SALAD
Autumn Pear & Pecan Salad
Sweet pear, tart cranberries and creamy goat cheese sit over crisp greens with toasted pecans for crunch. Add the ready-made vinaigrette at the table so the leaves stay fresh.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 557 kcal
- Protein
- 12.0 g
- Fat
- 36.0 g
- Carbs
- 56.0 g
Estimated values per serving.
Ingredient Visual Board
View Ingredients Image
The visual board and instructions describe the original recipe for 2 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Set a dry skillet over medium-low heat. Add the pecans and toast for 3–5 minutes, stirring often, until fragrant. Tip them onto a plate to cool.
Pat the mixed greens dry if they are damp, then place them in a wide serving bowl. Cut the red onion into thin slices and crumble the goat cheese if needed.
Core the pears and slice them just before serving. Fan the slices over the greens so each serving gets some pear.
Scatter the red onion and dried cranberries over the salad, then add the cooled pecans and goat cheese.
Season with salt and black pepper. Spoon about half the vinaigrette over the salad.
Toss the leaves and fruit; add more vinaigrette a tablespoon at a time until the greens have a thin coating.
Serve at once, with any remaining vinaigrette alongside the bowl.
GOOD TO KNOW
Kitchen Notes
- Toast the pecans in a dry pan and let them cool before adding them; warm nuts can wilt nearby greens.
- Slice the pears close to serving time and dress the greens at the last moment.
- Pat washed greens dry so the vinaigrette can cling instead of pooling in the bowl.
Storage & reheating
Storage: Refrigerate the undressed greens, cheese, onion, cranberries and pecans in separate covered containers for up to 2 days. Slice the pears and assemble before serving.
Reheating: Serve cold or at room temperature. Do not reheat the assembled salad; the greens will wilt.
FROM SUE · PRINTABLE RECIPE
Autumn Pear & Pecan Salad
Sweet pear, tart cranberries and creamy goat cheese sit over crisp greens with toasted pecans for crunch. Add the ready-made vinaigrette at the table so the leaves stay fresh.
Prep: 10 minutes · Cook: 5 minutes · Total: 15 minutes · Serves: 2
Ingredients
- about 120 g Mixed greens
- 2 Ripe pears, cored and sliced
- 55 g Pecans
- 85 g Goat cheese, crumbled
- ¼ small onion Red onion, cut into thin slices
- 45 g Dried cranberries
- 60 ml Ready-made vinaigrette
- to taste Salt and black pepper
Instructions
- Set a dry skillet over medium-low heat. Add the pecans and toast for 3–5 minutes, stirring often, until fragrant. Tip them onto a plate to cool.
- Pat the mixed greens dry if they are damp, then place them in a wide serving bowl. Cut the red onion into thin slices and crumble the goat cheese if needed.
- Core the pears and slice them just before serving. Fan the slices over the greens so each serving gets some pear.
- Scatter the red onion and dried cranberries over the salad, then add the cooled pecans and goat cheese.
- Season with salt and black pepper. Spoon about half the vinaigrette over the salad.
- Toss the leaves and fruit; add more vinaigrette a tablespoon at a time until the greens have a thin coating.
- Serve at once, with any remaining vinaigrette alongside the bowl.
Kitchen notes
- Toast the pecans in a dry pan and let them cool before adding them; warm nuts can wilt nearby greens.
- Slice the pears close to serving time and dress the greens at the last moment.
- Pat washed greens dry so the vinaigrette can cling instead of pooling in the bowl.