This colorful Fresh Fall Salad is a perfect treat for your taste buds! Made with crisp greens, juicy pears, and tart cranberries, it’s refreshing and full of flavor.
Top it off with a sweet cranberry vinaigrette, and it’s like autumn on a plate! I love serving this salad at dinner—it’s a hit every time and adds a cheerful touch to any meal!
Key Ingredients & Substitutions
Spinach: Fresh spinach gives this salad a lovely base. If you don’t have spinach, arugula or mixed greens work great too. They add a peppery bite that complements the other flavors.
Pear: A ripe pear adds sweetness and softness. If pears are out of season, try apples for crunch, or even sliced peaches for a different twist!
Pecans: Toasted pecans add a rich, nutty flavor. You can swap them with walnuts or almonds if preferred—just make sure to toast for extra flavor!
Cheese: Goat cheese adds creaminess, while feta offers a tangy bite. Either choice is lovely! If you’re dairy-free, try using avocado for creaminess instead.
Cranberries: Fresh cranberries are perfect, but dried cranberries can work too. Just be mindful of the added sugar in dried versions!
How Do I Make the Cranberry Vinaigrette Perfectly?
The vinaigrette is key to balancing your salad’s flavors. To make it perfectly:
- Cook the cranberries gently until they soften, allowing their natural sweetness to come out.
- Let the mixture cool before blending to keep the texture smooth.
- Adjust the sweetness by adding more honey or maple syrup, depending on your taste. A touch of salt can enhance the overall flavor as well!
What’s the Best Way to Toast Pecans?
Toasting pecans boosts their flavor and crunch. Here’s how to do it:
- In a dry skillet, heat over medium heat.
- Add the pecans and stir frequently for 3-5 minutes until they turn golden brown and fragrant.
- Be careful not to burn them! Once toasted, remove from heat and let cool before adding them to your salad.
Fresh Fall Salad with Cranberry Vinaigrette and Pears
Ingredients You’ll Need:
For the Salad:
- 5 cups fresh spinach leaves (washed and dried)
- 1 ripe pear, cored and thinly sliced
- 1/2 cup pecan halves (toasted)
- 1/2 cup crumbled goat cheese or feta cheese
- 1/4 cup pomegranate arils (optional garnish)
For the Cranberry Vinaigrette:
- 1/2 cup fresh or thawed frozen cranberries
- 2 tbsp honey or maple syrup
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 5 minutes for cooking the vinaigrette. It’s quick to make, perfect for a light meal or as a delightful side dish for gatherings.
Step-by-Step Instructions:
1. Prepare the Cranberry Vinaigrette:
In a small saucepan over medium heat, combine the cranberries, honey (or maple syrup), and apple cider vinegar. Cook for about 5-7 minutes, until the cranberries start to break down and the mixture thickens a bit. Once done, let it cool down a little.
2. Blend the Vinaigrette:
After the cranberry mixture has cooled, transfer it to a blender or use an immersion blender. Add the olive oil and Dijon mustard, then blend until smooth. Taste, and add salt and pepper according to your preference. Set aside.
3. Toast the Pecans:
Grab a dry skillet and heat it over medium heat. Add the pecan halves, stirring frequently for about 3-5 minutes until they turn fragrant and golden brown. Be sure to watch carefully, so they don’t burn! Remove from the heat and let them cool a bit.
4. Assemble the Salad:
On a large plate or in a salad bowl, layer your fresh spinach leaves evenly. Arrange the thinly sliced pear on top of the greens.
5. Add the Finishing Touches:
Generously drizzle the cranberry vinaigrette over the salad. Sprinkle the toasted pecans, crumbled goat cheese (or feta), and if you wish, a handful of pomegranate arils for a pop of color and sweetness!
6. Serve and Enjoy:
Your Fresh Fall Salad is ready to enjoy! Serve it immediately while the flavors are fresh and vibrant. Enjoy the delightful combination of crispy, sweet, and tart that celebrates the season!
Can I Use Other Greens for This Salad?
Absolutely! While spinach is the star here, you can substitute it with arugula, kale, or mixed greens. Just choose your favorite leafy greens to create a delicious base!
How Do I Store Leftover Salad?
If you have leftovers, keep the salad and the vinaigrette separate in airtight containers in the fridge. The salad will stay fresh for up to 2 days, but it’s best to eat it right away for optimal flavor and texture!
What if I Don’t Have Fresh Cranberries?
No worries! You can use dried cranberries instead. Just remember that dried cranberries are sweeter, so you may want to reduce the amount of honey or maple syrup in the vinaigrette to balance it out.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the cheese or replace it with a dairy-free alternative. Also, ensure that the honey is replaced with maple syrup or agave nectar to keep it plant-based.
