In the South, when you feel a nip in the air you know tailgating is going strong! Whether you are at the game, on the quad or in your armchair, nothing goes better with all that food than a salad full of the autumn harvest of pears. You never know what will end up on the tailgate table. This healthy salad featuring pears along with dried fruit, red onions, pecans, blue cheese and spinach will add not only nutrient density but a variety of fall flavors to the meal.
For more health information about pears, click here.
Harvest Pear Salad with Apple Cider Vinaigrette
Makes 6 to 8 servings
Ingredients:
3 tablespoons, apple cider vinegar with the mother (Bragg)
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/3 cup extra virgin olive oil
2 pears, chopped (crisp pears like Asian or Bosc)
1 tablespoon lemon juice
3/4 cup dried apricots, cut into thin strips
3/4 cup dried figs, cut into thin strips
1/2 cup golden raisins
1 small red or purple onion, thinly sliced
1 cup jicama, diced
1 (6 ounce) package fresh baby spinach
1/2 cup pecans, toasted and coarsely chopped
1 (4 ounce) package of crumbled Gorgonzola or blue cheese
Instructions:
- Whisk together the apple cider vinegar, garlic clove, Dijon mustard and sugar. Then whisk in the olive oil until blended. Pour into a jar and seal it with a lid.
- Toss together the chopped pear and lemon juice in a medium bowl. Add the apricots, figs, raisins and onion, tossing well. Shake the dressing in the jar until mixed well. Pour over the pear mixture and toss again. Chill one hour or overnight.
- When ready to serve, have each person arrange spinach on their plate and then top with the pear mixture.
- Sprinkle with pecans and cheese.
Adapted from southernliving.com
