GLUTEN-FREE ANJOU PEAR SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE
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
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- 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
- 1/2 cup extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 tbsp. Dijon mustard
- 1 garlic clove, minced
- Salt & pepper, to taste
Preparing the Pear
Preheat oven to 425 degrees Fahrenheit.
Cut pear in half vertically.
Melt butter & add cinnamon. Brush a thin layer onto each pear slice.
Bake for ten minutes & cool before adding to salad. While pear is baking, make balsamic vinaigrette dressing.
Making the Dressing
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
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.