Pear Pecan Salad with Cranberry Vinaigrette
An autumn salad that pairs well with soup
Ingredients
Cranberry Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh cranberries
- 1 Tablespoon orange zest
- 2 Tablespoons orange juice freshly squeezed
- 1 Tablespoon honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
Salad
- 2-3 pears peeled and sliced thinly
- 3-4 cups robust salad greens, spinach, kale, mustard, chard
- 3/4 cup craisins
- 3/4 cup pecans toasted then rough chopped
- 1/2 cup blue cheese crumbles
Instructions
Vinaigrette
- In a large mason jar add all your ingredients, including the whole cranberries, and blend until emulsified with an immersion (stick) blender.
- If you do not have a stick blender you can use a standard blender, food processor.
Salad
- place the greens in a large bowl. Add the sliced pears, craisins, toasted nuts and blue cheese. Dress with the vinaigrette and to see until well combined.
- Serve with a garnish of sliced pears and blue cheese.
Notes
This salad is a hearty autumn dish, so choose greens that are more robust than baby lettuce... greens with more texture. Spinach and kale are perfect.