Simple Prep Pear & Beet Garden Bowl

Sweet, earthy, and crisp, this colorful garden bowl brings together seasonal flavors with a creamy, tangy dressing.

This week’s Salad of the Week pairs ripe pear and earthy beets with fresh greens, chickpeas, broccoli sprouts, and pecans for a combination of sweetness, crunch, and staying power. Fresh parsley adds a little brightness, while the Balsamic Tahini Dressing brings a creamy, tangy finish that balances the sweetness of the pear.

As with all of my Salad of the Week bowls, this one follows the Daily Salad Formula. Starting with a generous base of leafy greens, I layer in cruciferous greens and vegetables, plant-based protein, healthy fats, and flavorful toppings to create a meal that’s both nourishing and satisfying.

Here’s how this week’s bowl comes together:

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What’s Included This Week

• Pear & Beet Garden Bowl (ingredients and how I assemble it)

• Balsamic Tahini Dressing (recipe)

• Prep-ahead tips to make it easy for the week

• Optional serving ideas

Bowl Ingredients

Leafy Lettuce

• Use a mix of tender leafy greens, tower-grown or store-bought, such as romaine, leaf lettuce, butter lettuce, arugula or spring mix.

Cruciferous Greens & Veggies

• Broccoli sprouts

Alliums

• Shallot, very thinly sliced

Plant-Based Protein & Staying Power

• Chickpeas, drained and rinsed

Amp Up the Volume

• Ripe pear, sliced

• Cooked beets, homemade or pre-packaged, chopped or sliced

• Cucumber, chopped

Healthy Fats

• Pecans, chopped

Finishers

• Fresh parsley, chopped

Balsamic Tahini Dressing

This simple dressing combines balsamic vinegar, Dijon mustard, and tahini for a creamy, tangy finish that pairs especially well with the sweet pear and earthy beets.

Ingredients

¼ cup balsamic vinegar

¼ cup Dijon mustard

2 tablespoons tahini

¼ cup water

Pinch of salt, optional

Ground black pepper, optional

Directions

Add everything to a jar, cover tightly, and shake until smooth and creamy.

Add a little more water if needed to reach your preferred consistency.

How I Build the Bowl

1. Start with a generous base of mixed leafy greens and arugula.

2. Add the beets, cucumber, chickpeas, and very thinly sliced shallot.

3. Add the sliced pear and broccoli sprouts.

4. Sprinkle with chopped pecans and fresh parsley.

5. Drizzle generously with the Balsamic Tahini Dressing.

6. Toss and enjoy.

Prep-Ahead Tip

Several components of this bowl can be prepared ahead of time, making it easy to assemble when you’re ready to eat. I like to prepare most of the ingredients in advance and slice the pear just before serving.

• Wash and dry the leafy greens and arugula.

• Cook and cool the beets, or use pre-packaged cooked beets for an easy shortcut.

• Drain and rinse the chickpeas.

• Chop the cucumber.

• Thinly slice the shallot.

• Chop the pecans. Toast them first if you prefer.

• Wash and chop the parsley.

• Prepare the Balsamic Tahini Dressing.

Cooking fresh beets: I prefer cooking fresh beets in the Instant Pot. Add 1 cup of water to the pot, place the whole beets on the trivet, and cook on High Pressure for about 30 minutes for medium to large beets. Let the pressure release naturally before opening. Once the beets are cool enough to handle, the skins should peel away easily.

Stovetop method: Place the whole beets in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30–50 minutes depending on their size. Drain and let them cool until they’re easy to handle, then remove the skins.

Store the prepared ingredients separately in the refrigerator. When you’re ready to eat, slice the pear, build the bowl, add the dressing, and toss.

Want tips for turning these prep-ahead bowls into easy work lunches? See how I pack salads for work and busy weekdays 💚

Notes & Variations

Easy swaps

• Shallot → very thinly sliced red onion

• Pecans → walnuts

• Chickpeas → white beans

• Arugula → thinly sliced kale

Easy add-ins

• Pumpkin seeds for additional crunch

• A squeeze of fresh lemon juice for extra brightness

Serve With (Optional)

This bowl is satisfying on its own, but if you’d like a little something extra alongside it, try a slice of avocado toast or a few whole-grain crackers.

Final Thoughts

I love salads that combine different flavors and textures in the same bowl, and this one has a little bit of everything. The pear brings sweetness, the beets add an earthy flavor, the cucumber and sprouts keep things fresh and crisp, and the pecans add just the right amount of crunch.

With several of the ingredients prepared ahead, it’s an easy bowl to pull together when you’re ready to eat.

If you’re looking for a simple way to make daily salads feel easier, my free Tower-to-Table Recipe Guide includes the Daily Salad Formula I use to build satisfying salads like this one.

Here’s to simple, nourishing meals — one bowl at a time 🌱

Karen