Pear and Toasted Walnut Salad with Cranberry Vinaigrette
This salad has ﬂavors that speak eloquently of autumn —pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas menus, as well. Double the recipe for a larger crowd. Contributed by Jill Nussinow, MS, RD, adapted from The Veggie Queen™: Vegetables Get the Royal Treatment.*
- ¼ cup water
- ¼ cup orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ cup dried cranberries
- 2 teaspoons olive oil
- 3 tablespoons walnut halves or pieces, toasted
- 2 large ripe pears, each cut into 8 to 12 slices
- 4 to 6 cups mixed baby greens (preferably including radicchio, arugula, and/or cress), rinsed and dried
- Freshly ground pepper to taste
- Combine the water, orange juice, balsamic vinegar, mustard, half the cranberries, and the olive oil in a food processor. Process until smooth.
- Place the greens in a mixing bowl. Pour half the dressing over the greens and toss. Arrange pears over greens and sprinkle walnuts and cranberries over pears.
- Top with freshly ground pepper. Add remaining dressing if you like, or pass it around. Serve right away.
- Here are more recipes for fruity compositions.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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