SALAD WITH ROASTED PEARS
This spinach salad with roasted pears is bursting with fall flavors and is made in under 30 minutes, including roasting the pears.
Bartlett pear Butter Baby spinach Navel orange Hemp hearts Olive oil Red wine vinegar Parmesan cheese
Roast the pears: Preheat oven to 400 degrees. Place butter and sprinkle salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
While pears are roasting, prepare salad and dressing: Start by slicing orange. Slice in half, then slice into sections. Peel peel off of each section, and remove as much pith as desired.
Place baby spinach leaves on serving plate, top with sliced oranges and hemp hearts. –
Make vinaigrette by pouring olive oil and red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste Taste and adjust to your preference.
Remove pears from oven, they're done when caramelized on the bottom. Transfer to salad, dress with vinaigrette and enjoy immediately. Top with shaved parmesan if desired.
Make this a simple full meal by cooking a chicken breast with the pears, or add a pork chop, tofu, or salmon to the salad. Croutons or crusty bread is definitely a great addition too!
HOW TO ENJOY
Get the full recipe, tips, and recipes to use up leftover ingredients at the link below.
get more info
GET THE RECIPE