October Salad

I am so happy to say that I love posting on my blog. Of course, some days it's harder to get content out than others. But for the most part, I absolutely love posting every weekday! While I am always excited about the recipes that I post, I am particularly excited about today's recipe! If you're a regular reader, you've likely realized that I have major love for Mandy's (a local salad restaurant)! I mean, I could eat there everyday! Today, I'm sharing a copycat version of their October Salad!

I have had this recipe on the back burner for a little while - I wanted to wait until October to share it but I was going to wait a little longer! That is, until I was talking to Hannah and she told me she hadn't had salad the whole time she was away (she's been away for almost 2 months!). How can this be!? I know that I can't send salad in the mail - but I must admit, I thought about it! This recipe is going up today to get some salad on the menu! For Hannah, yes, but for all of my other readers too! This salad is easy, seasonal and so tasty!

Start by toasting about 3/4 - 1 cup of chopped pecans in a medium skillet over medium heat. I recommend keeping a pretty close eye on the pecans and taking them off of the burner once they darken a little.

Once the pecans are toasted, set them aside and prep about 6 cups of mixed greens. I use a mixture of spinach and romaine lettuce. You will notice that I say about a whole lot during this recipe - because nothing is exact. I don't follow a precise recipe when I make this salad. I really just eye most of it!

Wash and slice up 2 pears - the pieces should be about an inch thick. There is no right or wrong here. It just has to be small enough to get on a fork when you take a bite of salad.

Add the chopped pear to the mixed greens in the mixing bowl along with 1 cup of grated carrot and 1 cup of chopped cherry tomatoes.

Add the toasted pecans 1/2 cup of dried cranberries and 5-6 oz of crumbled goat cheese to the salad.

In a small mixing bowl, whisk together 3 Tablespoons of olive oil, 3 Tablespoons of balsamic vinegar, 3 Tablespoons of mayonnaise, 2 Tablespoons of water, 2 cloves of crushed garlic, 1 teaspoon of Dijon mustard, 1 teaspoon of brown sugar and salt & pepper to taste. The dressing should be weel combined and creamy before you pour it over the salad.

 Pour the dressing over the salad and toss it together. If you are not planning to serve the salad right away, wait to toss the dressing in until you are about ready to serve!

OCTOBER SALAD
serves 6-8 people

ingredients 
for the salad...
6 cups mixed greens
1 cup grated carrots
2 pears, chopped
3/4 - 1 cup pecans, toasted
1 cup cherry tomatoes, chopped
5-6 oz goat cheese, crumbled
1/2 cup dried cranberries

for the salad dressing...
3 Tablespoons Olive Oil
3 Tablespoons balsamic vinegar
3 Tablespoons mayonnaise
2 Tablespoons water
2 cloves garlic, crushed
1 teaspoon Dijon Mustard
1 teaspoon brown sugar
salt & pepper

directions 
1. Toast the chopped pecans in a medium skillet over medium heat. Keep a close eye on the pecans while they're over the heat and remove them once they are beginning to darken. Set them aside to cool and work on the rest of the salad.
2. Prepare 6 cups of mixed greens (wash and chop) and place in a large mixing bowl.
3. Chop up the pears and the cherry tomatoes and add them to the mixing bowl
4. Add in the grated carrots and the toasted pecans. Next, crumble on the goat cheese and sprinkle the dried cranberries over the top.
5. In a small mixing bowl, whisk the olive oil, balsamic vinegar, mayonnaise, water, crushed garlic, Dijon Mustard, brown sugar, salt and pepper together. The dressing should be well combined and creamy.
6. When you are ready to serve the salad, pour the dressing over the top of the salad and toss it together.

I love that this salad could be eaten as a main course or as a side to a larger meal - both work so well!

Please let me know if you have any questions!