Pear Ginger Soy Salad

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Jen 0

"Very tasty salad - people always gobble this one up! This recipe can be modified based on your preference and liking of ginger and garlic."
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40 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Spread onion and bell pepper in the prepared baking sheet and spray with cooking spray.
  3. Bake in the preheated oven until golden, about 15 minutes.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir garlic and ginger in the hot oil until garlic begins to brown slightly, 2 to 3 minutes. Add pears to garlic mixture and cook until pears are evenly coated in oil, about 1 minute. Reduce heat to medium-low and pour 1 tablespoon ponzu over pears; cook until pears begin to brown, 5 to 10 minutes. Add more garlic and ginger if desired.
  5. Mix remaining 3 tablespoons olive oil and 3 tablespoons ponzu in a small saucepan; bring to a boil. Add garlic and ginger if desired. Remove saucepan from heat and cool.
  6. Combine greens, cucumber, onion, bell pepper, and pears in a bowl; drizzle with ponzu-olive oil mixture. Toss salad to evenly coat.



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