Description
A vibrant and refreshing Fall Chopped Salad featuring a mix of baby greens, sweet red pears, tangy bleu cheese, and toasted hazelnuts, tossed in a simple maple vinaigrette. Perfect as a light lunch or a colorful side dish in just 10 minutes.
Ingredients
For the Vinaigrette
- 2 tablespoons rice wine vinegar
- 4 tablespoons olive oil
- 2 pinches salt
- 2 teaspoons maple syrup
For the Salad
- 6 cups mixed baby greens
- 2 red pears, thinly sliced
- 3/4 cup crumbled bleu cheese
- 3/4 cup toasted hazelnuts, chopped
- Freshly ground black pepper, to taste
Instructions
- Prepare the vinaigrette: In a small jar, combine the rice wine vinegar, olive oil, salt, and maple syrup. Secure the lid and shake vigorously until the ingredients are well emulsified and blended together.
- Assemble the salad: In a large mixing bowl, add the mixed baby greens, thinly sliced red pears, crumbled bleu cheese, and chopped toasted hazelnuts. Drizzle the prepared vinaigrette over the salad.
- Toss and season: Gently toss all the salad ingredients with the vinaigrette to ensure even coating. Adjust seasoning by adding freshly ground black pepper to taste. Serve immediately for best freshness.
Notes
- To toast hazelnuts, roast them in a dry skillet over medium heat until fragrant and slightly browned, about 5 minutes, stirring frequently to avoid burning.
- Use ripe but firm pears to maintain texture in the salad.
- For a nut-free variation, omit hazelnuts or substitute with seeds like pumpkin or sunflower seeds.
- Make vinaigrette ahead and store refrigerated for up to 3 days; shake well before using.
