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
Baked Meaty Beans
I made these baked meaty beans for my nephew's barbecue cookout. I received praise from everyone, even my mother. She always claims that I add too much to my cooking. I showed her.
Slow Cooker Beef Neck Bones and Gravy
Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.
Chef John's Barbecue Chicken
When it comes to grilled barbecue chicken, everyone wants a nice thick barbecue glaze attached to the skin, and the only way to do it is to brush it on as it cooks. But because barbecue sauce has such a high sugar content, it only takes a minute for it to go from brick red to solid black — so you have to be careful! To ensure a sticky, sweet glaze that's not burnt, I sear the skin quickly, then cook it skin-side up on a covered grill, brushing on the glaze while it cooks. Because the glaze never touches the grilling surface, it doesn't burn.