Description
Celebrate the harvest with this elegant, vibrant autumn salad that perfectly bridges the gap between fresh greens and cozy, seasonal flavors. Combining juicy, orchard-fresh pears with the bold, tangy bite of Gorgonzola cheese and crunchy pecans, this dish offers a sophisticated profile that is remarkably simple to prepare. It is a nourishing, plant-forward meal perfect for quick weeknight dinners or as a stunning side dish for gatherings, proving that whole, wholesome ingredients are all you need for an unforgettable culinary experience.
Ingredients
2 tbsp pomegranate molasses (or lemon juice and honey blend)
1/2 tsp Dijon mustard
1 tsp raw honey or maple syrup
1/4 tsp sea salt
Fresh ground black pepper to taste
3 tbsp cold-pressed extra virgin olive oil
2 small ripe Bosc or Anjou pears, peeled and diced
1/4 cup Gorgonzola cheese, crumbled
8 oz mixed baby greens or wild arugula
1 oz raw or toasted pecan halves
Instructions
Whisk together the pomegranate molasses, Dijon mustard, honey, sea salt, and black pepper in a small bowl.
Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing is emulsified and smooth.
Place the baby greens in a large serving bowl.
Top the greens with the diced pears, crumbled Gorgonzola, and pecan halves.
Drizzle the prepared dressing over the salad just before serving and toss lightly to coat.
Notes
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant. You can add roasted chickpeas for extra protein to make this a main course.