Sautéed Pear & Apple Salad

1 cup apple juice

1 Tbsp cider vinegar

1 Tbsp balsamic vinegar

1 tsp extra virgin olive oil

1 Tbsp coarse grained dijon mustard

¼ tsp freshly ground black pepper

½ tsp salt

1 large Granny Smith apple, cored and cut into 8 wedges

1 med. Bartlett pear, cored and cut into 8 wedges

2 Tbsp extra virgin olive oil or butter or a combination of both

10 cups spring mix (about 10 ounces)

1 cup seedless green grapes, halved.

½ cup crumbles blue or goat cheese

¼ cup dried cranberries

3 Tbsp chopped pecans, toasted


Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegars, oil, mustard  salt, and pepper, stirring with a whisk. Set aside.

Heat oil or butter in a saute pan over medium heat. Add pear and apple wedges and cook 10 to 15 minutes or until they begin to soften and turn golden. Drain on paper towels and let cool slightly.

Combine greens, grapes, apples, and pears in a large bowl. Drizzle with apple juice mixture,  tossing  gently to coat. Sprinkle with blue cheese, cranberries and nuts. Enjoy!

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