Guest Blog: What’s so Indie About Food? Pecan Pear Salad

Canadian artist Roberta Murray of Uncommon Depth shares an easy, but very pretty, salad today for What’s So Indie About Food?. I’m going to my mother-in-law’s for Thanksgiving and I’m responsible for most of the vegetable dishes, so I think I’m gonna do this one for our first course. 

by guest contributor Roberta Murray of Uncommon Depth

Pecan Pear Salad

This is a very showy salad and makes a delightful lunch. Add a homemade crusty roll and you’ve covered all the food groups. Perfect for an afternoon entertaining the ladies or for your Thanksgiving meal.

Salad (1 serving):
Mixed greens (I used romaine and spinach)
½ Pear (cut into 4 slices)
Handful of pecans
Crumbled goat cheese
Sunflower Seeds
Pomegranate Ginger Dressing

Pomegranate Ginger Dressing (3 to 4 servings):
2 TBSP Oil (Coconut, Walnut, Olive, etc.)
1 TBSP Honey
½ tsp ground Ginger
¼ Cup Merlot or Ice Wine
Pomegranate seeds

Arrange greens on plate, cut pear into 4 slices and arrange nicely on top of greens, sprinkle nuts, cheese and sunflower seeds over top. Drizzle dressing over top. Using even 1/2 coconut oil gives this a very tropical flavour that is simply delicious.