This Fresh Fall Salad is a colorful mix of crisp greens, juicy pears, and tart cranberries. Topped with a tasty cranberry vinaigrette, it’s perfect for any autumn gathering!
Honestly, who can resist a salad that’s this pretty? I love adding extra cranberries for a little sweetness. It makes me feel like I’m eating dessert, but you know, healthier! 🥗
Key Ingredients & Substitutions
Mixed Salad Greens: I love using a mix like baby spinach and arugula for different textures. If you prefer, you could swap them for kale or even iceberg lettuce for a crunchier bite.
Pears: Bartlett or Bosc pears work great for their sweetness. If you can’t find pears, try apples or even sliced peaches for a fun twist.
Dried Cranberries: These add a lovely tartness. If you’re looking to cut sugar, consider using unsweetened dried cherries or raisins instead.
Pecans: Toasting brings out their flavor. If pecans aren’t your thing, walnuts or almonds are good substitutes.
Goat Cheese: Its creaminess is a nice contrast. Feta or even blue cheese can work well if you prefer something sharper.
How Do I Make a Simple Cranberry Vinaigrette?
The cranberry vinaigrette is key to this salad, and it’s really easy to make! Here’s how you can get it just right:
- Start by cooking the cranberries with honey (or maple syrup) and apple cider vinegar. Cook them until they burst—this takes about 5 minutes.
- Blend the mixture with Dijon mustard, olive oil, and seasoning. This builds a creamy texture.
- Feel free to adjust the sweetness or acidity to suit your taste. Adding a bit more honey or vinegar can change its vibe!
- If the vinaigrette feels thick, thin it out with a bit of water until you reach your desired consistency.
Fresh Fall Salad with Cranberry Vinaigrette and Pears
Ingredients You’ll Need:
For the Salad:
- 4 cups mixed salad greens (such as baby spinach, arugula, and red leaf lettuce)
- 1 ripe pear, thinly sliced (Bartlett or Bosc work well)
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted
- 1/4 cup crumbled goat cheese or feta cheese
For the Cranberry Vinaigrette:
- 1/3 cup fresh or frozen cranberries
- 2 tablespoons honey or maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: 1 small garlic clove, minced
How Much Time Will You Need?
This fresh fall salad takes about 15 minutes of prep time and 5-10 minutes for cooking. In total, you’ll need roughly 25 minutes to make this vibrant and flavorful dish from start to finish!
Step-by-Step Instructions:
1. Toast the Pecans:
First, take a dry skillet and heat it over medium heat. Add the pecans and toast them for 3-5 minutes. Just stir them around occasionally until they smell nutty and are slightly browned. Once they’re done, set them aside to cool.
2. Make the Cranberry Vinaigrette:
In a small saucepan, combine the fresh or frozen cranberries, honey (or maple syrup), and apple cider vinegar. Place it over medium heat and stir occasionally. Cook until the cranberries burst and soften, which should take about 5 minutes. You’ll get to smell the delicious aroma of the cranberries cooking!
3. Blend the Vinaigrette:
Once the cranberry mixture is ready, transfer it to a blender, or use an immersion blender. Add in the Dijon mustard, olive oil, minced garlic (if you’re using it), salt, and pepper. Blend everything together until the vinaigrette is smooth. If you want it thinner, just whisk in a little water until you reach your desired consistency.
4. Assemble the Salad:
In a large salad bowl, toss together the mixed greens, dried cranberries, toasted pecans, and crumbled cheese. Mix these up gently to combine all those lovely flavors.
5. Add Pears:
Now, gently arrange the pear slices on top of the salad. They’re going to add such a lovely sweet crunch!
6. Dress the Salad:
Right before you’re ready to serve, drizzle that delicious cranberry vinaigrette over the top of the salad. Give it a gentle toss to coat everything evenly with the vinaigrette.
7. Serve and Enjoy:
Dig in right away and enjoy this fresh and vibrant fall salad! The combination of flavors and textures will make your taste buds dance with joy!
This recipe perfectly balances the crisp sweetness of pears, tart notes of cranberries, and creamy tang of goat cheese, all brightened by the flavorful vinaigrette. It’s an excellent addition to your autumn meals or a festive side dish for gatherings!
Can I Use Different Nuts in This Salad?
Absolutely! While pecans are a great choice, you can easily substitute them with walnuts, almonds, or even sunflower seeds for a nut-free option. Just make sure to toast them for added flavor!
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the goat cheese or feta, or replace it with a plant-based cheese. For the vinaigrette, use maple syrup instead of honey to keep it vegan-friendly!
Can I Make the Vinaigrette in Advance?
Yes! You can prepare the cranberry vinaigrette up to a few days in advance. Just store it in an airtight container in the refrigerator. Before using, give it a good shake or stir, as it may separate over time.
How Long Will Leftovers Last?
Leftover salad can be stored in the fridge for up to 2 days, but it’s best enjoyed fresh. If you have leftovers with dressing, the greens may wilt, so keep the dressing separate until you’re ready to eat!
