Fall Greens and Pear Salad

Fall Greens and Pear SaladRecipe

Photo: Romulo Yanes; Styling: Claire Spollen


A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.

Serves 10 to 12


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1/4 cup apple cider vinegar
1 tablespoon finely shredded fresh ginger
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
About 2 qts. loosely packed radicchio, torn into bite-size pieces
1 qt. loosely packed bite-size pieces butter lettuce (1 head)
1 qt. loosely packed bite-size pieces hearts of romaine (1 head)
2 large or 3 small sliced and cored pears
6 ounces crumbled fresh goat cheese


Total: 1 Hours

1. Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

2. In a bowl, toss radicchio with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.

3. Just before serving, add butter lettuce, romaine, and pear slices and toss gently. Scatter with cheese.

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss pears with a little lemon juice to prevent browning).

Created date

October 2016

Nutritional Information

Calories 160
Caloriesfromfat 69 %
Protein 3.6 g
Fat 12 g
Satfat 2.8 g
Carbohydrate 9.9 g
Fiber 1.8 g
Sodium 207 mg
Cholesterol 6.5 mg