If you’re looking for a salad that’s as elegant as it is delicious, this Pear and Blue Cheese Salad with Candied Walnuts and Cranberries is the perfect choice. Combining sweet, juicy pears with tangy blue cheese, crunchy walnuts, and tart cranberries, this salad is a beautiful balance of flavors and textures. Tossed with fresh greens and drizzled with a homemade balsamic vinaigrette, it’s a simple yet sophisticated dish that works wonderfully as a light meal, appetizer, or side for a special dinner. Whether you’re entertaining guests or just treating yourself, this vibrant salad is sure to impress.
Ingredients:
For the Salad:
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 2 ripe pears, thinly sliced
- ½ cup crumbled blue cheese
- ⅓ cup dried cranberries
- ½ cup walnuts (candied or toasted)
For the Candied Walnuts:
- ½ cup walnuts
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 pinch salt
For the Balsamic Vinaigrette:
- 3 tablespoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Prepare the Candied Walnuts:
- In a small pan over medium heat, melt the butter and add the walnuts.
- Sprinkle the brown sugar and a pinch of salt over the walnuts, stirring continuously until they are coated and slightly caramelized (about 2-3 minutes).
- Transfer to a plate lined with parchment paper and let them cool.
- Make the Dressing:
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
- Set aside until ready to serve.
- Assemble the Salad:
- In a large salad bowl, add the mixed greens as the base.
- Arrange the sliced pears, blue cheese crumbles, dried cranberries, and cooled candied walnuts evenly over the greens.
- Dress and Serve:
- Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine.
- Serve immediately and enjoy!
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