Walnut Pear Combo (Printable Version)
Pear mix with cranberries, walnuts, feta and cider dressing.
# What You'll Need:
→ Salad
01 -
½ cup unroasted pecans or walnuts
02 -
1 large juicy Bartlett or Anjou pear, cut into thin slices
03 -
5 ounces spring mix or your favorite greens
04 -
½ cup broken feta cheese, roughly 2 ounces
05 -
⅓ cup dried cranberries
→ Dressing
06 -
1 small chopped shallot
07 -
3 tablespoons good olive oil
08 -
1 tablespoon apple cider vinegar
09 -
1 tablespoon real maple syrup
10 -
1 teaspoon Dijon mustard
11 -
¾ teaspoon kosher salt
12 -
⅛ teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 -
Heat your oven to 350ºF. Place nuts in one layer on a plain baking sheet. Cook for 8 to 10 minutes until they smell nice and turn crunchy. Move them right away to a board and let them cool down. Chop them roughly.
02 -
Grab a medium bowl and stir together all dressing stuff: chopped shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper. It'll come out pretty thick.
03 -
Take a big bowl for serving and add your greens with half of the pear slices, feta bits, cranberries, and chopped nuts. Pour just enough dressing to make everything slightly wet and toss it all around. If it looks too dry, add tiny bits more dressing and toss again until it's just right but not soaked.
04 -
Scatter the other half of your pears, feta, cranberries, and nuts on top. Give it one more gentle toss. Try a bite and add more salt if needed. Serve right away and put the leftover dressing on the side.
# Additional Notes:
01 -
You can keep any extra salad in a sealed container in your fridge for up to 2 days. Don't mix in dressing until you're ready to eat it.