Monday, December 5, 2011


We enjoyed this wonderful fall salad at our first vegan Thanksgiving feast and let me tell you that it was amazing!! The pears were definitely the highlight of this salad while the walnuts and cranberries gave the salad that fall holiday feel. I doubled the recipe for my family of 5 so that we would for sure have enough and it was more than enough. We had two big salad bowls one of which we saved for the next day. If you are going to save some for the next day be sure to reserve the dressing in a container, because nobody likes soggy salad.

Serves: 4 to 6
  • 1/4 cup water
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup dried cranberries
  • 1/4 teaspoon guar gum (or substitute 2 teaspoons olive oil)
  • 3 tablespoons walnut halves or pieces, toasted
  • 2 large ripe pears, each cut into 8 to 12 slices
  • 4 to 6 cups greens, including bitter ones like arugula or cress
  • Freshly ground pepper to taste
Combine the water, orange juice, balsamic vinegar, mustard and 2 tablespoons of the cranberries in a food processor. Process. Add the guar gum and process. Set aside.
Put washed and dried greens in a large bowl. Pour half the dressing over the greens and toss. Arrange pears over greens and sprinkle walnuts and cranberries over pears.
Add remaining dressing if you like. Top with freshly ground pepper. Serve right away.
Recipe by The Veggie Queen, Photos by Laura Spear 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...