Sweet, juicy pears need a sharp contrast so they don't taste flat. That is the balance rule in action. You contrast the soft, sweet fruit with salty, sharp Parmesan cheese and crunchy mixed nuts. By tossing the greens in extra virgin olive oil first, you create a silky barrier. When you pour the dark balsamic vinegar over the top as a final touch, it stays bright and punchy without soaking into the leaves and making them soggy.
You need fat to absorb the nutrients hiding in leafy greens. Extra virgin olive oil does the heavy lifting here. It helps your body soak up those vitamins and gives you the rich, satisfying fats that keep you feeling full and energetic long after you finish eating.
I serve this as a bright, crisp side dish. To turn it into a full meal, serve it alongside a piece of roasted chicken or a thick fillet of baked salmon.
Ingredients
- 100 g mixed salad greens
- 2 ripe pears, sliced
- 1 lemon wedge
- 30 g dried cranberries
- 25 g mixed chopped nuts (pecans, walnuts, and hazelnuts)
- 35 g shaved Parmesan cheese
- 45 ml extra virgin olive oil
- 15 ml balsamic vinegar
- Sea salt and freshly ground black pepper
Method
- Spread the mixed greens evenly across a wide serving platter or bowl.
- Drizzle the extra virgin olive oil directly over the greens and toss them gently. The oil coats the leaves, protecting them and adding a grassy, peppery richness.
- Arrange the sliced pears over the oiled greens. Squeeze the lemon wedge directly over the pears to keep their color bright and stop them from turning brown.
- Scatter the cranberries, mixed nuts, and shaved Parmesan across the top of the salad.
- Pour the balsamic vinegar over the salad as a final touch right before serving. Finish with a pinch of sea salt and a heavy crack of black pepper.
Nutritional Analysis
Total (2 Servings)
Calories: 960.0 kcal
Protein: 19.0 g
Fat: 69.0 g
Fiber: 13.8 g
Per Serving
Calories: 480.0 kcal
Protein: 9.5 g
Fat: 34.5 g
Fiber: 6.9 g