Pear and Hazelnut Salad with Creamy Cranberry Dressing
(from The Whole Life Nutrition Cookbook…again)
This is a great salad to serve in autumn because pears, hazelnuts and cranberries are in season. It’s also delicious served at a festive holiday meal!
1 head red leaf lettuce, rinsed and torn into pieces
1 firm ripe pear, cored and sliced thin
½ small red onion, sliced into thin rounds
1 cup raw hazelnuts, roasted
½ cup crumbled organic feta cheese, optional
2 tsp extra virgin olive oil
2 shallots, peeled and thinly sliced
1 cup fresh cranberries
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
3 Tablespoons balsamic vinegar
3 to 4 Tablespoons maple syrup
1 tsp orange zest
½ tsp sea salt or Herbamare
- Place all of the ingredients for the salad in a large bowl.
- To make the dressing, heat a small skillet over medium heat and add the 2 tsp olive oil and sliced shallots.Saute shallots for 3 to 5 minutes or until soft. Add fresh cranberries and continue to sauté until the cranberries are soft and have “popped”.
- Place shallot and cranberry mixture into a blender with the orange juice, quarter cup olive oil, balsamic vinegar, orange zest, and sea salt.Blend on high until creamy. Add a few tablespoons of water for a thinner consistency and blend again.
- Drizzle dressing over salad and serve immediately. Extra dressing can be stored in a glass jar in the refrigerator for up to 10 days.
Note: To roast hazelnuts, preheat oven to 350 degrees F. Place nuts into a shallow baking dish. Roast in the oven for about 10 min. Remove and let cool on a plate before chopping.