Grilled Portobello, Pear and Toasted Walnut Salad


This was adapted from Angela Liddon. I absolutely love the flavour combination in this grilled salad!

Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 people


Balsamic Vinagrette Dressing/Marinade

  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp unsweetened apple sauce
  • 1 tbsp pure maple syrup
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp sea salt

For the Salad

  • 2 large portobello mushrooms
  • 1/2 medium red onion, thinly sliced
  • 3 cups mixed greens
  • 2 ripe pears, cored and chopped (peeling is optional)
  • 1 avocado, pitted and chopped
  • 1/3 cup walnuts toasted (375f for 7 mins or in a small pan, sautee over medium heat, stirring often until slightly browned)


  1. Prepare the dressing/marinade by whisking all ingredients together in a small bowl

  2. Clean the mushrooms with a damp towl. Remove the stems by twisting. With a teaspoon or grapefruit spoon, scrape out the gills and discard.

  3. In a large bowl add the mushroom caps, sliced red onions and 1/2 of the dressing/marinade and toss until fully coated. Marinade for 20 minutes, stirring once or twice.

  4. Toast walnuts and prepare/cut pear and avocado.

  5. Heat grill over medium heat. Grill mushroom caps and onions for 5 mins on each side until vegetables are tender. Remove and let cool. Cut the mushroom cap into long strips.

  6. On each of the two plates (or large bowls), add 1 1/2 cups of mixed greens. Add chopped pear, toasted walnuts, avocado, grilled onion and mushroom.

  7. Drizzle remaining dressing

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