Pear, Lentil & Chickpea Salad with a White Wine Pear Dressing
This dish will nourish and satisfy you during these still uncertain times, chock full of nutrient-packed chickpeas, lentils, hearty greens, sliced ripe winter pears and a delectable white wine dressing.
Servings: 4
Ingredients
For the White Wine Pear Dressing: (note that this dressing serves 10, makes enough to keep on hand)
- 2 Bosc pears, peeled, cored, and roughly chopped
- 1/2 cup dry white wine like Sauvignon Blanc
- 1 small shallot, roughly chopped
- 3 tsp Dijon mustard
- 1/4 cup sherry vinegar
- 1 tsp ground black pepper
- 1/2 tsp kosher salt
- 1/2 cup pure maple syrup (or 1/2 cup extra virgin olive oil)
For the Salad:
- 1 ½ cups cooked, rinsed, and drained chickpeas
- 3/4 cups cooked, rinsed, and drained sprouted lentils
- 1 pear, ripe and thinly sliced
- 3-4 handfuls baby greens of choice
- Dried cranberries, for garnish
Instructions
- Prepare the dressing in a high speed blender and blend all of the dressing ingredients together (except for the extra virgin olive oil, if using) until well combined. If using oil, blend the ingredients together, then slowly stream in the oil with the blender running slowly, taste and adjust the seasonings. Set aside.
- Combine all of the salad ingredients together, reserving a handful of dried cranberries for garnish, and drizzle about 4 tablespoons of the dressing over the salad. Gently toss to combine and to evenly distribute the dressing. Bring the extra dressing to the table and refrigerate any leftover in an airtight jar for use over the next few days.
Notes
*Since preference dictates how much dressing or vinaigrette to use, this recipe makes a large batch – so you can use as little or as much as you’d like! Leftover dressing keeps well refrigerated in an air tight vinaigrette jar, or a mason jar, for a few days. Always shake well before each use.
Aside from using extra dressing on salads, also consider brushing it over roasted chicken, or mixing it into side dishes like rice or green beans, etc.