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Holiday Pear Salad

By Diane Morrisey

holiday pear salad
Ingredients:
For the Salad
 Roasted pears
 Toasted walnuts
 Pumpkin seed brittle
 1 small red onion
 ½ cup gorgonzola cheese
 ½ cup dried cranberries
 Little Leaf Farms Baby Crispy Green Leaf
For the Roasted Pears
 1 tbsp sugar
For the Maple Citrus Holiday Vinaigrette
 3 firm pears cut into 8 equal slices (do not peel)
 2 tbsp olive oil
 2 tbsp maple syrup
 1 tsp kosher salt
 ½ tsp black pepper
For the Pumpkin Seed Brittle
 1 cup shelled pumpkin seeds
 ¼ cup granulated sugar
 ¼ tsp salt
For the Lemon Maple Vinaigrette
 ¼ cup lemon juice
 1 tbsp Dijon mustard
 2 tbsp maple syrup
 1 tsp ground pepper
 Pinch of red pepper flakes
 1 cup olive oil
 
Directions:
For the Pears
1

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place pear slices on the baking sheet and drizzle with olive oil, maple syrup, salt, and pepper. Toss to evenly coat. Bake for 20 minutes. Pears should be completely tender and just beginning to caramelize. Remove from oven and let them cool.

For the Pumpkin Seed Brittle
2

Heat a large skillet over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about five minutes. Transfer to a plate and let cool.

3

Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, four to six minutes. Remove from heat.

4

Using a heatproof spatula, stir in pumpkin seeds and ¼ teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.

For the Toasted Walnuts
5

Place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, for five to six minutes or until they begin to smell aromatic. Let cool.

For the Lemon-Maple Vinaigrette
6

Combine in a jar with a lid and shake will until everything is fully mixed.

For the Salad
7

Place Little Leaf Farms Crispy Baby Green Leaf on a large plate or platter.

8

Arrange roasted pears, pumpkin seed brittle, toasted walnuts, red onions, dried cranberries, and gorgonzola cheese on top.

9

Drizzle with Lemon-Maple Vinaigrette.

Category

Ingredients

For the Salad
 Roasted pears
 Toasted walnuts
 Pumpkin seed brittle
 1 small red onion
 ½ cup gorgonzola cheese
 ½ cup dried cranberries
 Little Leaf Farms Baby Crispy Green Leaf
For the Roasted Pears
 1 tbsp sugar
For the Maple Citrus Holiday Vinaigrette
 3 firm pears cut into 8 equal slices (do not peel)
 2 tbsp olive oil
 2 tbsp maple syrup
 1 tsp kosher salt
 ½ tsp black pepper
For the Pumpkin Seed Brittle
 1 cup shelled pumpkin seeds
 ¼ cup granulated sugar
 ¼ tsp salt
For the Lemon Maple Vinaigrette
 ¼ cup lemon juice
 1 tbsp Dijon mustard
 2 tbsp maple syrup
 1 tsp ground pepper
 Pinch of red pepper flakes
 1 cup olive oil

Directions

For the Pears
1

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place pear slices on the baking sheet and drizzle with olive oil, maple syrup, salt, and pepper. Toss to evenly coat. Bake for 20 minutes. Pears should be completely tender and just beginning to caramelize. Remove from oven and let them cool.

For the Pumpkin Seed Brittle
2

Heat a large skillet over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about five minutes. Transfer to a plate and let cool.

3

Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, four to six minutes. Remove from heat.

4

Using a heatproof spatula, stir in pumpkin seeds and ¼ teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.

For the Toasted Walnuts
5

Place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, for five to six minutes or until they begin to smell aromatic. Let cool.

For the Lemon-Maple Vinaigrette
6

Combine in a jar with a lid and shake will until everything is fully mixed.

For the Salad
7

Place Little Leaf Farms Crispy Baby Green Leaf on a large plate or platter.

8

Arrange roasted pears, pumpkin seed brittle, toasted walnuts, red onions, dried cranberries, and gorgonzola cheese on top.

9

Drizzle with Lemon-Maple Vinaigrette.

Holiday Pear Salad