This Fresh Fall Salad is like a cozy hug on a plate! With crunchy greens, juicy pears, and a tangy cranberry vinaigrette, it’s perfect for autumn gatherings.
Add some nuts for extra crunch, and I promise you’ll want to munch on this all day long. Who knew salad could be such a show-off? 😄
I love how quick it is to whip up! Just toss everything together, and you’ve got a beautiful and tasty dish that everyone will enjoy. Perfect for a light lunch or dinner side!
Key Ingredients & Substitutions
Salad Greens: I love using a mix like spinach, arugula, or baby kale for added texture and flavor. If you prefer, you can swap in romaine or even use packaged mixed greens for convenience!
Pears: Bosc or Bartlett pears are great for salads as they are juicy and sweet. If you can’t find these, other varieties like Anjou can work, or you might try apples for a different twist.
Pecans: Toasted pecans add a nice crunch. Walnuts or almonds can be good substitutes if you’re looking for options.
Cheese: I usually opt for goat cheese for its creaminess, but feta works well too! If you want a non-dairy option, there are many plant-based cheese alternatives available nowadays.
Cranberries: Fresh cranberries can be tart, balancing the sweetness of the salad. If you can’t find them, it’s okay to use dried cranberries instead but adjust your sweetness in the vinaigrette.
How Do You Make the Perfect Vinaigrette?
The cranberry vinaigrette is where the magic happens, bringing everything together. It’s straightforward, but a few tips can help you nail it!
- In a small saucepan, mix cranberries, apple cider vinegar, and honey or maple syrup. Cook on medium until the cranberries soften and thicken, about 5-7 minutes. Don’t rush this step!
- Transfer to a blender or use an immersion blender. Blend until smooth, adding olive oil and Dijon mustard while blending. This emulsifies the vinaigrette!
- Don’t hesitate to taste and adjust ingredients. If it’s too tangy, add a bit more honey, or if it’s too sweet, a splash more vinegar can help.
Making your vinaigrette is simple and elevates your salad! Once you try it, store any extra in the fridge for a quick dressing next time.
Fresh Fall Salad with Cranberry Vinaigrette and Pears
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as spinach, arugula, and baby kale)
- 1 pear, thinly sliced (Bosc or Bartlett work well)
- 1/3 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese or feta cheese
- 1/2 cup fresh cranberries (optional garnish)
For the Cranberry Vinaigrette:
- 1/2 cup fresh or thawed frozen cranberries
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes of prep time and is ready to serve right away—no chilling required! Gather your ingredients and let’s get started!
Step-by-Step Instructions:
1. Prepare the Vinaigrette:
In a small saucepan over medium heat, combine the cranberries, apple cider vinegar, and honey (or maple syrup). Cook until the cranberries break down and the mixture thickens slightly, which should take about 5-7 minutes. Once done, remove from heat and let it cool slightly.
2. Blend the Vinaigrette:
Transfer the cranberry mixture into a blender, or alternatively, use an immersion blender. Add the olive oil, Dijon mustard, salt, and pepper. Blend until smooth and well emulsified. Remember to taste and adjust the seasoning if needed—feel free to add a little more honey for sweetness or vinegar for tang!
3. Toast the Pecans:
Next, take a dry skillet and set it over medium heat. Toss in the pecans and stir them often. Toast until they become fragrant and lightly browned, which should take about 3-5 minutes. Once toasted, remove from heat and allow them to cool.
4. Assemble the Salad:
Grab a large plate or bowl and arrange the mixed greens as your base. Top it with the sliced pear, toasted pecans, dried cranberries, and sprinkle crumbled goat cheese over everything. It’s looking fantastic already!
5. Add the Vinaigrette:
Just before serving, drizzle the vibrant cranberry vinaigrette over the assembled salad. If you want to make it extra special, scatter some fresh cranberries on top.
6. Serve and Enjoy!
Toss the salad gently if you like to mix everything together, and enjoy immediately for the best flavor and crunch. This salad is sure to impress with its vibrant colors and delicious combination of flavors!
Enjoy the delightful taste of fall in every bite!
Can I Make the Vinaigrette in Advance?
Absolutely! You can prepare the cranberry vinaigrette up to 3 days ahead. Just store it in an airtight container in the fridge, and give it a good shake or blend before using to re-emulsify.
Can I Substitute Fresh Cranberries?
If fresh cranberries aren’t available, you can use thawed frozen cranberries or even dried cranberries. Just keep in mind that dried cranberries are sweeter, so you might want to adjust the honey in the vinaigrette accordingly!
How Should I Store Leftover Salad?
If you have any leftovers, it’s best to store the salad and vinaigrette separately. Keep the salad in an airtight container in the fridge for up to a day for the best freshness. The vinaigrette can last up to a week in the fridge!
Can I Add Other Ingredients to this Salad?
Definitely! Feel free to add extras like grilled chicken for protein, avocado for creaminess, or even pomegranate seeds for a pop of flavor. Customize it to your taste!