Winter Pear Salad

by Chung-Ah Rhee for NatureBox

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With all the heavy eating around the holidays, this salad serves as a hearty dinner option, chock full of flavors and different textures from the crunchy walnuts to the creamy goat cheese. Plus, the Meyer lemon vinaigrette goes hand in hand with this dish, providing such a delightful tartness, especially when you take a bite into the soaked up pears!

Yields 2 servings
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Ingredients:
  • 4 cups mixed baby greens
  • 1/4 cup crumbled goat cheese
  • 1/4 cup walnuts
  • 2 tablespoons dried cranberries
  • 1 pear, thinly sliced
For the vinaigrette:
  • 1/4 cup olive oil
  • 1/4 cup meyer lemon juice
  • Zest of 1 meyer lemon
  • 2 teaspoons sugar
Directions:
To make the vinaigrette, whisk together olive oil, Meyer lemon juice and zest and sugar in a small bowl; set aside.
 
To assemble the salad, place baby greens in a large bowl; top with the goat cheese, walnuts and dried cranberries. Pour the dressing on top of the salad and gently toss to combine. Serve immediately topped with sliced pear.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.