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Fall Greens and Pear Salad

Photo: Romulo Yanes; Styling: Claire Spollen


Total time 1 hr

Serves 10 to 12

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


  • 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

Nutrition 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

How to Make It

  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.

  4. 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).