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

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

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.