Winter salad with ham, pears and pecans

Winter salad with ham, pears and pecans

This easy winter salad recipe is a deliciously different way to use leftover baked ham. Just toss together fresh field greens with chopped ham, toasted pecans and red Bartlett pears and then drizzle with our homemade honey-mustard vinaigrette and top with crumbled goat cheese. The result: a nutritious, colorful side dish or entree for a quick weeknight dinner.

Yield: 6 servings
Nutrition facts: Per serving: 354 calories, 20 g fat, 27 g carbohydrates (6.1 g fiber), 22 g protein, 1,433 mg sodium

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½ cup pecan halves
3 Tbsp. Dijon mustard
3 Tbsp. honey
3 Tbsp. lime juice
2 Tbsp. olive oil
½ tsp. salt
¼ tsp. pepper
1 lb. baked ham in 1 piece, cut into 1-in. chunks
1 lb. red Bartlett pears, halved lengthwise, cored and cut crosswise into ½-in.-thick slices
14 cups field greens
6 oz. soft, mild goat cheese, crumbled


  1. Preheat oven to 400°F. Place pecans on baking sheet and toast for 7 minutes or until fragrant, crisp and lightly browned. (Or do this in a toaster oven at 350°F, but watch carefully; pecans will toast in 3 to 5 minutes.)
  2. Meanwhile, in large bowl, whisk together Dijon mustard, honey, lime juice, olive oil, salt and pepper.
  3. Add toasted pecans, ham, pears and greens, and toss to combine.
  4. Serve with cheese scattered on top.