Welcome to your my new favorite go-to salad. It’s versatile, healthy, and perfectly delicious! (Sorry for the lousy photo, I had to take one quickly before I devoured it!)
I’ll keep this short and sweet. There’s not too much that you can say about a delicious simple salad, other than you should try it, and plan to incorporate it into your weekly rotation starting… NOW. I’ve already prepared it three times this week, making it desirable enough for me to want to post to FCF!
It’s a really well balanced; incorporating juicy pears, roasted salty nuts, sweet dried fruit, tangy blue cheese, and fresh greens. I like to also whip up a quick homemade vinaigrette (recipe below) to dress the salad and give it a bit of a sharp vinegar bite. The salad is versatile enough to swap out the ingredients for what you have on hand. Don’t have fresh pears? Substitute out for apples. Don’t have roasted pumpkin seeds? Substitute for roasted almonds or pecans. Don’t have blue cheese? Feta or any other cheese will work just fine.
This is a great way to stay on track for the New Year. Enjoy
- 1 container (5 oz) fresh salad greens, either baby spinach, arugula, or mixed greens
- 1-2 ripe pears, diced
- ¼ cup roasted and salted pumpkin seeds
- ¼ cup of dried cranberries
- ¼ cup crumbled blue cheese
- Basic Vinaigrette (recipe below)
- In a large bowl, top the greens with the pears, pumpkin seeds, cranberries, and blue cheese. Adjust proportions or ingredients to taste and/or preference. Toss sparingly with vinaigrette and season to taste with ground pepper. Serve with remaining dressing on the side.
- ¼ cup vinegar (either red or white wine)
- 1 tbsp Dijon mustard
- 1 tsp sugar
- Salt and black pepper, to taste
- ½ cup extra-virgin olive oil
- Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened and emulsified.
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