CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 4 (serving size: 1/2 cup)

Fall is on the way, and this crisp pear salad is ready to help your taste buds make the transition. Golden raisins add natural sweetness; walnuts deliver a nice crunch and heart-healthy fats. Don’t skip the toasting step—it intensifies the rich flavor and tones down the bitter tannins. Store leftover whole ginger in a plastic bag in the refrigerator.

How to Make It

Whisk together lemon juice, honey, Dijon mustard, grated fresh ginger, kosher salt, and black pepper in a small bowl; gradually add olive oil, whisking until blended. Toss together baby spinach, sliced Bartlett pear, and golden raisins in a medium bowl; toss with dressing. Divide salad among 4 plates; top with chopped toasted walnuts.

You May Like