Chamomile-Infused Pear and Walnut Salad
Bittersweet pear slices and toasted walnuts infused with chamomile syrup create a soothing, aromatic salad with arugula. This general-inspired salads ready in about 25 minutes pairs thinly sliced ripe pears, brewed chamomile tea, chopped walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, thinly sliced ripe pears
- 1 cup brewed chamomile tea
- 1/4 cup chopped walnuts
- 4 oz arugula
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp honey
Instructions
- Step 1: Brew 1 cup chamomile tea and let cool completely. Stir in 1 tsp honey and 1 tsp lemon juice to create a syrup.
- Step 2: Toss 2 thinly sliced ripe pears in the chamomile syrup, ensuring each slice is coated, then let marinate for 15 minutes at room temperature.
- Step 3: In a small skillet, toast 1/4 cup chopped walnuts over medium heat for 3-4 minutes until fragrant, stirring constantly.
- Step 4: In a bowl, combine 4 oz arugula, marinated pears, and toasted walnuts. Drizzle with 1 tbsp olive oil and toss gently until evenly distributed.
- Step 5: Serve immediately with extra arugula for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chamomile-Infused Pear and Walnut Salad take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chamomile-Infused Pear and Walnut Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced ripe pears from drying out.
Can I substitute ingredients in Chamomile-Infused Pear and Walnut Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chamomile-Infused Pear and Walnut Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chamomile-Infused Pear and Walnut Salad?
General salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
