Description
A fresh and colourful seasonal salad combining crisp pears, sweet-tart dried cranberries, creamy feta, crunchy candied walnuts, and a glossy maple balsamic glaze. It’s simple enough for lunch and elegant enough for holiday meals and dinner parties.
Ingredients
For the Salad
5 cups (150 g) mixed greens or baby spinach
2 ripe but firm pears, thinly sliced
1/2 cup (60 g) dried cranberries
3/4 cup (110 g) crumbled feta cheese
1/4 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp maple syrup
1 tbsp brown sugar
1/4 tsp cinnamon
Pinch of salt
For the Maple Balsamic Glaze
3 tbsp balsamic vinegar
1 1/2 tbsp pure maple syrup
1 tsp Dijon mustard
1 tbsp olive oil
Pinch of salt
1/4 tsp black pepper
Instructions
1. Place the chopped walnuts in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and salt.
2. Stir continuously for 3–4 minutes, until the walnuts are fragrant, glossy, and evenly coated. Be careful not to let the sugar mixture burn.
3. Transfer the walnuts to a sheet of parchment paper and spread them into a single layer. Let them cool completely so the coating becomes crisp.
4. Add the balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and black pepper to a small saucepan.
5. Warm over medium-low heat for 3–5 minutes, stirring occasionally, until the mixture is slightly thickened and glossy. Remove from the heat and let it cool slightly.
6. Wash and thinly slice the pears. Toss them gently with a small splash of lemon juice to help slow browning and keep the slices looking fresh.
7. Place the mixed greens or baby spinach in a large serving bowl or platter. Add the sliced pears, dried cranberries, thinly sliced red onion, and crumbled feta.
8. Once the candied walnuts have cooled completely, break them into smaller pieces. Scatter them generously over the salad.
9. Drizzle the maple balsamic glaze evenly over the salad just before serving. Start with a smaller amount and add more according to your preference.
10. Finish with fresh chopped parsley, a few extra dried cranberries, and additional crumbled feta if desired.
11. Gently toss the salad just before serving, or leave it layered so the colourful toppings remain visible and the candied walnuts stay crisp.
Notes
Choose ripe but firm pears so they hold their shape when thinly sliced. Keep the heat moderate and stir the walnuts continuously so the maple and sugar coating does not burn. Allow the candied walnuts to cool completely because the coating becomes crisp as it cools. Add the maple balsamic glaze just before serving to keep the greens fresh and the walnuts crunchy. Use fresh mixed greens or baby spinach for the best texture. Slice the pears shortly before serving to maintain their fresh appearance and crisp texture. Prepare the candied walnuts, glaze, and salad ingredients separately if making the salad ahead of time, then assemble shortly before serving. Pecans can be substituted for the walnuts and candied using the same maple and brown sugar mixture. Goat cheese can be substituted for feta for a softer, tangier flavour. Lightly toss sliced pears with a small amount of fresh lemon juice to help slow browning. For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. The salad pairs well with roasted chicken, turkey, pork, salmon, grilled vegetables, warm soup, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American