Winter Salad with Pears + Honey Mustard Balsamic

Sometimes a big, loaded salad hits the spot. This time of year, there are 2 key components to the salad of my dreams: a seasonal fruit, a sweet + salty candied nut, + a sweet + tangy vinaigrette. This Winter Salad with Pears + Honey Mustard Balsamic checks all the boxes. A base of crisp greens piled with all the good stuff - avocados, ripe pears, blue cheese, + dried cherries (a step up from a dried cranberry in my opinion). The icings on the cake: a maple cayenne pecan-pistachio brittle. So good and so balanced. It gives almost a Winter cobb sort of vibe, and it’s delicious!

We are so lucky to have a neighbor that is big into bee-keeping, and very generous with the honey she harvests + whips up. We are loaded with such good quality honey that she gifts to us, and it is just grade a stuff. I tend to save it for the really good meals or occasions, and this was one! The honey-balsamic vinaigrette is like the soul of this salad. It ties everything together + pairs perfectly with each and every ingredients. It’s the perfect sweet pairing for the greens + blue cheese, and the honey pairs so nicely with the pears, too. So essentially making this dressing was a great excuse to dive into the good stuff on hand.

 
 

It’s was a pretty honey coded dinner. I had one sheet of puff pastry left post holiday, and I used it to whip up a caramelized onion + cheddar hand pie that I also drizzled with honey for a final touch. It was sweet + buttery + cheesy, and the perfect “something extra” to go with our salad.

A super easy + fresh salad to whip up when a salad just sounds good during the Winter. It satisfied all of my big bowl of crispy greens cravings, and was filled with the perfect blend of fun extras that made every forkful delicious!

For the dressing

  • 1/4. c. Dijon mustard

  • 1/2 c. balsamic

  • 2 tbsp honey

  • 2 tbsp EVOO

  • 2 tbsp fresh orange juice

  • salt + pepper

For the spiced nuts

  • 1/2 c. pistachios

  • 1/2 c. pecans

  • 2 tbsp maple syrup (or honey)

  • small pinch of cayenne

  • sprinkle of salt

For the salad

  • Mixed greens (I love a baby spring for this salad)

  • 1 avocado, diced

  • 1 pear, diced

  • 1/4 c. dried tart cherries

  • 4 ounces blue cheese, crumbled

  • 1 tbsp fresh thyme

  • everything bagel seasoning (for garnish)

Start by making the dressing. Add all of the ingredients, including a small pinch of salt + pepper, to a mason jar + shake vigorously until combined. Seal + set aside in the fridge.

Preheat the oven to 375 + line a baking sheet with parchment. In a small box, mix together all of the ingredients for the spiced nuts. Spread the sticky mixture onto the baking tray. Bake for 8 to 12 minutes - watching carefully to make sure they don’t burn. Roast until they’re golden brown. Remove form the oven + let cool for 15-20 minutes on the baking tray.

To assemble the salad, add the lettuce, avocado, pear, cherries, blue cheese + thyme to a bowl. Add in 3-4 tbsp of the dressing + gently toss everything together. If you want to make the salad more dressed, add in more dressing a tablespoon at a time. Chop up the candied nuts, and mix those in as well. Transfer the tossed salad to a serving dish + finish with a sprinkle of everything seasoning. Dig in!

We ate this salad alongside these caramelized onion, kale + cheddar hand pies that were so easy to make!

Lesley ZehnerComment