This is a sweet salad chock full of fruits, toasted nuts, and cheese and served with a sweet lemon-vinaigrette dressing. We love to eat it as a side dish when we’re serving chicken crescent rolls or chicken pot pie.
winter fruit salad
adapted from allrecipes.com
1/2 cup white sugar
1/2 cup lemon juice (fresh is best, but store bought is fine, too)
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head of lettuce or several large handfuls of mixed greens
1-2 apples, peeled, cored and cut into bite sized pieces
1 pear, cored and cut into bite sized pieces
2 tangerines, peeled and white pith removed
1/2 cup pecan halves
2 oz gruyere cheese, chopped into 1/4″ pieces
1/3 cup dried cranberries
Combine all the ingredients for the dressing in a food processor and blend until smooth.
Heat a skillet to medium and add the pecans. Stirring frequently, cook until the pecans are fragrant, 1-2 minutes. Watch carefully to ensure that they do not burn.
Place the chopped lettuce in the bottom of a large salad bowl. Top with the fresh fruit, then add the pecans, cheese, and cranberries. Drizzle with dressing. Serve additional dressing on the side.