Description

A fresh, colourful salad combining crisp pears, sweet-tart dried cranberries, toasted walnuts, and creamy blue cheese over tender mixed greens, finished with a simple honey balsamic glaze.

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

1/2 cup (60 g) walnuts, toasted and roughly chopped

3/4 cup (100 g) crumbled blue cheese

2 tbsp fresh parsley, chopped

For the Honey Balsamic Glaze

3 tbsp balsamic vinegar

1 1/2 tbsp honey

1 tbsp olive oil

1 tsp Dijon mustard

1/2 tsp fresh lemon juice

Pinch of salt

1/4 tsp black pepper

For Garnishing

1 tbsp extra toasted walnuts

1 tbsp dried cranberries

1 tsp fresh thyme leaves

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Instructions

1. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.

2. Add the balsamic vinegar, honey, olive oil, Dijon mustard, lemon juice, salt, and black pepper to a small bowl or jar. Whisk thoroughly until smooth and well combined.

3. Wash and thinly slice the pears. Gently toss the pear slices with a small splash of fresh lemon juice to help slow browning.

4. Place the mixed greens or baby spinach in a large serving bowl or platter. Add the sliced pears, dried cranberries, toasted walnuts, and crumbled blue cheese.

5. Sprinkle the chopped fresh parsley and thyme leaves evenly over the salad.

6. Drizzle the honey balsamic glaze over the salad just before serving, using enough to lightly coat the ingredients without overwhelming the greens.

7. Gently toss the salad until the glaze is distributed throughout, taking care not to break up the blue cheese or crush the pear slices.

8. Finish with extra toasted walnuts and dried cranberries, then add a final sprinkle of fresh thyme.

9. Serve immediately while the greens are crisp, the pears are fresh, and the walnuts still have their toasted crunch.

Notes

Choose ripe but firm pears so they hold their shape when sliced. Toast the walnuts for a few minutes in a dry skillet to bring out their flavour and crunch. Dress the salad just before serving to keep the greens fresh and crisp. Start with a small amount of glaze and add more if needed to avoid overdressing. Use fresh lemon juice on the pear slices to help slow browning. Keep the blue cheese in larger crumbles for attractive creamy bites throughout. Goat cheese, feta, or Gorgonzola can be used instead of blue cheese. Toasted pecans are an excellent substitute for walnuts. Prepare the walnuts, glaze, and other ingredients ahead of time, but keep the greens, pears, and glaze separate until ready to serve. For a more substantial meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. Serve alongside roasted chicken, turkey, pork, grilled vegetables, or crusty bread.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American