Description
A refreshing winter salad featuring a delightful combination of mixed greens, juicy pears, toasted pecans, dried cranberries, and red onions, all tossed in a tangy balsamic vinaigrette. Perfect for a light, nutritious meal or a festive side dish.
Ingredients
Scale
Salad
- 4 cups mixed greens (spinach, arugula, kale)
- 2 ripe pears, thinly sliced
- 1 cup toasted pecans
- 1/4 cup dried cranberries
- 1/4 red onion, thinly sliced
Dressing
- 1/3 cup balsamic vinaigrette
Instructions
- Wash Greens: Wash and dry the mixed greens thoroughly using a salad spinner or clean kitchen towel to ensure no excess water remains, which helps the dressing adhere better.
- Slice Pears: Thinly slice the ripe pears and set them aside carefully to maintain their shape and freshness for the salad assembly.
- Toast Pecans: Heat a dry skillet over medium heat and toast the pecans for about 5 minutes, stirring occasionally until they become fragrant and slightly browned. Remove from heat and let cool.
- Combine Ingredients: In a large salad bowl, mix the prepared mixed greens, sliced pears, toasted pecans, dried cranberries, and thinly sliced red onion to evenly distribute the ingredients.
- Add Dressing and Toss: Just before serving, drizzle the balsamic vinaigrette over the salad. Gently toss to coat all ingredients with the dressing without bruising the delicate leaves and fruit.
Notes
- Use ripe but firm pears to avoid them becoming mushy in the salad.
- To enhance the flavor, you can substitute balsamic vinaigrette with a maple mustard dressing.
- For a vegan version, ensure the balsamic vinaigrette contains no honey or animal-derived ingredients.
- Toast pecans carefully to avoid burning, as it can cause bitterness.
- This salad is best served fresh to prevent the greens from wilting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
