Fall Salad with Cranberry Vinaigrette

Fall Salad with Cranberry Vinaigrette

A fresh cranberry salad dressing drizzled over greens, pears, walnuts, and gorgonzola makes a beautiful seasonal salad perfect for Thanksgiving.

Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
214 Calories

Recipe Instructions

Step 1
Core and julienne one pear, core and dice the other.
Step 2
Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Step 3
Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
Step 4
Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

Ingredients

  • 2 teaspoons white sugar
  • 1 pinch freshly ground black pepper
  • 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 2 medium heads Belgian endive - washed, dried and chopped
  • 2 red Anjou pears
  • 0.25 cup olive oil
  • 0.5 cup cider vinegar
  • 0.25 cup cranberries
  • 0.125 teaspoon kosher salt
  • 0.5 cup crumbled Gorgonzola cheese
  • 0.5 cup toasted walnuts, chopped

Categories

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