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Warm Pear, Cranberry & Blue Cheese Salad with Walnuts

A vibrant and comforting salad featuring caramelized pears, tangy blue cheese, and crunchy walnuts, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Base
  • 5 cups baby spinach or mixed greens
  • 2 pieces ripe pears, thinly sliced Choose pears that are ripe but not overly soft.
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts or pecans, toasted You can substitute walnuts with pecans for a sweeter flavor.
  • 1/2 cup blue cheese or feta, crumbled Feta can be used for a milder taste.
Dressing
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp lemon juice or apple cider vinegar
  • 1 pinch sea salt
  • 1 pinch black pepper
Optional Toppings
  • Extra cranberries For added sweetness.
  • Cracked black pepper Optional for garnish.

Method
 

Preparation
  1. Toast the walnuts in a dry pan over medium heat for 3–4 minutes until they are fragrant. Set them aside.
  2. In the same pan, drizzle in the olive oil and add the pear slices. Cook for 2–3 minutes per side until they are lightly caramelized but still tender.
  3. Pour in the honey and lemon juice. Warm for an additional 30 seconds, gently coating the pears before removing them from heat.
Assembly
  1. Arrange the greens on a serving plate. Top them with the warm pears and dried cranberries.
  2. Sprinkle the salad with crumbled blue cheese and toasted nuts. Drizzle any remaining warm glaze from the pan over the salad for that final touch.
  3. Serve immediately while the pears are warm, allowing the cheese to soften slightly.

Notes

This salad is fantastic on its own, but consider pairing it with grilled chicken or salmon for a heartier meal. To store leftovers, keep uneaten salad in an airtight container in the fridge and consume within 2 days for best quality. Keep dressing separate until ready to eat.