Description
This Pear Mixed Greens Salad offers a refreshing blend of sweet, savory, and zesty flavors. Featuring crisp mixed baby greens, thinly sliced pears, sharp Manchego cheese, crunchy roasted almonds, and tangy dried cherries, all tossed in a vibrant homemade white wine vinaigrette made with garlic, mustard, honey, and lemon juice, this salad is a perfect light meal or side dish that marries texture and flavor beautifully.
Ingredients
For the Vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
For the Salad
- 5 ounces mixed baby greens
- 3 pears, cored, halved and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped roasted almonds
- 1/4 cup dried cherries
- 1/4 cup shaved Manchego cheese
- 1 tablespoon chopped parsley
Instructions
- Make the Vinaigrette: In a small bowl, whisk together the minced garlic, whole grain mustard, honey, kosher salt, black pepper, lemon juice, white wine vinegar, and olive oil until emulsified and smooth.
- Combine Salad Ingredients: In a large bowl, place the mixed baby greens, thinly sliced pears, thinly sliced red onions, chopped roasted almonds, dried cherries, shaved Manchego cheese, and chopped parsley. Gently toss to combine the ingredients evenly.
- Toss Salad with Dressing: Drizzle the prepared vinaigrette over the salad mixture. Toss gently to coat all ingredients well, ensuring each bite is flavorful and balanced.
Notes
- The best pears for this salad are Bartlett or Comice varieties for their sweet and tender texture.
- If you prefer, substitute mixed greens with baby arugula, spinach, kale, or butter lettuce to vary the salad base.
- The vinaigrette can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before use, let it sit at room temperature for at least 15 minutes and stir well.
- To keep leftovers fresh, slice pears just before serving. Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep the vinaigrette separate to prevent sogginess and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
