Cascade salad with sesame ginger vinaigrette
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A zesty sesame ginger vinaigrette made with balsamic vinegar goes great with this mixed greens and kale salad topped with dried cherries, almond slices, red onion and Gorgonzola cheese.

Course: Salad
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
The salad
  • 5 oz baby spring mix lettuce
  • 3 oz kale
  • 1 pear peel and cut into bite sized pieces
  • 4 tbsp red onion diced
  • 1 medium-large carrot shredded
  • 1/2 cup almond slices
  • 1/2 cup dried cherries
  • 1/2 cup Gorgonzola cheese crumbles
The vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp toasted sesame oil
  • 2 tbsp Tamari or soy sauce
  • 1 clove garlic minced
  • 2 tbsp honey
  • 2 tbsp juice from a navel orange
  • 1 1/2 tsp fresh ginger peeled and minced
  • 1 tsp dried thyme 3 tsp if fresh thyme
  • 1/4 tsp freshly ground black pepper
The salad
  1. Rinse, dry and prep all the ingredients except the cheese, and set aside in a large salad bowl. Prepare the vinaigrette as below. Toss the salad in desired amount of dressing. It should be well coated but not too wet. Top the salad with the cheese and serve.

The vinagrette
  1. Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4-5 days. Allow the salad dressing to come to room temperature, and then re-emulsify.

Recipe Notes

Tamari is gluten-free soy sauce.
I recommend using a ripe bosch or anjou pear.
Serve with grilled chicken or shrimp for a hearty meal.

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