Holiday Tossed Salad with Pears, Cranberries, Gorgonzola & Walnut Vinaigrette

Holiday Tossed Salad with Cranberries & Pears

Hurrah! Hiller’s has arugula “verity” in stock – this is the arugula with bite; the arugula that barks back at you and tastes like peppery greens you grew yourself. Not to discount the pervasive boxes and bags of arugula in every produce market in town; I use them often by default. But their flavor is mild, to my palate. So when I find free-form arugula, I can’t resist grabbing a bunch. (Yes, you may have to wash it a couple of times, but it’s well worth the effort.)

Of course the ingredients in the salad below are just suggestions. Use goat cheese instead of gorgonzola, dried cherries for cranberrys, yadadada. Click here to see a similar salad I made this time last year using pistachios and pomegranate seeds.

Recipe: Tossed Salad with Gorgonzola, Pears & Cranberries with a Walnut Vinaigrette


  • 1/2-1 teaspoon minced shallot
  • 1 tablespoon balsamic vinegar
  • 5 tablespoons walnut oil
  • 1 teaspoon maple syrup
  • 6 cups salad greens (I used frisee and arugular) washed and spun dry
  • 2 bosc pears, peeled, cored and sliced into 16 pieces
  • 1/2 cup dried cranberries
  • Crumbled gorgonzola as desired


  1. If time allows, soak shallot in vinegar for 30 minutes. Whisk together oil, shallot mixture and maple syrup. Adjust seasonings adding kosher salt and freshly ground pepper to taste.
  2. Toss 1/2 vinaigrette with frisée and raddichio, adding remaining dressing as desired.
  3. On a large platter or 4 individual plates, arrange pears next to or atop lettuces. Sprinkle with cranberries, gorgonzola cheese, to taste, and serve.

Time to soak shallot (optional): 30 minutes

Active Time: 20 minutes

Number of servings (yield): 4

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