Best Cranberry Pear Salad Recipes

CRANBERRY PEAR SALAD

Steps:

• Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY

Steps:

• Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
• On a cutting board, season the chicken with salt, pepper, and paprika.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
• In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
• Enjoy!

PEAR, TOASTED WALNUT AND MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE

Steps:

• Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes).
• In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper.
• Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving.

CRANBERRY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

ELEGANT CRANBERRY PEAR SALAD

Steps:

• In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
• Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

CRANBERRY-PEAR TOSSED SALAD

Steps:

• For dressing, in a large bowl, whisk together the first six ingredients; set aside. In a heavy small skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat. , In a large salad bowl, combine the greens, pears and cranberries. Drizzle with dressing. Sprinkle with nuts and blue cheese; toss to coat.

CRANBERRY, PEAR, APPLE TOSSED SALAD

Steps:

• Shake dressing ingredients in a jar.
• Toss salad ingredients with dressing.

TOSSED PEAR AND CRANBERRY SALAD

Steps:

• Toss pears with 1/4 cup dressing. Let stand 15 min.
• Combine greens, nuts and cranberries in large bowl.
• Add pear mixture and remaining dressing; toss lightly. Serve immediately.

CRANBERRY-PEAR TOSSED SALAD

Steps:

• For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
• In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.

LAYERED PEAR, FETA, CRANBERRY, SALAD WITH A BALSAMIC DRESSING

Steps:

• Layers -- First layer, lettuce. Second layer, pears. Third layer, cranberries. Fourth layer, feta. Fifth layer, walnuts. Repeat.
• Garnish -- If you want you can garnish with a few thin slices of pears on top.
• Drizzle with the vinaigrette and enjoy!

PEAR, CRANBERRY AND STILTON WALDORF SALAD

Steps:

• 1. Combine dressing ingredients in a bowl and whisk until thoroughly combined.
• 2. If too spicy from cayenne, add another touch of honey to balance it out.
• 3. Cover and place in refrigerator.
• 4. Chop and combine salad ingredients.
• 5. Add dressing and toss until evenly coated.

CRANBERRY & BLUE CHEESE TART WITH PEAR SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
• Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions. Bake for 20-25 mins, sprinkling with cheese halfway through.
• Toss the lettuce leaves and pear with the dressing and serve alongside the tart.

CRANBERRY-PEAR TOSSED SALAD

Steps:

• 1.For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat. 2.In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.

BLUSHING CRANBERRY AND PEAR TURKEY SALAD

Steps:

• In medium bowl, combine mayonnaise and cranberry sauce; set aside. In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired, with dried cranberries.

BLUSHING CRANBERRY AND PEAR TURKEY SALAD

Steps:

• 1. In a medium bowl,combine mayonaise and cranberry sauce,set aside.In a large bowl,combine romaine,spinach and turkey.
• 2. Just before serving,toss with the mayonaise mixture. Top with pear slices,pecans and onion.
• 3. Garnish,if desired,with dried cranberries.

SPINACH ,PEAR AND CRANBERRY SALAD RECIPE - (4.5/5)

Steps:

• 1. For the dressing, in a small bowl whisk together vinegar, mustard and sugar. Gradually whisk in oil, whisking until incorporated. Season with salt and pepper to taste; set aside 2. In a small skillet cook pecans over medium heat, stirring occasionally, until lightly toasted (do not over-brown). Remove from skillet and let cool. 3. In a large bowl combine spinach, pears and onion. Whisk dressing, and drizzle over spinach; toss to coat. Sprinkle with cranberries and pecans, and serve.

CRANBERRY PEAR SPINACH SALAD-BRANDA

Steps:

• In a large bowl, combine the spinach, pear slices, craisins and walnuts. Crumble the gorgonzola cheese and add to the bowl. Pour the dressing over the salad and toss to coat. I saved some cheese, walnuts and craisins to sprinkle on top. Also a few pear slices and a tad of dressing which I added after tossing.

CRANBERRY PEAR SALAD

Steps:

• Drain pears, reserving 1 tablespoon juice (discard remaining juice or refrigerate for another use). Place pears, cut side up, on a lettuce-line plate. Combine the cranberry sauce and reserved pear juice; spoon over pears. Sprinkle with almonds if desired.

PORK TENDERLOIN, PEAR, AND CRANBERRY SALAD

Steps:

• 1. Combine vinegar, mustard, sugar, ½ t garlic, and ¼ t thyme; set aside. 2. Combine pork and remaining garlic, remaining thyme, ½ t salt, and ½ t pepper; toss well to coat. Sprinkle pork mixture with flour; toss well to coat. Let stand 5 min. 3. Heat 1 T oil in a large nonstick skillet over med-high heat. Add shallots to saucepan; cook 3 min or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 T (about 2 min). Reduce heat to med-low. Add vinegar mixture; cook 1 min. Gradually add 1 T oil, remaining ¼ t salt, and remaining black pepper, stirring well with a whisk. Cover and keep warm. 4. Heat 1 T oil in a large skillet over med-high heat. Add half of pork to skillet; cook 3 min or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 T oil and remaining pork. Toss pork with 1 T warm cranberry mixture. 5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 c spinach mixture on each of 4 plates; top evenly with pork.