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.
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Servings: 4
Ingredients
- 5 oz mixed greens washed, stems removed
- 2 green d'anjou pears sliced thinly
- ½ C figs (dried or fresh) sliced
- ½ C dried cranberries
- ½ C shredded carrots
- ½ C bacon pieces
- ½ C chopped walnuts
- ¼ C pumpkin seeds without hulls (pepitas) toasted
- ¼ C bleu cheese crumbles
Ginger Molasses Vinaigrette
- ⅓ C olive oil
- ¼ C apple cider vinegar
- 2 tablespoon molasses
- 1 tablespoon coarse ground mustard
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Instructions
- Heat oven to 325 degrees Fahrenheit. Toss pumpkin seeds in 2 teaspoon 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.