Sometimes I forget that salads transcend the seasons; I tend to think of salad as a summer thing. This one is a beautiful choice for fall though. Spinach and pears are in season locally, and cranberries are in season elsewhere. I found this lovely recipe on Epicurious.com and the only big changes I made were to leave out the red onion (raw onions = bad news for my insides) and substitute cashews for hazelnuts (too expensive). The recipe makes two BIG dinner salads or four side salads.
You will need:
- Dressing
- 1/4 cup extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp whole-grain mustard
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- black pepper to taste
- Salad
- 1/3 cup sweetened dried cranberries
- 4 cups lightly packed baby spinach leaves
- 1 firm but ripe pear (I used a Tosca but the recipe suggests Bosc)
- 1/3 cup roasted cashews, unsalted or lightly salted
Steps:
- Add the dressing ingredients to a screw-top jar. Cover tightly and shake well to blend. Do a little dance while you shake it up, if desired.
- Pour 1 Tbsp of the dressing over the cranberries in a small dish. Allow them to sit for 15-20 minutes to plump up. Set aside the rest of the dressing.
- Toast cashews at 375 F for 8-12 minutes, until they're aromatic and golden brown. Alternately, you can toast them in a skillet over medium heat, shaking every so often. Sprinkle them with a pinch of salt if you bought them unsalted. Allow to cool slightly.
- Quarter the pear lengthwise and cut out the hard center section with a knife or a sturdy spoon. Slice the quarters into long, thin pieces.
- Divide the spinach among two or four plates; distribute the cranberries, pears, and cashews evenly. Drizzle each plate with dressing and serve. (I had a teaspoon or two of dressing left over.)
This is a gorgeous, gorgeous salad, and I really wouldn't change a thing about it. It's a refreshing and healthy choice for this time of year. The dressing has the perfect balance between sweet and tart. Definitely don't leave out the cashews!
**I've also made this salad with an firm, sweet apple when a pear won't be ripe in time for me to use it. It's just as good!
