KW Naturopath shares recipe for Pear and Hazelnut Salad with Creamy Cranberry Dressing

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!

Salad:

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

Dressing:

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

Preparation:

  1. Place all of the ingredients for the salad in a large bowl.
  2. 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”.
  3. 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.
  4. 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.

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