This fresh green salad with pears, walnuts, dates and blue cheese is a fresh option for your holiday table! It’s a great side salad for fall dinners, too. Recipe yields 4 side salads.
Recipe adapted from The Gourmet Kitchen by Jennifer Farley.
*Pear notes: This was my first experience with Bosc pears, which you’ll probably see again in another recipe. I learned that they’re more firm than most varieties, but you know they’re ripe when they yield to gentle pressure at the neck.
Make it dairy free/vegan: Omit the cheese. If you’re vegan, use maple syrup instead of honey.
Make it nut free: Substitute sunflower seeds for the walnuts.
Change it up: If you don’t like blue cheese, goat cheese would be nice instead. I think this salad would also be great with slices of Golden Delicious apples, instead of the pears.
Recipe from Cookie and Kate: https://cookieandkate.com/pear-date-walnut-salad-recipe/