An autumn pear salad with figs dressed with a molasses vinaigrette
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5 from 1 vote

Autumn Pear Salad with Figs & Ginger Molasses Vinaigrette

The perfect autumn salad with pears, figs, dried cranberries, toasted pumpkin seeds, carrots, bacon and mixed greens.  Dressed with a ginger molasses vinaigrette, this salad is a perfect way to celebrate fall.
Course Salad
Cuisine American
Keyword Easy Recipe, Fall
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Stacey | SouthernDiscourse.com

Ingredients

  • 5 oz mixed greens washed, stems removed
  • 2 green d'anjou pears sliced thinly
  • 1/2 C figs (dried or fresh) sliced
  • 1/2 C dried cranberries
  • 1/2 C shredded carrots
  • 1/2 C bacon pieces
  • 1/2 C chopped walnuts
  • 1/4 C pumpkin seeds without hulls (pepitas) toasted
  • 1/4 C bleu cheese crumbles

Ginger Molasses Vinaigrette

  • 1/3 C olive oil
  • 1/4 C apple cider vinegar
  • 2 Tbsp molasses
  • 1 Tbsp coarse ground mustard
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp red pepper flakes

Instructions

  • Heat oven to 325 degrees Fahrenheit.  Toss pumpkin seeds in 2 tsp olive oil.  Spread in single layer on baking sheet and bake for 12-15 min. or until golden brown.
  • While the pumpkin seeds are toasting, core and slice pears.  Add pears and the rest of the salad ingredients to the greens.
  • Remove pumpkin seeds from the oven and cool while making vinaigrette.
  • Add all vinaigrette ingredients to emulsifying shaker and shake or to small bowl and use emulsifier or hand mixer to mix until all ingredients are well  blended.
  • Add toasted pumpkin seeds and desired amount of vinaigrette to salad.  Toss until salad is well coated and serve.

Notes

Vinaigrette will separate after sitting.  Shake or remix before using again.