Mixed Greens With Pears Cranberries And Goat Cheese Food

CRANBERRY, GOAT CHEESE, AND PECAN SALAD

Cranberry, Goat Cheese, and Pecan Salad image

This Cranberry, Goat Cheese, and Pecan salad with Mixed Greens and Balsamic vinaigrette is an easy, vegetarian, gluten-free side or main.

Provided by Elizabeth Lindemann

Categories Salad

Time 10m

Number Of Ingredients 11

Ingredients

4 cups baby mixed greens (or spring mix, arugula, spinach (about 2.5 oz.))
1/4 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup candied pecans or walnuts (honey toasted or any kind will do)
2 oz. soft goat cheese (chèvre)
1 teaspoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1.5 tablespoons mayonnaise
1/2 tablespoon pure maple syrup
1/4 teaspoon kosher salt
black pepper (to taste)

Steps:

In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
Toss everything gently together. Divide into two serving bowls or plates and serve.

Nutrition Facts : Calories 327 kcal, Carbohydrate 28 g, Protein 7 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 17 mg, Sodium 541 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

CRANBERRY AND ROASTED BEET SALAD

Cranberry and Roasted Beet Salad image

I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese
1/4 cup sliced almonds
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens, optional

Steps:

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette image

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

Provided by Abby Girl

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup balsamic vinegar (or white wine vinegar)
5 dried black figs, stemmed and coarsely chopped
10 tablespoons water (1/2 cup plus 2 T)
1 tablespoon fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
6 cups mixed salad greens
1 1/2 cups bosc pears, thinly sliced
1/4 cup goat cheese, crumbled
candied walnuts (optional)
grape tomatoes, chopped (optional)

Steps:

Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

MIXED GREENS WITH PECANS, GOAT CHEESE, AND DRIED CRANBERRIES

Mixed Greens With Pecans, Goat Cheese, and Dried Cranberries image

Make and share this Mixed Greens With Pecans, Goat Cheese, and Dried Cranberries recipe from Food.com.

Provided by Londonsbk

Categories < 15 Mins

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
3/4 cup olive oil
2 (5 ounce) bags mixed baby greens
1 1/2 cups dried cranberries (about 7 ounces)
1 small red onion, very thinly sliced
1 1/2 cups glazed pecans (about 8 ounces) or 1 1/2 cups walnuts (about 8 ounces)
5 1/2 ounces log soft fresh goat cheese, crumbled (about 1 1/4 cups)

Steps:

Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.