Ingredients
Equipment
Method
- Wash, core, and slice the pears. To prevent browning, toss them gently with a little lemon juice.
- Spread pecan halves on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly toasted. Watch closely to prevent burning. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant. Let cool slightly.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. If you prefer a sweeter vinaigrette, add a little more honey or maple syrup.
- In a large bowl, combine mixed greens or spinach, sliced pears, toasted pecans, crumbled blue cheese, dried cranberries, and red onion (if using).
- Just before serving, drizzle the vinaigrette over the salad. Toss gently to coat all ingredients evenly. Be careful not to overdress the salad, as it can become soggy.
- Serve immediately, optionally garnished with a few extra pecan halves or a sprinkle of blue cheese.
Nutrition
Calories: 320kcalCarbohydrates: 20gProtein: 6gFat: 25gSaturated Fat: 6gCholesterol: 20mgSodium: 280mgPotassium: 350mgFiber: 5gSugar: 14gVitamin A: 1500IUVitamin C: 8mgCalcium: 120mgIron: 1.5mg
Notes
Toast pecans to enhance flavor and crunch. Chill pears before assembling for a refreshing salad. Make vinaigrette and toast pecans ahead to save time. For vegan variation, omit blue cheese and use vegan vinaigrette with maple syrup. Check balsamic vinegar labels to ensure gluten-free for gluten-sensitive diets.
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