Ingredients and Weight:
- 1 cup (250g) fresh cranberries
- 2 ripe pears (about 500g), peeled and thinly sliced
- 1/2 cup (125g) crumbled goat cheese
- 1/4 cup (60g) toasted walnuts
- 1/4 cup (30ml) olive oil
- 2 tablespoons (30ml) white wine vinegar
- 1 teaspoon (5g) Dijon mustard
- 1/4 teaspoon (1.2g) salt
- 1/4 teaspoon (1.2g) black pepper
Preparation Time:
15 minutes
Cooking Time:
5 minutes (for toasting walnuts)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Toast the walnuts in a skillet over medium heat for 5 minutes, or until fragrant. Allow to cool.
- In a large bowl, combine the cranberries, pears, goat cheese, toasted walnuts, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper.
- Toss gently to combine. Serve immediately or chill for up to 4 hours before serving.
Nutritional Information:
(Per serving, based on 8 servings)
- Calories: 350
- Fat: 20g (saturated 5g, unsaturated 14g)
- Cholesterol: 15mg
- Sodium: 140mg
- Carbohydrates: 45g (sugar 30g, fiber 5g)
- Protein: 10g
Dish Characteristics:
- Sweet and tart with a salty kick from the goat cheese
- Crisp and crunchy from the walnuts
- Fresh and refreshing from the cranberries and pears
- Visually appealing with bright colors and textures
User Comments:
- "This salad is a perfect balance of flavors and textures. The cranberries and pears are sweet and tart, the goat cheese is salty, and the walnuts add a nice crunch."
- "I love the simplicity of this salad. It's so easy to make, but it's always a hit with my guests."
- "This salad is a great way to use up leftover cranberries. It's also a healthy and refreshing option for a crowd."
Special Precautions and Tips:
- If you don't have white wine vinegar, you can use apple cider vinegar instead.
- To make the salad ahead of time, prepare the salad as directed, but wait to add the walnuts until just before serving to prevent them from getting soggy.
- This salad can be served as a main course or as a side dish.
