Autumn Harvest Salad
This salad is a perfect balance of flavors and textures.
The crispness of the red leaf lettuce and spinach contrasts with the tender, juicy sweetness of Bosc pears and the tang of dried cranberries.
Toasted Better Halves Pecans add a rich, nutty crunch that complements the creamy, bold flavor of bleu cheese.
The homemade dressing ties it all together, offering a sweet, tangy finish with hints of paprika and mustard that bring warmth and depth to every bite.
This salad captures the seasonal flavors and the essence of a Thanksgiving dish, but can be served any time of the year.
You can also substitute an apple for the pears.
Ingredients:
Salad
- 6 cups Lettuce (½ Red Leaf ½ Spinach) or any good mix
- ½ Red Onion sliced thinly
- 1.5 Bosc Pears cut in cubes
- ¼ cup Dried Cranberries
- ½ cup Better Halves Roasted Pecans
- 4 oz. Gorgonzola Cheese (or blue cheese)
Dressing
- 6 tbsp Sugar
- 1 ½ tsp Salt
- 1 ½ tsp Paprika
- 1 tsp Dry Mustard
- ½ cup Apple Cider Vinegar
- 2/3 Cup Olive Oil
Directions:
- Assemble Salad.
- Add all dressing ingredients in a jar and shake.
- Pour dressing over salad and toss.
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