Red Pear Salad & Spiced Cider Vinaigrette

Menu planning for Thanksgiving is in full swing and I cant think of a better salad recipe than a Red Pear Salad & Spiced Cider Vinaigrette! Crunchy Red Pears, Arugula, Walnuts, and Parmesan cheese are drenched in a dressing that will have you thinking, how has this not been in my life before now?!

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• Servings: 4
• Time: 15 mins
• Print

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Ingredients

• 2 cup Spinach, lightly chopped
• 4 cups wild arugula, lightly chopped
• 1 cup candied walnuts (or plain)
• 2 large Red Peats (unpeeled), sliced into thin matchsticks
• 1/4 cup of Parmesan Shavings
Spiced Cider Vinaigrette Ingredients:
• 1/4 cup apple cider vinegar
• 2 1/2 tablespoons honey
• 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• Pinch of cumin
• Pinch of curry powder
• 1/3 cup Extra Virgin Olive Oil (or avocado oil)

Directions

1. To prepare the dressing: add all of the dressing ingredients up to and including the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended. (This makes about 1 cup of dressing, any additional dressing left over you can store in the fridge for up to 5 days.)
2. To prepare the pear salad, in a large bowl add the spinach, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the spiced cider vinaigrette.
3. Divide in equal portions of the salad to bowls or plates (or onto a large serving platter) and then top each salad with equal portions of the remaining matchstick-sliced pears and another generous drizzle of the vinaigrette!
4. Take a vegetable peeler and make “shavings” of the cheese on op of each salad (grated parmesan from the store works just fine). Add a pinch of fresh cracked black pepper and enjoy!

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