Roasted Pear and Spinach Salad with Spiced Pecans

PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 x 1-cup servings

Isn’t your mouth watering after just reading the title of this one? This salad is beauty on a plate! Between perfectly roasted pears and spectacularly spiced pecans your taste buds will be taken to a whole new level!

½ cup (120 ml) pecans

1 tsp (5 ml) Sucanat or other unrefined sugar

1/8 tsp (0.625 ml) Chinese five spice powder

1/8 tsp (0.625 ml) chili powder

Pinch cayenne pepper

Pinch each sea salt and freshly ground black pepper

1 pear, cored and cut into ¼-inch slices

4 cups (950 ml) baby spinach, packed

1 Tbsp (15 ml) white balsamic vinegar

½ Tbsp (7.5 ml) extra virgin olive oil

2 tsp (10 ml) blue cheese, such as Roquefort, crumbled

Preheat oven to 425°F (220°C). Spread pecans on a baking sheet. In a small metal bowl, mix together Sucanat, Chinese five spice powder, chili powder, cayenne, sea salt and pepper. Toast pecans for 5 minutes. Remove and add to bowl with spices. Toss to combine, then scrape back onto baking sheet and place in oven to melt spices and brown sugar onto nuts, 2 or 3 minutes. Remove and set aside.

Place pear slices on a baking sheet and roast in oven until lightly browned around the edges, 5 to 8 minutes. Transfer roasted pears to a salad bowl, and add spinach.

In a separate small bowl, whisk together vinegar, olive oil and blue cheese. Pour over spinach and pears and toss. Divide salad among four plates and top with spiced pecans.


Calories: 155 | Calories from Fat: 107 | Protein: 3 g | Carbs: 12 g | Total Fat: 12 g | Saturated Fat: 1.3 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 42 mg | Cholesterol: 1 mg