I first tasted the precursor of this salad when my friend Lenny made it for Thanksgiving dinner. It was an instant hit with my taste buds!


  • 4 cups mixed greens (or 5 oz washed packaged greens)
  • 1 cup fresh pear or apple, washed and diced
  • ½ cup finely sliced celery
  • ½ cup candied walnut pieces
  • ½ cup dried cranberries (soak in hot water for a few minutes to soften if necessary)
  • ¼ cup sunflower seeds, if desired
  • ¼ cup pine nuts
  • ½ cup cranberry or raspberry vinaigrette (or to taste) 


Place ingredients in a large salad bowl and toss gently.

Add vinaigrette and toss gently. 

Serve immediately.