4 cup regular balsamic over medium until it’s reduced by about half, stirring frequently, to yield roughly 2 tablespoons of syrupy reduction.
To assemble the salad: wash and core the pear, then slice it thinly. Peel and thinly slice the red onion, chop the toasted hazelnuts, and measure the pomegranate seeds. For the dressing, combine 1 tablespoon aged balsamic, 3 tablespoons oil, and a pinch of kosher salt in a small jar with a lid. Shake, taste, and adjust with the second tablespoon of balsamic or more salt if desired.
Place the mixed greens in a large bowl, add the pear slices, pomegranate seeds, sliced onion, and chopped hazelnuts. Drizzle with the dressing, toss to combine, and serve.
This salad is naturally gluten-free and dairy-free, which makes it a friendly option for many dietary needs. If dairy is not a concern, a sprinkle of goat cheese or blue cheese adds creaminess. For picky eaters, serve onions on the side or prepare a simple version with greens, pears, and dressing for children while keeping a fuller version for adults.
Serve the salad alongside grilled chicken or steak, or top it with sliced grilled meat to make it a main course. It also pairs nicely with smoked turkey, mashed potatoes, or a sweet potato casserole for a heartier meal.
The show notes include the printable recipe and links to related recipes mentioned in the episode. Visit HotPanKitchen.com and click “Podcast” in the menu or follow the episode link in your podcast app to find the recipe.
If you enjoyed this episode, please share the podcast with friends and family. Thanks for listening — until next time, keep grilling like a mother.