I’m coming to you with another holiday side dish idea. Easy addition to your holiday table that can be prepped couple days in advance, which is a bonus in my book, especially on Thanksgiving.
Not gonna lie, I’ve been on a cranberry kick lately. Maybe like obsession. I did not grow up eating much cranberries around holidays and feel like it’s something new that I recently discovered that I’m loving very much. They are so festive and versatile. Plus, have you seen sugared cranberries?! They’re all over pinterest and just scream holidays! So, so pretty.
Today it’s all about a tasty green salad with roasted pears, salty goat cheese, and toasted walnuts. Drizzled with lemon vinaigrette and sprinkled with sugared cranberries, which are optional but highly recommended. If you don’t even like the taste of cranberries, you have to add them just for lookin’ ’cause they are too darn pretty!
- 2 red pears, cored and quartered
- 5 oz. Herb Salad Mix (or Spring Mix)
- ½ cup toasted walnuts, chopped
- ⅓ cup crumbled goat cheese
- Sugared Cranberries, optional
- olive oil
- salt and pepper
- ¼ cup extra-virgin olive oil
- 1½ Tbsp. fresh lemon juice
- 1 Tbsp. shallot, minced
- ¾ tsp. Dijon mustard
- ¼ tsp. sugar
- ¼ tsp. lemon zest
- salt and pepper
- 1 cup fresh cranberries
- ¼ cup water
- ¼ + ½ cup granulated sugar, divided
- Preheat the oven to 450F.
- Toss pears with olive oil; season with salt and pepper. Arrange on foil-lined baking sheet in a single layer and bake 25-30 minutes until golden brown and caramelized. Remove and cool.
- Whisk all the ingredients in a bowl; season with salt and pepper.
- To Assemble Salad: toss salad greens, roasted pears, walnuts, and goat cheese with vinaigrette. Sprinkle with sugared cranberries and serve.
- In a small saucepan, bring water and ¼ cup of sugar to a simmer or until the sugar dissolves. Remove from heat. Add cranberries to the sugar syrup and mix, coating cranberries with the sugar syrup. Transfer the cranberries to a parchment lined cooling rack, separating the cranberries as much as possible to avoid clumps of sugar. Cool for 1 hour.
- Place the remaining ½ cup of sugar in a shallow dish and roll the cranberries in batches, coating evenly with sugar. Transfer coated cranberries to a clean plate and let cool for 1 more hour.
Sugared Cranberries can also be prepared up to 3 days and stored, covered at room temperature.
Lemon Vinaigrette adapted from Epicurious
Sugared Cranberries adapted from Bakers Royale
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