This Autumn Pear and Walnut Salad takes advantage of local, seasonal produce. Now that there are pears and pomegranates aplenty in the grocery stores, pick up a few to add to your next salad. While you’re at it, grab some candied walnuts (or walnuts and brown sugar for a DIY version), goat cheese, and mixed greens.
This salad tastes just as good as it looks and then some. In all seriousness, who knew eating well could taste this good?
- mixed greens
- 2 pears, chopped
- 1 pomegranate, seeded
- ½ – 1 cup candied walnuts
- ½ cup goat cheese (crumbled)
- balsamic vinaigrette
- Toss the mixed greens in a balsamic vinaigrette.
- Add the pears, pomegranate seeds, candied walnuts, and crumbled goat cheese.
- Use as much or as little of any one ingredient that you like!
Usually, I add an even proportion of all of the toppings to this salad. That way none of the individual ingredients dominates the others, but rather they all work together to become one glorious autumn salad.
For the balsamic vinaigrette, pick up just about any vinaigrette that you like at the store or make your own simple version by mixing together balsamic vinegar and olive oil.
You can also make a batch of candied walnuts and save any leftovers for future salads (or even as a dessert topping). Just heat a saucepan to medium heat, stir in brown sugar and the chopped walnuts, stirring continuously. Be sure to keep a very close eye on the brown sugar as it melts. It can get very hot very quickly, and it can burn easily. After just a few minutes, remove from heat and let cool in a single layer on a baking sheet or glass dish.