Butter Lettuce Salad with Pears and Walnuts

Disclosure: This is a sponsored post.  

 

 

 

We're still having some warm weather days here in Indiana, so I haven't been so quick to let go of my leafy green salads just yet. Of course, we eat them year round, but more so when it still feels like summer outside. While we have a good mix of warmer days and cooler days now, I do find that I am leaning into salads that offer a more of an autumn vibe than those that use spring and summer fruits and vegetables as mix-ins. We've been topping our greens with apples, pomegranates, dates, and a mixture of nuts so we can make the most of seasonal produce while we can. And even though I am a pear lover, I don't tend to put them in my greens, but I made an exception this week because I wanted to try Golden Blossom Honey's Butter Lettuce Salad with Pears and Walnuts recipe for lunch. 

 

This is a perfect salad for those days where you are just craving the flavors of the autumn season. The pears offer a lovely contrast in flavor and texture to the butter lettuce, which left me wondering just why I've never really incorporated the fruit into my greens. I've definitely been missing out! What surprised me most about this salad is that you're getting many different flavor profiles in such a simple recipe. From the sweet fruits, the pungent scallions, the earthy nuts, the light greens, and the tangy dressing, it offers a fabulous mix of mouthwatering flavors that can't be beat! The dressing is a great alternative to oil heavy dressing because of the yogurt base that's sweetened with just honey and lemon. The next few months will have us surrounded by sugary treat offerings, so it's nice to have a delicious dressing that isn't processed with refined sugars. If it's still a bit toasty in your area but you want to indulge in autumn delights, this is a perfect seasonal salad to help you do that!

 

Ingredients

Salad:

1 head butter lettuce, torn into 1-inch pieces

1 large crimson pear, cored and thinly sliced (no need to peel)

1/2 cup dried cranberries

1/4 cup walnuts, toasted

1/4 cup scallions, chopped

Dressing:

3/4 cup plain yogurt

3 tablespoons RAW GOLDEN BLOSSOM HONEY

3 tablespoons fresh lemon juice

salt and pepper to taste

CLICK HERE FOR FULL RECIPE 

 

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What are some autumn fruits and veggies that you've enjoyed this week?