Thanksgiving Green Salad (Pear Pecan Green Salad with Maple Balsamic Dressing)
A green salad that is both delicious and beautiful--perfect for a fall lunch or a holiday meal.
Servings 6 people (or more)
Ingredients
- 8 cups spring mix
- 2 ripe pears, thinly sliced (I've used red or Bartlett), or apples
- 1/3 cup pecans or walnuts (halves or chopped)
- 1/2 TBSP maple syrup or honey
- 1/3 cup dried cranberries
- seeds from 1 pomegranate
Maple Balsamic Dressing
- 1/4 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp brown spicy mustard or Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Put nuts into a small skillet on the stove on medium heat. Toast for a minute or two, until fragrant but not burned. With the skillet hot, drizzle some maple syrup on top (about a half tablespoon but I don't measure), and stir while it sizzles. Remove from heat and let cool completely. You've made glazed nuts that are delicious on their own and in salads!
- In a glass measuring up, combine dressing ingredients and whisk together.
- Toss greens with dressing, then top with pears, glazed nuts, and cranberries. Pomegranate seeds are also beautiful and festive!
- This salad is very adaptable. If you don't have ripe pears, use apples. Use any nuts and seeds. Use other dried fruit or leave cranberries out if you prefer. Add sliced red onion, vegan feta, plant-based "bacon," roasted butternut squash or sweet potatoes. Many possibilities, hoever, I always make this the very simple way in 5 minutes (that's what makes it wonderful to me!).
Notes
Make sure to buy pears a few days in advance so they can ripen, as most grocery stores sell them green.
