Ingredients
Scale
For the Salad
- 4 cups Dark Leafy Greens such as Baby Kale and Baby Chard
- 1/3 cup shaved Parmesan cheese
- 1 large Bosc Pear
- 2/3 cup whole Pecans
- One small Chioggia Beet (about 1/2 cup sliced)
- 4 Figs (about one cup sliced)
For the Maple Dijon Dressing
- 1/4 cup Avocado oil
- 2 tbsp White Balsamic vinegar
- 1 tbsp Maple syrup
- 2 tsp whole grain Dijon mustard
- 1/2 tsp Salt
- 1/8 tsp Pepper
Instructions
- Place all ingredients for the vinaigrette in a deep sided cup, and use an immersion blender to mix.
- Slice the pear and shave the parmesan, and place them in a large bowl with the greens and pecans.
- To slice the pear, remove the stem and cut in half lengthwise. Remove the seeds and any bits of the core of the pear. Then, cut each half into wedges about a half inch thick.
- Peel and thinly slice the Chioggia beet.
- Remove the stems from the figs and cut them into quarters.
- Add the greens to a large bowl, along with the parmesan, pears, pecans, beets, and figs.
- Pour the vinaigrette over the salad, toss to coat and serve.
Notes
- White wine vinegar may be substituted for the white balsamic vinegar. If you need to use a vinegar other than white balsamic, be sure to use something mild that will not overpower the other flavors (plain white vinegar is a good example of something too strong).
- Other slightly bitter greens such as frisee or arugula are nice in place of the dark leafy greens. Spring Mix is also nice in this salad.
- This dressing is great on other salads as well, and the recipe is easily doubled. Don't substitute regular Dijon mustard for the whole grain Dijon, the dressing will not have the same flavor.
- You can try using spicy candied pecans to punch up this salad a little bit, they are really good!
- I recommend eating this salad right away, because the pear will start to brown once it is cut and not look as appealing.
- If you want to make any of the components of this recipe in advance, the dressing can be made ahead and stored in a bottle or jar in the refrigerator until you make the salad. The parmesan may also be shaved in advance and stored in the refrigerator in an airtight container with a lid. If you plan to use the spicy candied pecans for this salad, they may be made up to a week in advance.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Side Dishes and Salads
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 339
- Sugar: 11
- Sodium: 515
- Fat: 29
- Saturated Fat: 4
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 7