Pear Walnut Combo (Print)
Juicy pears, crunchy walnuts, and creamy feta over fresh spring greens drizzled with sweet-tangy maple-dijon dressing – great for any meal.
# Ingredients:
→ Salad
01 -
⅓ cup dried cranberries
02 -
½ cup crumbled feta cheese, about 2 ounces
03 -
5 ounces of spring mix or any greens you like
04 -
1 large Bartlett or Anjou pear, cored and cut into thin slices
05 -
½ cup pecans or walnuts, raw
→ Dressing
06 -
3 tablespoons olive oil, extra virgin
07 -
1 teaspoon Dijon mustard
08 -
¾ teaspoon kosher salt
09 -
⅛ teaspoon black pepper, ground
10 -
1 tablespoon pure maple syrup
11 -
1 tablespoon apple cider vinegar
12 -
1 small shallot, finely chopped
# Steps:
01 -
Turn your oven to 350ºF. Scatter the nuts onto an ungreased baking sheet, keeping them in one layer. Roast for 8-10 minutes until they're crunchy and smell toasted. Shift them to a cutting board to cool, then chop roughly.
02 -
Grab a medium bowl and whisk together the dressing: olive oil, shallot, vinegar, maple syrup, mustard, salt, and pepper. It'll turn creamy and thick.
03 -
Use a big serving bowl and layer in the greens. Toss in half of the nuts, cranberries, feta, and sliced pears. Drizzle on just enough dressing to coat lightly, then toss gently. Add more dressing in small amounts, giving it a toss each time, until the leaves are evenly coated but not too wet.
04 -
Scatter the remaining nuts, pears, feta, and cranberries over the top. Give it a gentle toss again. Take a taste and add more salt if you'd like. Serve it up right away with the rest of the dressing on the side.
# Additional Notes:
01 -
Keep leftovers in the fridge for up to 2 days in a tightly sealed container. Keep the dressing separate and mix it into the salad just before eating.