Ok, are you out of your turkey coma yet? Are you telling yourself that you do not want to go into the kitchen for another week? Well, I have come to the rescue with a very easy salad for you to make this weekend. How about a light recipe like my Harvest Salad with Warm Citrus Bacon Vinaigrette? I always say that the hardest part of the Thanksgiving meal and having guests for the holidays is not the Thanksgiving meal itself. It is the fact that we have to think of all the other meals before and after to feed everyone. So, this salad may be just what you are looking for.
Now, I know we all look forward to the holidays and all the good food that comes with it. I love the stuffing at Thanksgiving time, the Ham at Christmas and all the yummy appetizers we come up with for New Years and all the football games in between. I love my family favorites like Jalapeno Cornbread Stuffing and desserts like Jewish Coffee Cake. However, it is great to have some holiday recipes that are super flavorful and have a bit more of a fresh element to it like my Harvest Salad with Warm Citrus Bacon Vinaigrette.
This salad starts with fresh greens, like spinach or spring mix and arugula and adds the punch of flavor by adding pears, dried cherries, blue cheese, and toasted pecans. The vinaigrette is warmed to enhance the flavors of the citrus, bacon and other ingredients. Pare it with roasted or grilled meat or toss in leftover ham or turkey to make it a full meal.
I love making salads that have lots of flavor so you do not feel like you are just eating a pile of greens. This recipe for Harvest Salad with Warm Citrus Bacon Vinaigrette is an incredible balance of sweet, salty, crunchy and tart. Have fun by substituting other fruits, nuts and cheeses for a new flavor twist. Enjoy a fresh addition to your holiday table and happy harvest from the Memorable Kitchen!
- 4 cups spinach or arugula salad mix
- 1 pear coarsely chopped
- ⅓ cup dried cherries
- ¼ cup blue cheese crumbles
- ⅓ cup chopped pecans
- 4 slices cooked thick but bacon
- 2 small oranges or clementines, juiced
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons chopped green onion
- ¼-1/3 cup extra virgin olive oil
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place bacon on parchment paper and cook for 20-30 minutes until crisp, turning once.
- Drain on paper towel lined plate and set aside. When cool, chop into small pieces.
- In a small sauce pan whisk together orange juice, honey and mustard and bacon. Cook on medium heat for 1 minute or until heated through.
- Pour mixture into a small food processor or blender. Add salt, pepper, and onion. Pulse until smooth about 10 seconds.
- While food processor is still running, drizzle in olive oil until completely emulsified.
- In a medium salad bowl, place salad greens, pear, cranberries, blue cheese and pecans.
- Drizzle in enough dressing to lightly coat.
- Serve immediately with additional dressing.