This salad is full of fall fruit, and it’s tossed with a simple dressing. This is the kind of salad that’s impressive to serve at a dinner party or at a holiday gathering. It’s okay to leave something out if it’s not something you like. But I suggest you make it as instructed. It’s a good one!
Ingredients needed:
balsamic vinegar whole grain mustard salt and pepper vegetable or canola oil Boston lettuce spinach leaves pears apples lemon juice grapes Gruyére cheese pecans
How to make Pear and Apple Salad:
Start off by making the dressing. Whisk together balsamic vinegar, mustard and salt/pepper. Whisk in the oil. Set aside. Chop lettuce and spinach, and place them in a bowl. Toss chopped pear and chopped apple with lemon juice in a separate bowl, and then add them to the greens. The lemon juice will help prevent the apples and pears from browning. Add grapes and cheese.
Toss the salad with the dressing. Sprinkle the toasted pecans on top.
Serve immediately… Enjoy!
How to toast pecans:
Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast in the middle of the oven for 8 minutes, or until fragrant. Let cool to room temperature, then chop coarsely.
If you like this salad, you might also like some of these other fall salad recipes:
Mixed Green Salad with Apple Cider Vinaigrette Cranberry Spinach Salad with Gorgonzola Roasted Beets and Butternut Squash Salad Maple Roasted Pumpkin Salad Autumn Salad with Maple Cider Vinaigrette
