Pear Feta Walnut Mix (Print Version)
# Ingredients:
→ Salad
01 -
5 ounces of mixed greens or any leafy blend you like
02 -
½ cup of feta, crumbled into small bits (about 2 ounces)
03 -
⅓ cup dried cranberries for a pop of sweetness
04 -
½ cup pecans or walnuts, raw
05 -
1 large Bartlett or Anjou pear, sliced thin after removing the core
→ Dressing
06 -
1 teaspoon Dijon for a tangy kick
07 -
1 tablespoon real maple syrup
08 -
3 tablespoons of good-quality olive oil, extra virgin
09 -
¾ teaspoon kosher salt for seasoning
10 -
1 tablespoon apple cider vinegar, sharp and tangy
11 -
A pinch of black pepper (about ⅛ teaspoon)
12 -
1 small shallot, minced finely
# Instructions:
01 -
Fire up your oven to 350ºF. Scatter the walnuts in a thin layer on your baking pan (don’t grease it). Let them bake for 8–10 minutes, until they smell amazing and get crispy. Move them straight onto a cutting board to cool down, then chop them roughly.
02 -
Grab a medium bowl and throw in the dressing ingredients: the minced shallot, olive oil, vinegar, maple syrup, Dijon, salt, and black pepper. Use a whisk and stir until it all comes together thickly.
03 -
Toss the greens into your serving bowl. Layer half of the chopped nuts, pear slices, feta crumbles, and cranberries over the greens. Pour in just enough dressing to lightly cover everything, mixing it in gently. If it’s still dry, drizzle on a little more dressing, stirring after each pour to avoid overdoing it.
04 -
Scatter whatever pears, feta, nuts, and cranberries you’ve got left on top of the salad. Give it all one light toss. Have a taste test, and add more salt if you feel it needs it. Bring the extra dressing to the table and serve right away.
# Notes:
01 -
Seal up leftovers in a container with a tight-fitting lid and stash them in the fridge for up to 2 days. Keep the dressing separate and mix into the salad just before eating.