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Craisin’ Green Salad With Pears

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“I developed this to go along with Blueberry Pomegranate Infused Red Wine Vinegar. Remember that pears ripen from the inside out, the best way to check for ripeness is to "check the neck for ripeness". To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe. I have also used Walnut Oil instead of olive oil, and subbed in goat cheese or bleu cheese -all of them are good! Radicchio is bitter so be careful that you are using just a smidgeon of it. The cooking time is the resting time in the refrigerator.”
1hr 15mins

Ingredients Nutrition


  1. For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
  2. In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
  3. Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.

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