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
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
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.