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Mixed Greens with Bosc Pears, Cashews + Cranberries

6 December 2013

Mixed Greens with Bosc Pears, Cashews + Cranberries


I don’t know about everyone else, but I ate WAY too much over Thanksgiving. As in, two full turkey dinners too much. While I’d love to post a new recipe for eggnog doughnuts or mulled wine this week, the safest bet is probably something a wee bit more healthy. This festively colored salad – with fresh bosc pears, salted cashews, dried cranberries, and a sweet orange-raspberry vinaigrette – perfectly fits the bill. The recipe – originally featured in the December 2000 issue of Sunset magazine – makes 16 small servings, so adjust the ingredients accordingly. Enjoy, and buon appetito!




1 ½ tsp freshly grated orange peel

1/3 cup freshly squeezed orange juice

½ cup raspberry vinegar

¼ cup salad oil

2 tbsp honey

1 cup sweetened dried cranberries

3 fresh firm-ripe Bosc pears

1 1/3 pound mixed salad greens, rinsed + crisped

1 cup roasted salted cashews


Freshly ground black pepper


1.  In a wide 10- to 12-quart bowl, mix orange peel, orange juice, vinegar, oil and honey. Add cranberries and stir to incorporate.

2.  Rinse, dry, quarter and core pears. Cut lengthwise into ¼-inch-thick slices or chop into 1-inch chunks. Place in bowl with orange mixture and mix gently.

3.  Add salad greens and cashews. Mix gently to coat with dressing. Add salt and pepper to taste.


2 Comments leave one →
  1. 6 December 2013 9:07 pm

    cranberries and pear in salad is the best! I feel like eating salad now.

  2. 11 April 2015 10:08 am

    this is a lovely salad

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