Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

gluten freevegetarian

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Mizun-awhat? Mizuna greens! Mizuna greens are lettuces that are available year round, but peak in the fall. Their flavor has a slight earthiness (as most greens do) and they look like mini, spiky arugula or a large parsley.

In light of Labor Day being right around the corner, I’ve whipped up a fall-inspired dish, including pear noodles!

Yes: pear noodles.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Honestly, pear noodles have quickly become one of my favorite things to spiralize, because they completely transform themselves once they’re noodles. How many times can you eat a sliced pear and blue cheese salad? Only so many times!

With pear noodles, you’re getting pear in every single salad bite, because once you spiralize the fruit, there’s more of it (compared to slicing or dicing.) The pears won’t get lost in the salad and end up at the bottom of your plate at the end – they’ll intertwine among all the other ingredients, leaving pear-ful bites every step along the way.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Don’t get mad, but I’m really looking forward to chunky sweaters and leggings. Wow, I sound like such a girl! But, it’s true. I look forward to every season, because they all have their pros. If you had asked me that back in April, when it was in the middle of the winter-that-never-ended, I probably would have paid you money to bring me summer.

I couldn’t imagine living in a climate that was warm year-round. Growing up in New Jersey, you get a bit of everything. Fall is my favorite – the foliage, the crisp air, the snuggly outfits, the hot chocolate, and, of course, apple picking. There’s no better place to be than New York City during the fall. If you’re thinking of visiting, visit then.

Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Anyway, this recipe is one we can enjoy now, in the late summer. It’s fresh parsley and goat cheese vinaigrette offers amazing texture, flavor and even color – the speckles of green and chunks of white make for a beautiful vinaigrette.

Now, the pecans are what pull this dish together. At first, I was a little worried, because when I put the ingredients together, the mixture was very thick and paste-like. I wanted to avoid using egg white or any additional ingredients to thin it out, so I dumped the pecans right in the bowl, tossed them around, laid them out on a sheet, baked them and voila – the most simply made, delicious spiced pecans.

Later that day, I snacked on some of the pecans, with a homemade iced coffee:

Also, later that night, I used those pecans in a steak salad for Lu and I. Probably outdid myself with the pecans for the day!

Overall, this salad has everything you need to start your fall off on a healthy and happy note.

What fall veggie or fruit are you most looking forward to spiralizing?

Nutritional Information & Recipe


Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3


  • 1 tablespoon honey
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • salt to taste
  • ½ cup whole pecans
  • 2 pears Blade C, noodles trimmed
  • 5 cups mizuna greens or similar green, such as arugula
  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • ¼ cup crumbled goat cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon freshly minced parsley
  • salt and pepper to taste


  • Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly.
  • Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)
  • While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside.
  • When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Barb says:
I'd like to see a video on spiralizing the pears--or more detail.
Lisa K says:
I would as well - not sure I understand 'noodles trimmed'. Is one type of pear better for spiralizing? Otherwise sounds delicious and can't wait to try. And I too am ready for boots and chunky sweaters… if only that wasn't followed by bone chilling temps and tons of snow!
Check this post out, there's information about spiralizing a pear. Noodles trimmed just means to snip them slightly after spiralizing to make them more manageable to eat and serve.
Diane. says:
Hi Ali. Thinking the pears were Bosc from what I could see in the picture?? Help with the spiralizing of them would be great. Do I core them whole like you would an apple? Any hints would be greatly appreciated. Love, love love this website BTW. My family thinks I've gone "spirally nuts".
Here's some information on spiralizing pears:
Love pears + pear salads! I grew up in the caribbean so I enjoy the warm weather and knowing that I can enjoy the beach year round but, I also enjoy wearing scarves and rocking my boots…big sweaters are nice too :)
April Davidson says:
Was very tasty. Thanks for all the wonderful ideas
stacey says:
The pecans were so good! Great salad recipe though I used argula because that's what I had on hand.
Shane says:
I made this for my vegetarian cousin and she loved it (so did I, actually.) I did substitute Feta cheese for goat cheese because she's not a fan of the goat and I think it turned out just fine. I personally would have made it with goat cheese for myself.
I'm happy she liked it! Next time, use goat cheese for yourself (but I love feta too!)

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻‍♀️ I think we all know what that decision was 🤪⁣

this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!⁣

jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?  ⁣

actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!⁣

I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? #liketkit

making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈  ⁣

grab the recipe on the blog! happy monday! 🙌🏼⁣

#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased

went for a nice long walk outside with the kids (we haven’t been able to do that for a while, because it’s just been so freezing and/or snowing) 🥶 and then we decided to pick up some to-go sandwiches and while we waited, the kids had some banana bread and juice 🍊🍌🍞 luca said, “mama I want to stay here alllll day!” which made me feel sad, because we haven’t felt comfortable dining indoors yet, and I’m sure he misses the people watching at restaurants on the weekends 😔 it’s okay, I’m just filing this under “things we get to look forward to when it’s safe again” 💋 #jerseycity ...