Servings: 4-6 (Makes 8 cups) 1x
Scale
Ingredients
For the Salad:
- 5 ounces mixed greens of choice
- 1 medium ripe Bartlett or D’Anjou pear, thinly sliced or diced
- ¾ cup cooked and cooled wild rice or quinoa (optional)
- ½ cup chopped pecans or walnuts (or a mix)
- ½ cup crumbled gorgonzola or feta cheese
- ⅓ cup thinly sliced red onion
- ⅓ cup dried cranberries
For the Balsamic Vinaigrette:
- ¼ teaspoon fine salt
- ⅓ cup extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch of black pepper
Instructions
- In a salad serving bowl, combine the greens, pear, cooked rice or quinoa (if using), nuts, cheese, red onion, and cranberries.
- For the dressing: To a small bowl or jar, add the oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Using a small handheld immersion blender, blend the ingredients until smooth and creamy. Alternatively, the dressing can be blended in a small food processor or shaken vigorously until emulsified.
- Pour the dressing over the salad ingredients and toss gently to coat. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for 1 day (if dressed) or up to 2 days (if storing salad without the dressing added).
Notes
For a grain-free salad, omit the wild rice or quinoa.
For a dairy-free option, omit the cheese.
For a vegan option, omit the cheese and use maple syrup instead of honey in the dressing.
Substitute a crisp apple for the pear, if desired.
Try different nuts or seeds in place of the pecans or walnuts. Almonds, hazelnuts, and pumpkin seeds are good alternatives.
Swap the gorgonzola with feta, Parmesan, or blue cheese.
Use raisins or dried cherries instead of dried cranberries.
Nutrition Information
- Serving Size: ⅙ of the salad with wild rice or ~ 1⅓ cups
- Calories: 286
- Fat: 20 g
- (Sat Fat: 4 g)
- Sodium: 296 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 12 g)
- Protein: 5 g
- Cholesterol: 7 mg