Pear, Gorgonzola & Cranberry Salad
This beautiful salad goes well with any holiday meal with the sweet taste of cranberries and the bold taste of Gorgonzola cheese.
Cook Time:25 min
- 1 bag salad mix of choice (Spinach or mixed greens work great)
- 1 ripe pear, sliced lengthwise
- ¼ cup dried cranberries
- ½ roasted walnuts
- ¼ cup Gorgonzola cheese (or goat cheese if preferred)
Preheat oven to 350˚ F and add raw walnuts to a bare or parchment-lined baking sheet.
Once oven is preheated, toast walnuts for 7 –10 minutes. Check often so they don’t burn.
Next, prepare dressing by whisking all ingredients together until well combined. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance or olive oil for creaminess. Set aside.
To serve, add greens, half of the sliced pear, dried cranberries and half of the roasted walnuts to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
Plate and garnish with remaining pears, walnuts and gorgonzola cheese and serve with remaining dressing. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store walnuts well sealed at room temperature.
Nutrition Information: Serving size = 1/5 of salad Calories: 341 Fat: 27g Saturated Fat: 5g Carbohydrates: 19g Sugars: 10g Sodium: 350mg Fiber: 4g Protein: 5g
Recipe adapted from www.minimalistbaker.com