Description
Wild autumn flavors dance through this tangy seasonal salad, blending crisp greens with roasted harvest vegetables and a zesty vinaigrette. Hearty ingredients come together in a delightful symphony that beckons you to savor each refreshing bite.
Ingredients
Scale
Autumn Salad Ingredients:
Primary Ingredients:
- 10 ounces (283 grams) mixed greens
- 3 pears, chopped
- 2 cups (240 grams) pecan halves
- 1 cup (140 grams) dried cranberries
- ½ cup (60 grams) blue cheese, crumbled
Vinaigrette Components:
- 6 tablespoons (90 milliliters) white wine vinegar
- 2 tablespoons (30 milliliters) Dijon mustard
- ½ cup (120 milliliters) olive oil
Seasoning:
- ¼ teaspoon salt
- ¼ teaspoon sugar (optional)
Instructions
- Arrange a vibrant medley of mixed greens as the foundational base for this seasonal salad, creating a lush green canvas.
- Artfully scatter crisp, juicy pear chunks throughout the verdant greens, adding a sweet and succulent dimension to the dish.
- Sprinkle a generous handful of ruby-red dried cranberries across the salad, introducing bursts of tart and chewy texture.
- Distribute toasted pecan halves evenly, providing a delightful crunch and nutty undertone to the composition.
- Craft a zesty vinaigrette by whisking white wine vinegar with sharp Dijon mustard, creating a bold and tangy foundation.
- Slowly incorporate olive oil into the vinegar mixture, emulsifying the dressing to achieve a smooth, cohesive consistency.
- Season the vinaigrette with a pinch of salt and optional sugar, balancing the sharp and sweet flavor profiles.
- Gently drizzle the prepared vinaigrette over the salad, delicately coating each ingredient without overwhelming the delicate components.
- Tenderly toss the salad, ensuring an even distribution of the dressing and maintaining the integrity of the ingredients.
- Just before serving, crumble fresh blue cheese across the top, allowing its rich and creamy essence to complement the other elements.
Notes
- This colorful autumn salad bursts with seasonal flavors, perfect for holiday gatherings or cozy weeknight dinners.
- Crisp pears and sweet dried cranberries create a delightful balance with tangy blue cheese and crunchy pecans.
- Prepare the vinaigrette separately to control the dressing’s consistency and ensure every ingredient is evenly coated.
- For best results, add blue cheese just before serving to preserve its creamy texture and prevent sogginess.
- Customize the salad by swapping pecans with walnuts or using goat cheese instead of blue cheese for different flavor profiles.
- Make ahead tip: Chop ingredients and store separately in the refrigerator, combining just before serving to maintain freshness and crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 12g
- Sodium: 200mg
- Fat: 48g
- Saturated Fat: 7g
- Unsaturated Fat: 41g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg