Thank goodness, my husband and sons love salads as much as I do well almost as much. Since I make one go with nearly every dinner, it works out pretty well. But as usual, we all embrace a little change, so the odds of getting served the same salad in a week is pretty slim. This Roasted Pear Salad is delicious. I seasoned sliced pears and popped them in the oven until tender and just starting to carmelize. Once cooled, I combined them with lettuce, blue cheese, candied almonds, dried cranberries, shallots, and crisp crumbled bacon and then drizzled the salad with a balsamic vinaigrette. Such a great combination of textures makes a great salad and perfect to serve alongside a holiday meal.
Ingredients for Roasted Pear Salad:
Salad:
5-ounces Red Oakleaf Lettuce
3 firm but ripe pears
2 tablespoons olive oil
*1/4 cup candied almonds
1/4 cup dried cranberries
1/4 cup crumbled stilton or blue cheese
2 shallots, diced
2 slices of bacon, cooled and crumbled
kosher salt
black pepper
Dressing:
1/4 cup extra virgin olive oil
2 teaspoons maple syrup
2 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
pinch of nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
* I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.
Time-Saving Tips: Prepare the dressing a few hours in advance.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside.
Cut each pear into eight pieces and remove the seeds. Transfer the pears to a glass baking dish; gently toss with two tablespoons of oil and season with salt and pepper. Roast in a preheated 375-degree oven for 25 minutes; turn halfway thru baking; set aside and let cool.
Add the lettuce to the bowl and arrange the pears on top. Sprinkle with the cheese and shallots: add the rest of the ingredients. Shake the salad dressing and drizzle some of it on top you might have extra.
It's ready! Roasted Pear Salad is so delicious. Once you try roasting pears, you'll be wondering what took you so long.
Enjoy!
Roasted Pear Salad:
Salad:
5-ounces Red Oakleaf Lettuce
3 firm but ripe pears
2 tablespoons olive oil
*1/4 cup candied almonds
1/4 cup dried cranberries
1/4 cup crumbled stilton or blue cheese
2 shallots, diced
2 slices of bacon, cooled and crumbled
kosher salt
black pepper
Dressing:
1/4 cup extra virgin olive oil
2 teaspoons maple syrup
2 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
pinch of nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Combine the dressing ingredients in a small jar. Shake well and set aside. If you don't have a small jar just mix dressing in a small bowl; set aside.
Cut each pear into eight pieces and remove the seeds. Transfer the pears to a glass baking dish; gently toss with two tablespoons of oil and season with salt and pepper. Roast in a preheated 375-degree oven for 25 minutes; turn halfway thru baking; set aside and let cool.
Add the lettuce to the bowl and arrange the pears on top. Sprinkle with the cheese and shallots: add the rest of the ingredients. Shake the salad dressing and drizzle some of it on top you might have extra.
* I decided to dig into my Honey Roasted Nut Mix and pulled out almonds for the salad.
Time-Saving Tips: Prepare the dressing a few hours in advance.
Comments