From the Barn brings you recipes straight from the kitchen of one of our local Care Services Co-ordinators — a fantastic cook and baker who always spoils us in the office with their homemade treats. They know first-hand what our clients living with chest, heart, and stroke conditions need to eat to stay well.
This pear and cranberry salad is a true taste of summer — fresh, colourful, and full of goodness.
Ingredients
Serves 3–4
130g mixed salad leaves
1 tin pears
30g pecan nuts
30g dried cranberries
For the dressing:
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
Method
Mix all the dressing ingredients together in a small jug.
If you want the cranberries to be juicy and to soak up the dressing, add them to the dressing and set aside. If you like them chewy, add straight to the leaves.
Place all the salad leaves in a serving bowl and arrange the sliced pears among them. When ready to serve, sprinkle the pecan nuts on top, drizzle the dressing over the salad, toss gently to combine, and serve.
To make more of a meal, crumble feta or goat’s cheese on top.
