Harvest Salad

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Bosc pears, Granny Smith apples, and dried pecans are tossed together with romaine and baby arugula for seasonal Harvest Salad.

Yield: Serves: 10
Cost per Serving: $0.95
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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 19g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 158mg

Ingredients

  • 1 cup pecan pieces
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 6 cups chopped romaine lettuce
  • 2 cups baby arugula
  • 1 ripe but firm Bosc pear, cored, cut into chunks
  • 1 Granny Smith apple, cored, cut into chunks
  • 1/2 cup dried cranberries

Preparation

  1. 1. Toast pecans in a large, dry skillet over medium heat, shaking pan occasionally, until golden and fragrant, about 5 minutes. Transfer to a bowl and let cool.
  2. 2. Whisk together shallot, garlic, mustard, sugar, salt, pepper and vinegar. Drizzle in oil, then whisk until well combined.
  3. 3. In a large salad bowl, toss together lettuce, arugula, pear, apple and cranberries. Pour in dressing; toss to combine. Top with toasted pecans and serve.
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