This recipe is number fourteen in my Thirty for Thanksgiving series where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that would be perfect to serve at your Thanksgiving table. I’ve adapted this one from the Vegetable Sides insert where it is listed as the Cranberry-Pear Salad.
I used all my dried cranberries on Apple, Cranberry and Blue Cheese Salad with a Cider Vinaigrette and Green Beans with Cranberries and Blue Cheese so this became a pear salad. I also decided not to make the sweet honey and orange juice based vinaigrette that the recipe called for, subbing instead the vinaigrette recipe from Spicy Broccoli, recipe number thirteen in Thirty for Thanksgiving. Ah the beauty of setting the rules for your blog.
The spicy dressing was a great contrast to the sweet pears and we both inhaled our salads. Dressing the salad while the vinaigrette is still warm give the spinach that nice wilting that is so popular in spinach salads with warm bacon dressing.
Do you have a salad at your Thanksgiving table? It seems like we usually have a spinach salad of some sort but it certainly isn’t a mainstay.