This delicious pear cranberry salad works well as a side or on its own. Especially good in fall and winter when fresh summer salad fare is harder to come by.
Ingredients
- 0.75 cups olive oil
- 0.25 cups balsamic vinegar
- 1 tablespoon dark brown sugar
- 2.5 teaspoons minced garlic
- 0.5 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 6 cups mixed baby greens
- 3 pears , thinly sliced
- 1 cup dried cranberries
- 1 cup toasted pecans
- 0.75 cups cubed Havarti cheese
- 0.5 cups toasted sliced almonds
Instructions
-
1
Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a medium bowl.
-
2
Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Broccoli-Cheese Dip with Potato Dippers
This go-to game day classic uses Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners to create delicious roasted potato dippers and creamy broccoli-cheese dip.
Banana Fritters
These great little banana fritters are a breakfast favorite.
Eggs Benedict with Salmon
Smoked salmon and rye bread add a new twist to the traditional eggs Benedict in this smoked salmon Benedict. The sauce can be set aside at room temperture for up to an hour. When ready to serve, reheat gently in a double boiler.