Pear Christmas Salad

4.43 from 7 votes

A vibrant fall and winter salad with pops of color and flavor. With glazed pecans and a maple-dijon dressing, it's perfect to start your holiday meal!

Course Salad

Cuisine American

Keyword salad

Dietary Restrictions Vegetarian

Prep Time 20

Total Time 20

Servings

Calories 300.01kcal

Author Lisa Lotts

Ingredients

For The Maple Dijon Dressing

1 shallot minced
2 tablespoons apple cider vinegar (can use white wine or champagne vinegar)
2 teaspoons whole grain dijon mustard
2 tablespoons pure maple syrup
¼ teaspoon kosher salt
6 tablespoons extra virgin olive oil
¼ teaspoon black pepper

For The Salad

8 cups lettuce your choice
1 cup pomegranate seeds
1 cup glazed pecans recipe on this site
2 ripe pears peeled, cored and cut into ¼" slices
1 cup crumbled blue cheese

Instructions

Make The Dressing:

In a small bowl combine the 1 shallot and 2 tablespoons apple cider vinegar and let sit for 10 minutes. Add 2 teaspoons whole grain dijon mustard, 2 tablespoons pure maple syrup, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and whisk to combine. While whisking drizzle in 6 tablespoons extra virgin olive oil and mix until emulsified. Set aside.

Assemble the salad:

Wash and dry 8 cups lettuce and transfer to a salad bowl. Drizzle on a few tablespoons of the dressing and toss well to coat the greens. Add more dressing if needed, but don't over-dress the lettuce. You don't want it to be goopy or wet.
Divide the greens among eight salad plates. Arrange 2 ripe pears (¼ pear per plate) on each portion and fan out the slices.
Divide 1 cup pomegranate seeds, 1 cup glazed pecans and 1 cup crumbled blue cheese over the salads and serve.

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