Crisp Autumn Pear & Walnut Fresh Salad

• 6 cups mixed salad greens (such as baby kale, arugula, and spinach)
• 2 ripe but firm pears, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 small red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 2 teaspoons apple cider vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside to cool.
2. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and freshly ground pepper until well combined to form the dressing.
3. In a large salad bowl, combine the mixed greens, thinly sliced pears, dried cranberries, and red onion slices.
4. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
5. Sprinkle the toasted walnuts and crumbled feta cheese on top.
6. Serve immediately for best freshness and texture.

Chef tips

• Use firm pears like Bosc or Anjou to keep the slices from becoming mushy and maintain a crisp texture.
• If walnuts are not available, toasted pecans or almonds make great substitutes for crunch.
• For a nut-free option, omit walnuts and increase dried cranberries or add pumpkin seeds for texture.
• Prepare the dressing in advance and store covered in the fridge for up to 3 days; toss the salad just before serving to keep it crisp.