Roasted Pear Salad
Servings: 4 servings
Calories: 389kcal
My roasted pear salad is crunchy, flavorful, and festive! Paired with a zesty lemon vinaigrette for a delicious fall salad ready in 25 minutes.
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Ingredients
Salad Ingredients
- 3 pears firm
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 6 cups spring mix
- ½ shallot sliced
- ⅓ cup goat cheese
- ½ cup glazed pecans
- ⅓ cup dried cranberries
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Cut the pears into ¼ inch slices and place in a bowl. Drizzle olive oil and maple syrup onto the pears and mix to coat.
- Place the pear slices onto the baking sheet in a single layer and bake for 12 minutes.
- Meanwhile, make the dressing by adding all ingredients into a small bowl and whisk until combined.
- Allow the pears to slightly cool before assembling the salad.
- In a large bowl, combine the spring mix, shallot, glazed pecans, and dried cranberries with the roasted pears. Add the goat cheese, drizzle with the dressing, and toss gently. Serve and enjoy!
Notes
- Use firm pears (don’t use fully ripe pears) to avoid mushiness.
- Bake the pears right before mealtime so they are still warm and delicious when eating!
- Toast pecans briefly for added crunch.
- Slice shallots thinly for mild flavor.
- Substitute goat cheese with feta or blue cheese if preferred
Nutrition
Calories: 389kcal | Carbohydrates: 46g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 296mg | Potassium: 522mg | Fiber: 9g | Sugar: 25g | Vitamin A: 912IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg
