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Mesclun Greens with Pears, Dried Cherries and Candied Walnuts

Mesclun greens with pears, dried cherries and candies walnuts is a beautiful fall and winter salad that’s bursting with seasonal flavors.

The Backstory:┬áThis is my all-time favorite salad to serve during the fall holidays. The combination of tart and chewy dried cherries, sweet candied walnuts, and a delicious Dijon vinaigrette dressing is truly irresistible. This salad is so easily tailored to suit your preferences. I often add sliced strawberries and a few spoonfuls of goat cheese crumbles to it or slivered almonds and mandarin oranges. It all depends up on what I’m serving along side it. The almonds and oranges are the perfect compliment to grilled salmon, while I prefer the cherries and candied walnuts to accompany turkey, roasted chicken, or other kinds of poultry. However you serve or customize this salad, the base of it is truly perfect with most meals. It’s the salad I’ll be making at Thanksgiving (as always)…speaking of which, feel free to substitute dried cranberries to go full-on for Thanksgiving. Enjoy! More of the Backstory after the recipe

Mesclun Greens With Pears, Dried Cherries and Candies Walnuts

This sweet and zesty salad is a refreshing first course and is full of delicious flavors and textures. It can also serve as a meal unto itself with grilled chicken or fish to round it out.
Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. Dijon mustard
  • 2 tbsp. orange juice or juice from 1/2 an orange
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 cups salad greens of your choice
  • 1 lb. fresh mesclun greens
  • 1 bosc pear, thinly sliced
  • 1 cup candied walnuts, coarsley chopped
  • 1/2 cup dried cherries or dried cranberries, your choice
  • 1/3 cup goat cheese crumbles, plain optional

Instructions

  1. In a small bowl, whisk together the oil, vinegar, mustard, orange juice, salt and pepper. Check seasonings and adjust if necessary.
  2. Add dressing to salad greens and toss. Add pears, nuts, and cherries and gently toss. If using goat cheese, sprinkle on top. Serve immediately.

NOTE: For Kosher cooking, omit the goat cheese.

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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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RECIPE IDEAS FOR HOLIDAYS AND EVERY DAY