You’ll love the flavors and textures in this sweet and savory fresh salad.  Crunchy toasted nuts compliment the tangy blue cheese and sweet fruits. I love balsamic vinegar with fruits, and this one has a little fresh garlic and raw honey, creating complex and delicious accent.

[ingredients title=”Ingredients”]

  • 8 cups fresh washed greens (pictured with 6 cups baby spinach and 2 cups chopped lettuce)
  • 1 pear, cut into thin slices
  • 1 cup fresh raspberries
  • 1/2 cup fresh pomegranate arils
  • 2/3 cup walnut or pecan halves
  • 4 oz. gorgonzola blue cheese, crumbled

[/ingredients] Balsamic Vinaigrette Dressing:[ingredients title=”Ingredients”]

  • 1/4 cup aged balsamic vinegar
  • 1/3 cup extra virgin olive oil (or avocado oil)
  • 1 tablespoon raw honey
  • 1 garlic clove, crushed

[/ingredients][directions title=”Directions”]

  1. In a dry skillet, lightly toast your nuts. Heat them for a few minutes, turning with a spatula, until slightly golden and fragrant.
  2. I prefer to arrange this salad on a serving platter or individual plates so the heavier fruit and nuts do not sink to the bottom of a deep bowl.  Layer salad in the order of ingredients listed.
  3. Mix your dressing ingredients in a lidded container and shake vigorously.  Alternatively, mix ingredients in a dish and whisk until well-combined and oil and vinegar are emulsified.  You may choose to add more oil or more vinegar.
  4. Drizzle your dressing over salad when ready to serve.

[/directions]