Fall Harvest Salad with Goat Cheese and Fresh Pears
This Fall Harvest Salad is full of seasonal fruit, creamy goat cheese, and homemade balsamic vinaigrette. Enjoy it for lunch or as a side salad with your Thanksgiving feast.
Ingredients
For the Salad:
- 1 head of romaine lettuce
- 4 cups (180 g) baby spring mix loosely packed
- ½ cup (60 g) chopped pecans
- ¼ cup (25 g) thinly sliced red onions
- 1 pear halved and thinly sliced
- 3 figs sliced
- 4 oz (113 g) goat cheese
- Croutons
For the Dressing:
- ⅓ cup (80 ml) balsamic vinegar of Modena *(see notes)
- ⅔ cup (160 ml) safflower oil or olive oil
- 2 tsp dijon mustard
- 1 tsp herbes de Provence
- ¼ tsp dried oregano
- ½ tsp dried shallots
- ¼ tsp white pepper *(see notes)
- ½ tsp fine sea salt
- 2 tsp honey
- 1 tsp white cooking wine
Instructions
- Wash your leafy greens and place them in a large bowl. Add the pecans, red onions, pears, figs, goat cheese, and croutons.
- For the dressing, place the oil, vinegar, and remaining ingredients in an immersion blender. Blend until thick and creamy.
- Pour the dressing over the salad.
- Give everything a good toss and enjoy!
Notes
- Balsamic Vinegar of Modena: If you don't have this specific one, regular balsamic vinegar will work just fine.
- White Pepper: You can use black pepper if you don't have any white pepper on hand. Start with a smaller amount since black pepper is stronger.
- Nutrition information is for the salad only (without dressing)
Nutrition
Serving: 1 serving (without dressing) | Calories: 242kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Sodium: 117mg | Fiber: 4g | Sugar: 12g
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