The Leaves of Autumn Salad

This salad captures the essence of coming autumn. Utilizing the first fall produce, soft sensual pears, juicy ruby red pomegranate seeds, plump dried tart cranberries over deep greens that are bursting with life. The only thing left is to drizzle it with a cinnamon balsamic dressing.


The Goods


3-4 pears, I use red Anjou and bosc or tosca pears sliced about ¼ inch thick

1 large pomegranate, seeded

¼ cup dried cranberries

¼ cup walnuts, toasted

8 cups mixed deep greens, baby kale, baby spinach, arugula, baby bok choy leaves, collards etc.

¼ teaspoon cinnamon

5 tablespoons fig balsamic

3 tablespoon olive oil

½ teaspoon maple syrup

Salt and pepper to taste

Get Cooking

Wash and gently dry greens, wash and prep pears and pomegranate. Set aside. Gently toast walnuts in a dry saucepan. Watch closely, this will only take 1-2 minutes on medium high heat. Combine cinnamon, fig balsamic, olive oil, maple syrup, salt and pepper in a small bowl and whisk until combined.  Taste and adjust seasoning to your personal preference! Next, find your favorite salad bowl and add greens and top with pears, pomegranate seeds, walnuts, and cranberries. Drizzle dressing and toss gently! Serve and enjoy the flavors of autumn!

 Tip: If you are not going to serve the salad right away, a squeeze of lemon will keep the pears from browning.