Ingredients
Scale
- 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
- 2 ripe pears, cored and sliced
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled blue cheese or goat cheese
- 1/4 red onion, thinly sliced
- 1/4 cup dried cranberries or pomegranate seeds (optional)
- 1/4 cup balsamic vinaigrette (store-bought or homemade)
For Homemade Balsamic Vinaigrette (Optional):
- 1/4 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Ingredients:
- Wash and dry the salad greens. Slice the pears and remove the core. Roughly chop the walnuts. Thinly slice the red onion.
- Toast the Walnuts:
- In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and lightly browned. Stir frequently to prevent burning. Remove from heat and let cool.
- Make the Vinaigrette (if using homemade):
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the mixed salad greens, sliced pears, toasted walnuts, crumbled cheese, and red onion.
- Dress the Salad:
- Drizzle the balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Add Optional Toppings:
- If desired, sprinkle dried cranberries or pomegranate seeds on top for an extra burst of flavor and color.
- Serve:
- Divide the salad among serving plates or bowls. Serve immediately to enjoy the freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 24g
- Protein: 6g