Most people, when they think of salad, they think of Summer meals. But the colder months are perfect for a salad like this one. It uses a few fruits that are more readily abundant (and less costly!) in the colder fall & winter months.
This recipe appealed to Eric in particular due to the pear in the ingredient list. He is a big fan of that fruit. I also liked the color scheme for this time of year. It is very festive! Cranberries, candied walnuts, and pomegranates are all popular components of foods prepared at this time of year.
Not that this recipe takes long to make, but it is possible to buy candied walnuts and even candied walnut and berry mixes in grocery stores and online. I usually choose to make things like that myself if I have all the necessary ingredients on hand rather than making a run to the grocery store. But that’s just me. I’ll do anything to avoid running errands (even quick ones!) in the cold weather if I can! Either way, the candied nuts add wonderful flavor & crunch to this seasonal salad!
Mixed Baby Greens & Pear Salad with Orange Vinaigrette
Baby Mixed Greens & Pear Salad with Orange Vinaigrette (adapted from natashaskitchen.com and geniuskitchen.com) Time Required: 15 minutes, Serves 4
Ingredients:
- 1/2 cup walnut halves or pieces
- 2 tablespoons sugar
- 1 1/2 teaspoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 2 tablespoons honey
- salt and pepper (to taste)
- 6 cups baby mixed greens
- 1 pear (cored and thinly sliced)
- 1⁄3 cup dried cranberries or fresh pomegranate seeds
- 1⁄3 cup feta cheese
Directions:
Candy the walnuts: Heat a medium non-stick skillet over medium heat. Add the walnuts, sugar, and butter to the pan and stir the mixture together until the butter and sugar are melted and the nuts are coated, about 5 minutes.
Add the walnuts, sugar, & butter to the pan.
It will only take about 5 minutes to be ready!
Quickly transfer the nuts to some parchment paper, separating the pieces, and allow them to cool.
Spread the nuts out on parchment paper quickly to cool.
In a small bowl combine the olive oil, red wine vinegar, orange juice, honey, and salt and pepper to taste. Whisk the dressing ingredients together until they are well blended.
Put the vinaigrette together.
Divide the greens among 4 plates or bowls. Top each salad with pear slices, cranberries or pomegranate seeds, and some candied walnuts. Drizzle the salads with the dressing.
Add the greens, cranberries & walnuts to the bowls then add some vinaigrette.
Add the feta to the bowls and serve.
Top the salads with the feta cheese & serve.
Festive, fruity & fun! ~Linda
Baby Mixed Greens & Pear Salad with Orange Vinaigrette (adapted from natashaskitchen.com and geniuskitchen.com) Time Required: 15 minutes, Serves 4
Ingredients:
- 1/2 cup walnut halves or pieces
- 2 tablespoons sugar
- 1 1/2 teaspoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 2 tablespoons honey
- salt and pepper (to taste)
- 6 cups baby mixed greens
- 1 pear (cored and thinly sliced)
- 1⁄3 cup dried cranberries or pomegranate seeds
- 1⁄3 cup feta cheese
Directions:
Candy the walnuts: Heat a medium non-stick skillet over medium heat. Add the walnuts, sugar, and butter to the pan and stir the mixture together until the butter and sugar are melted and the nuts are coated, about 5 minutes. Quickly transfer the nuts to some parchment paper, separating the pieces, and allow them to cool.
In a small bowl combine the olive oil, red wine vinegar, orange juice, honey, and salt and pepper to taste. Whisk the dressing ingredients together until they are well blended.
Divide the greens among 4 plates or bowls. Top each salad with pear slices, cranberries or pomegranate seeds, and some candied walnuts, then drizzle the salads with the dressing. Add the feta to the bowls and serve.