Autumn Anjou Pear Salad With Homemade Balsamic Vinaigrette

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GLUTEN-FREE ANJOU PEAR SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE

anjou-pear-salad

This autumn Anjou pear salad perfectly pairs tart & savory, incorporating in-season produce to give you the best tasting, healthiest produce available. Buying produce in-season also reduces costs & supports local farmers.

Enjoy pears at their peak by checking their ripeness first. When pressing with a finger near the stem, the pears should yield slightly to pressure.

If you have a ripe pear, but aren’t ready to use it yet, store it in the refrigerator to slow down the ripening process.

Our Cherry Streusel soft granola acts as flavor-packed crouton. Yes, granola croutons are a thing!

Autumn Anjou Pear Salad With Homemade Balsamic Vinaigrette

anjou-pear-salad
  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min

INGREDIENTS

Large Salad

  • Large bowl mixed green
  • 1/2 cup gapes, halved
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup The Toasted Oat Cherry Streusel soft granola
  • 1/2 cup goat cheese crumbles
  • 1 Anjou pear
  • 1 tbsp. butter or coconut oil
  • Dash of cinnamon

Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 garlic clove, minced
  • Salt & pepper, to taste

INSTRUCTIONS

Preparing the Pear

1

Preheat oven to 425 degrees Fahrenheit.

2

Cut pear in half vertically.

3

Melt butter & add cinnamon. Brush a thin layer onto each pear slice.

4

Bake for ten minutes & cool before adding to salad. While pear is baking, make balsamic vinaigrette dressing.

Making the Dressing

5

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic clove, salt & pepper. Set aside or chill in refrigerator.

Making the Salad

6

In a large serving bowl or salad bowl, top mixed greens with the baked pears, grapes, The Toasted Oat Cherry Streusel soft granola, walnuts & goat cheese. Drizzle desired amount of balsamic vinaigrette & toss.

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