Caramelized Onion, Pear, and Goat Cheese Salad with Maple Vinaigrette

Caramelized onions add the perfect sweetness to this balanced autumnal salad with Maple Viniagrette dressing.

📝 Ingredients

• 8 ounces spring mix
• 6 ounces baby spinach
• 1 Tablespoon olive oil
• 1 onion (thinly sliced)
• 3/4 cup chopped pecans
• 1 pear (sliced thin)
• 1 1/2 cups red grapes (halved)
• 3/4 cup dried cranberries
• 4 ounces crumbled goat cheese
• 1 Tablespoon real maple syrup
• 1 Tablespoon Dijon
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Heat a Tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.
2. 2In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant. Remove from heat.
3. 3Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.
4. 4To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined. Add the oil and shake again until smooth.
5. 5Serve salad with vinaigrette.