I made this salad because I needed something festive for a brunch I hosted today, but I love it so much that now I’m looking for any excuse to take it everywhere this holiday season.
It’s got lots of fruit, a hearty dose of blue cheese and just the right amount of tang from the dressing. Add some diced chicken and it’s a meal. Best of all, it comes together quickly for anything from a potluck to a dinner party.
Berry Wreath Salad
½ head iceberg lettuce
1 bag of mixed field greens
¼ bag baby spinach
1 firm ripe pear, peeled and diced into 1 in cubes
1 pear, sliced
1 pint blueberries
1 medium apple, diced into 1 in cubes
2 large bunches grapes
½ cup dried cranberries
1 cup toasted pecans, roughly chopped
125 g extra creamy blue cheese (may also be labeled as mild), crumbled in large chunks
1 bottle Brianna’s Rich Poppy Seed Dressing
Roughly chop iceberg lettuce and arrange in a ring on a round serving platter with a small dish in the center (mine was a 15 in diameter), or use a round preformed “chips and dip” platter.
Top with field greens. Arrange spinach leaves in flower pattern and throughout field greens. Place grape bunches on top of salad.
Gently mix apples, pears and blue cheese in a small bowl. Split into two portions and arrange decoratively on salad next to grapes. Sprinkle remaining salad with cranberries, pecans and blueberries.
Fill small serving bowl in center of platter with dressing and serve. Salad can be made several hours in advance. Store, covered with plastic wrap, in the fridge.