Orchard Salad Recipe
baby kale & spinach, honey roasted pears, herbed goat cheese, pepitas, dried cranberries, maple-cider vinaigrette
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Greens
In a large salad bowl, combine the baby kale and baby spinach. Toss gently to mix the greens evenly.
- 2
Honey Roast the Pears
Preheat your oven to 375°F (190°C). Slice the pears into thin wedges and place them on a baking sheet. Drizzle with honey and toss to coat. Roast in the oven for 15-20 minutes or until tender and caramelized.
- 3
Add Toppings
Once the pears are roasted, add them to the bowl with the greens. Crumble the herbed goat cheese over the top, followed by the pepitas and dried cranberries.
Vinaigrette Preparation
- 4
Combine Vinaigrette Ingredients
In a small bowl or jar, combine the maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper. Whisk or shake well until emulsified.
- 5
Dress the Salad
Drizzle the vinaigrette over the salad just before serving. Toss gently to combine all ingredients evenly.