Roasted Pear Spinach Salad Recipes

ROASTED PEAR-SPINACH SALAD

Roasted Pear-Spinach Salad image

from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation.

Provided by smithgirlzmom

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon butter
2 pears
1 1/2 teaspoons sugar
1/2 cup sliced almonds
1 cup dried cranberries
8 slices ciabatta
3 ounces blue cheese
1/3 cup cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
6 ounces Baby Spinach

Steps:

Preheat oven to 450 degrees.
Grease baking sheet with butter.
Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
Bake 15 minutes until soft and browned on undersides.
Transfer to waxed paper to cool.
Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
Stir in half of the cranberries and set aside.
Reduce oven temp to 400 degrees.
Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
Remove from oven; crumble cheese and divide among toasts.
Return to oven and bake 4 to 5 minutes more.
Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
With blender running, add 1/3 cup oil in a slow steady stream.
In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
Serve immediately.

Nutrition Facts : Calories 211.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 9.2, Sodium 191.1, Carbohydrate 15.4, Fiber 3, Sugar 10.2, Protein 4.4

ROASTED BARTLETT PEAR SALAD

Roasted Bartlett Pear Salad image

This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.

Provided by Malarkey Test

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 bartlett pears, cored,quartered and cut in slices
2 tablespoons butter, melted
2 tablespoons sugar
3 cups arugula
3 tablespoons olive oil
1 tablespoon white wine vinegar
kosher salt
fresh ground pepper
1/4 cup parmesan cheese, cut into shavings
1/4 cup walnuts, chopped (optional)

Steps:

Toss the pears in melted butter and sugar.
Roast at 500 degrees til slightly browned on both sides.
Take out to cool slightly, but you can serve slightly warm on salad.
Whisk the oil, vinegar, salt and pepper together to make the dressing.
Toss the arugula, pears and dressing til all leaves are coated.
Toss again gently with the cheese and nuts or just sprinkle on top of each plate.

Nutrition Facts : Calories 247.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 20.8, Sodium 151.5, Carbohydrate 20.9, Fiber 3, Sugar 15.4, Protein 3.2

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