This salad recipe 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.*
Pear and Toasted Walnut Salad with Cranberry Vinaigrette
- 1/4 cup water
- 1/4 cup orange juice
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup dried cranberries
- 2 tsp olive oil
- 3 tbsp 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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