Walnut Pear Mix (Printable Version)
# What You'll Need:
→ Salad
01 -
½ cup unsalted pecans or walnuts
02 -
1 large juicy Bartlett or Anjou pear, sliced thin after removing core
03 -
5 ounces fresh spring mix or your favorite greens
04 -
½ cup feta cheese broken into crumbles, roughly 2 ounces
05 -
⅓ cup sweet dried cranberries
→ Dressing
06 -
1 small diced shallot
07 -
3 tablespoons good quality olive oil
08 -
1 tablespoon tangy apple cider vinegar
09 -
1 tablespoon natural maple syrup
10 -
1 teaspoon smooth Dijon mustard
11 -
¾ teaspoon kosher salt
12 -
⅛ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Warm your oven to 350ºF. Arrange nuts in one layer on a clean baking sheet without greasing it. Pop them in for 8 to 10 minutes until they're fragrant and crunchy. Transfer them right away to a cutting board and let them cool down. Give them a rough chop.
02 -
Grab a medium bowl and combine all your dressing stuff: diced shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper. Whisk it all together - it'll end up pretty thick.
03 -
Take a big serving bowl and drop in your greens. Add half of your pear slices, half the feta crumbles, half the cranberries, and half the chopped nuts. Pour some dressing over everything - just enough to make it moist. Toss it around so everything gets coated. If it looks too dry, add tiny bits more dressing and toss again until it's just right but not soaking wet.
04 -
Scatter the other half of your pears, feta, cranberries, and nuts on top. Give it one gentle toss. Try a bite and add more salt if you want. Serve it right away with extra dressing on the side for folks who want more.
# Additional Tips:
01 -
You can keep any leftover salad in the fridge for up to 2 days in a sealed container. Make sure to store the dressing separately and mix it in just before you eat.