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Ingredients
  

  • 5 oz mixed greens
  • 1 cup pecan halves, lightly toasted
  • 1 ripe D'Anjou pear, cut into bite-sized pieces
  • 1 Honeycrisp apple, cut into bite-sized pieces
  • 1 cup pomegranate arils

Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp Dijon mustart
  • 1 tbsp maple syrup (or honey)
  • 1 1/2 tsp grated fresh ginger root
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions
 

  • Toast pecan halves over medium low heat in a pan on the stove. Stir often. Watch closely. This won’t take long, and they burn easily.
  • Combine and whisk all salad dressing ingredients together.
  • Right before the meal, in a separate bowl, toss the mixed greens with the dressing so that all the greens are covered.
  • Put the dressed greens on a serving platter.
  • Arrange all the other salad ingredients on top of the greens in an attractive fashion, adding the pomegranates arils last.

Notes

  1. Goat cheese or feta cheese crumbles are a nice addition to the salad ingredients (about a 1/2 cup).
  2. The amounts of salad ingredients are suggested. This salad works well with more or less of any of the salad ingredients.
  3. Other types of greens, such as kale or arugula, also work well with this recipe.