Celebrating Modern Jewish Living Through Food, Tradition, and Family
Mesclun greens with pears, dried cherries and candies walnuts is a beautiful fall and winter salad that’s bursting with seasonal flavors.
The Backstory: This 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
- 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
In a small bowl, whisk together the oil, vinegar, mustard, orange juice, salt and pepper. Check seasonings and adjust if necessary.
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.