Salad · Sides

Pear, Fennel,walnut, cranberry salad

Roasted fruits and nuts tossed with peppery arugula and fresh baby spinach makes for a decadent an elegant salad fit for guests and a humble lunch box ! My salad for my Autumn Brunch.

Ingredients:

8 Bartlett pears, diced

1 whole fennel bulb chopped

12 oz dried cranberries

8 oz of walnuts

2 tbsp butter

1 tbsp brown sugar

8 oz baby spinach

8 oz arugula

4 tbsp balsamic vinegar.

Method:

Preheat oven to 350F

Toss butter, sugar with fruits and nuts and roast till tender and brown.

Toss with salad greens and balsamic vinegar and serve warm !

 

3 thoughts on “Pear, Fennel,walnut, cranberry salad

  1. I’m one of the very few I suppose who has not tried arugula. I’m thinking I will definitely need to try this soon. I need something different from my ‘meat’ salads.

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