Pear Salad with Dried Cherry Vinaigrette and Macadamia Medallions

by Susan on March 10, 2011

Raw food doesn’t have to be boring, tasteless or difficult to make. Raw food can be gourmet, easy and fabulous. I started working on this salad for the upcoming transitional book but it was so good, I decided to do a full raw version for you, here! You are going to love this salad. Bursting with flavor, gourmet enough for your best dinner party or simple enough for tonight’s dinner. I can’t seem to stop eating it.

I started with dried cherries and made a simple vinaigrette with lemon juice and shallots. Chop up the pears, add them to the greens, toss with the vinaigrette and top with….wait for it….the macadamia rosemary medallions! The result? A deeply complex flavor that will satisfy even the pickest eater! The rosemary compliments the dried cherries and pears in a way that delights the taste buds. There is a to die for variation of this in the upcoming Transitional Raw Food book being released next week.

Pear Salad with Dried Cherry Vinaigrette and Macadamia Nut Medallions

Macadamia Nut Medallions

  • 1 cup macadamia nuts, soaked at least 6 hours, rinsed and drained (you are soaking the nuts for texture, do not omit this step)
  • 1/2  lemon, juice from
  • 2 teaspoons dried rosemary
  • Himalayan Salt and pepper to taste (I barely use a pinch of the salt, more of the pepper)

1. Place all ingredients in the food processor. Pulse until light, fluffy texture is achieved. It should look like ricotta cheese.

2. Shape in medallions, 1 1/2 inch across. Set aside.


  • 1/2 cup dried cherries
  • 1/4 cup olive oil
  • 1 tablespoon agave nectar (or raw honey)
  • 1 lemon, juice from
  • 2 tablespoons finely diced shallots
  • pinch Himalayan Salt
  • pinch pepper

1. Place dried cherries, olive oil and lemon juice and agave in blender. Blend until cherries are finely chopped.

2. Stir in shallots, pinch salt and pepper.

*Chef’s Note: I like to make this in advance so the flavors can meld.


  • 3 cups mixed greens
  • 1 pear, chopped (approximately 1 1/2 cups)
  • 1/2 cup chopped pecans


1. Toss greens and pear together.

2. Toss in enough vinaigrette to coat.

3. Top with macadamia nut medallions and pecans.

Serves 2.

Print Friendly

{ 27 comments… read them below or add one }

Lindsay Ingalls March 10, 2011 at 4:19 pm

Wow this salad looks really amazing!


Julie Spiegel March 10, 2011 at 4:52 pm

Sounds wonderful, eager to make it. From what I know, however, macadamia nuts are one of the few that don’t need to be soaked before eating or preparing. That makes the recipe even easier!


Susan March 10, 2011 at 4:57 pm

You need to soak the macadamia nuts in this recipe for texture. It will not work properly if you don’t. :-)


Alessandra March 10, 2011 at 4:53 pm


thank you for the recipes, I eat lots of salads (I am Italian) and I like to experiment with raw food.
I find the medallions very interesting, do they hold their shape well?
Also, I notice that the vinaigrette doesn’t have any vinegar in it, is it common where you live to call vinaigrette even the salad dressings without vinegar?

Ciao and thank you


Susan March 10, 2011 at 4:56 pm

I used lemon juice instead of the vinegar. It has the same taste and delivery as a vinaigrette. Yes, the medallions hold their shape, as you can see in the picture.


MJ March 10, 2011 at 5:04 pm

Susan, Thanks for sharing; this looks wonderful and O so easy. You are a gem!!


J3nn (Jenn's Menu and Lifestyle Blog) March 10, 2011 at 6:41 pm

That looks fantastic! I made a dried cherry and raw slivered almond salad the other day with cherry balsamic vinegar. Delish!


Evann March 11, 2011 at 1:00 am

Sounds great, looks great. One question – sweet or sour cherries?


Blanka March 11, 2011 at 10:16 am

You are a raw food wizzardess, what an amazing yummy salad; and as for the medallions – I am soaking the macadamias as I write! Thank you!


Susan March 11, 2011 at 11:42 am

Evann: I used dried cherries that were a little tart. Not sure if they were sweet or sour. You want to make sure you could eat them by themselves.


Elizabeth March 11, 2011 at 12:08 pm

Exquisite salad.
So grateful that you posted this mock ricotta option…I’ve been looking for one!! Thanks.
Peace and Raw Health,


Sarah March 11, 2011 at 12:19 pm

This looks delicious! What an inspiration. I will soak the macadamia nuts tonight, and make this tomorrow!!! Looking forward to seeing your new book!


Michelle March 11, 2011 at 12:32 pm

Sounds yummy… the vinaigrette especially! thanks for sharing :)


Jennifer Yane March 11, 2011 at 12:58 pm

What do you think of fresh Rosemary– would it work as well?


Stacy L March 11, 2011 at 12:58 pm

Gorgeous!! :) Looks amazing. Thank you.



Jana March 11, 2011 at 3:27 pm

Awesome! I love Rosemary, so this is going to be my sunday dinner! :)
Did you know that Rosemary is a natural power booster? I drink
Rosemary tea instead of energy drinks.
Raw swiss greetings,


Chris March 11, 2011 at 5:47 pm



Shelly March 11, 2011 at 9:44 pm

I made this tonight for my dinner….WoW! So easy and delicious! The flavors and textures were so perfect. Thanks for another wonderful recipe!


Stormy March 11, 2011 at 10:42 pm

This sounds fantastic!
I’m going to try this over the weekend.

Thank You!


Mindy March 12, 2011 at 9:47 pm

Fabulous. I have a sweet little rosemary plant that is growing its heart out in a pot outside. I think I will use fresh rosemary instead of the dried (the dried rosemary I’ve obtained in the past always tasted like straw).


Eco Mama March 12, 2011 at 10:17 pm

Macadamia Medallions. I’m salivating.
Eco Mama


Shelly March 13, 2011 at 10:37 pm

This recipe looks great, i’m going to cook it for me and my husband tonight, or maybe just blend it all together into a green smoothie!


Mary @ Delightful Bitefuls March 15, 2011 at 12:20 am

This looks so healthy and delicious! I can’t wait to try it!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls


Susan Zide March 15, 2011 at 5:54 am

Made it yesterday — absolutely elegant and delicious — so good I had it for lunch and had to have it for dinner —


ZD March 22, 2011 at 9:06 am

Thank you, Susan for this great recipe! I made it with cranberries instead of cherries and it worked out wonderfully.


Susan March 22, 2011 at 9:07 am

You have to try it with the cherries….So tasty!!


Rachel July 11, 2011 at 9:05 pm

This looks amazing!


Leave a Comment

Previous post:

Next post: