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Fall Greens and Pear Salad





Yields
Serves 10 to 12



Total Time
1 hr

A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.

su-Fall Greens and Pear Salad Image




Photo: Romulo Yanes; Styling: Claire Spollen

 

 1/4 cup apple cider vinegar
 1 tablespoon finely shredded fresh ginger
 2 teaspoons honey
 2 teaspoons Dijon mustard
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1/2 cup canola oil
  About 2 qts. loosely packed radicchio, torn into bite-size pieces
 1 qt. loosely packed bite-size pieces butter lettuce (1 head)
 1 qt. loosely packed bite-size pieces hearts of romaine (1 head)
 2 large or 3 small sliced and cored pears
 6 ounces crumbled fresh goat cheese
Step 1
1

Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

Step 2
2

In a bowl, toss radicchio with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.

Step 3
3

Just before serving, add butter lettuce, romaine, and pear slices and toss gently. Scatter with cheese.

Step 4
4

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss pears with a little lemon juice to prevent browning).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 160Calories from Fat 69
% Daily Value *
Total Fat 12g19%

Saturated Fat 2.8g14%
Cholesterol 6.5mg3%
Sodium 207mg9%
Total Carbohydrate 9.9g4%

Dietary Fiber 1.8g8%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.