Description
A refreshing and nutritious winter salad featuring a vibrant mix of greens, sweet ripe pears, toasted pecans, tart dried cranberries, and sharp red onion, all brought together with a tangy balsamic vinaigrette. Perfect for a light lunch or as a side dish to complement hearty winter meals.
Ingredients
Scale
Salad Ingredients
- 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
- Prepare the greens: Wash and dry the mixed greens thoroughly to ensure they are crisp and free from excess moisture.
- Slice the pears: Thinly slice the ripe pears carefully and set them aside, ready to be added to the salad.
- Toast the pecans: Heat a dry skillet over medium heat and toast the pecans for about 5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
- Combine salad ingredients: In a large bowl, mix together the prepared mixed greens, sliced pears, toasted pecans, dried cranberries, and thinly sliced red onion.
- Add dressing and toss: Just before serving, drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly without bruising the greens.
Notes
- To speed up the pecan toasting process, watch carefully to avoid burning as nuts can char quickly.
- Use ripe but firm pears to prevent them from becoming mushy in the salad.
- This salad is best served immediately to maintain the freshness of greens and crispness of pears.
- For a vegan version, ensure the balsamic vinaigrette does not contain honey or other animal-derived ingredients.
- Toast the nuts in advance and store in an airtight container if making ahead to save time.
