Pear Walnut Feta Blend (Printable Version)
# What You'll Need:
→ Salad
01 -
5 ounces of spring mix or whatever leafy greens you prefer
02 -
½ cup of crumbled feta bits (roughly 2 ounces)
03 -
⅓ cup dried cranberries for sweetness
04 -
½ cup plain walnuts or pecans
05 -
1 large ripe pear (Anjou or Bartlett), cored and thinly sliced
→ Dressing
06 -
1 teaspoon Dijon mustard for zip
07 -
1 tablespoon pure maple syrup
08 -
3 tablespoons top-quality extra virgin olive oil
09 -
¾ teaspoon kosher salt for taste
10 -
1 tablespoon tangy apple cider vinegar
11 -
A dash of black pepper (about ⅛ teaspoon)
12 -
1 small finely chopped shallot
# How to Make It:
01 -
Heat your oven to 350ºF. Spread the nuts evenly on an ungreased baking sheet. Pop them in for 8–10 minutes until they're fragrant and crunchy. Dump them onto a cutting board to cool, then roughly chop them up.
02 -
In a medium bowl, combine all your dressing stuff: chopped shallot, olive oil, vinegar, maple syrup, Dijon, salt, and pepper. Whisk everything together until it thickens up nicely.
03 -
Drop your greens into a serving dish. Sprinkle half the chopped nuts, sliced pear, feta chunks, and cranberries over top. Drizzle just enough dressing to coat lightly, then gently toss. Add more dressing bit by bit if it seems too dry, mixing between additions.
04 -
Top the salad with your remaining pears, feta, nuts, and cranberries. Give it one gentle toss. Take a bite to check the flavor and add more salt if needed. Bring any leftover dressing to the table and serve right now.
# Additional Tips:
01 -
Store any leftovers in an airtight container in your fridge for up to 2 days. Always keep dressing on the side and add it just before you're ready to eat.