Fruity Cheese Nut Mix (Print-Friendly Version)
# What You'll Need:
→ Salad
01 -
1 big Bartlett or Anjou pear, cored and cut into thin slices
02 -
½ cup pecans or walnuts, raw or roasted as you like
03 -
⅓ cup dried cranberries to add a sweet touch
04 -
5 ounces of leafy greens (mix it up with your favorite blend)
05 -
½ cup crumbled feta (roughly 2 ounces) for a creamy texture
→ Dressing
06 -
3 tablespoons extra virgin olive oil (high-quality makes a difference)
07 -
1 tablespoon apple cider vinegar for a tangy hit
08 -
1 teaspoon Dijon mustard to pack in some zing
09 -
1 tablespoon pure maple syrup
10 -
A tiny pinch of black pepper (about ⅛ teaspoon)
11 -
¾ teaspoon kosher salt for balance
12 -
1 small shallot, minced to blend easily
# Step-by-Step Directions:
01 -
Preheat your oven to 350ºF. Lay your pecans or walnuts flat on a baking tray (don’t grease it!) and bake them for 8–10 minutes, just until they smell nutty and crisp up. Transfer them to a chopping board once cool and give them a rough chop.
02 -
In a medium bowl, combine the minced shallot, olive oil, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and a pinch of pepper. Whisk everything together until it thickens into a smooth dressing.
03 -
Put the leafy greens in a big serving bowl. Sprinkle on half the cranberries, feta, nuts, and sliced pear. Drizzle in just enough dressing to coat it all, lightly tossing as you go. Add more dressing gradually if you think it needs it.
04 -
Scatter the rest of the cranberries, nuts, pears, and feta over the top of the salad. Give the whole thing a gentle mix, then grab a fork and taste it. Need more salt? Sprinkle a pinch. Serve immediately with the extra dressing on the side.
# Helpful Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate and toss it in right before serving.