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.

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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!)

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cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you

rio and sol are 10 weeks old today! 👶🏻👶🏻 10 weeks! 2.5 months! let's chat.⁣ 🙏🏼

rio is much like luca. he loves to be held and needs more touch or movement to fall back asleep. he loves to stare at things in a serious way, especially high-contrast art for babies, so I love reading him books while I hold him (he's the best snuggler.)⁣

sol is my chill boy. he's a good sleeper. he smiles and loves to talk. he's squealing and making his goo-goo-ga-ga sounds all the time, I love chatting with him. he's a bit more like roma as a baby, a bit more independent. he makes the funniest faces and serves up the grimaces like luca used to.⁣

what's funny about twins is that just when you think you know their personality differences, they change - they'll swap. 🤷🏻‍♀️ and to tell them physically apart, there are two key differences:⁣
⏺ rio has a wider head and sol has a more narrow, round forehead⁣
⏺ rio weighs a full pound more than sol⁣

and yes, I have mixed them up a few times! I've been carrying one around, talking to them by name, and then all of a sudden, when I go to pick the other one up, I realize I mixed them up! 😱when they're not together or you're not looking at them straight on, it can be confusing! one of my favorite games is texting my family photos of them and saying, "who's who?!" they get it right 50% of the time, ha!⁣

so far, having twins is just so cool. it's so cool that there are two of them and they are identical! every week that goes by, their personalities shine and I am having so much fun getting to know them - and getting twice the cuddles. and yes, they do sometimes cry at the same exact time, but you just have to pause, gather yourself, and get your soothing game on.⁣ 💪🏼

I have to say, while having newborn twins and 2 other older kids at the same time has its challenges, I give a LOT of credit to those who have twins as their first baby experience - I can't imagine going into this not knowing what I already knew about raising babies. talk about overwhelming! 🤯 all moms are crushing it, but especially those first time moms with multiples - woop! bless you. 👏🏼 #identicaltwinboys #identicaltwins #monoditwins #twinmom #twinboys