PREP: 15 minutes | COOK: 15 minutes | YIELD: 4 servings
Get ready to fall in love with salad all over again! This isn’t just any salad; it’s a masterpiece of textures and flavors that’s perfect for a crisp autumn day or a sophisticated dinner party. We’re talking about tender, caramelized roasted pears, crunchy pecans with a warm, spicy kick, and a creamy, tangy blue cheese vinaigrette, all tossed with fresh baby spinach. It’s a dish that looks as beautiful as it tastes and will have everyone asking for the recipe. Let’s get cooking!
Ingredients
• 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
Instructions
1. Preheat oven to 425°F / 220°C. In a small bowl, mix together the Sucanat, Chinese five spice powder, chili powder, cayenne, sea salt, and pepper.
2. Spread the pecans on a baking sheet and toast for 5 minutes until fragrant.
3. Remove the hot pecans from the oven and immediately add them to the bowl with the spice mixture. Toss to combine, then scrape them back onto the baking sheet.
4. Return the pecans to the oven to melt the spices and sugar onto the nuts, about 2 to 3 minutes more. Remove and set aside to cool.
5. Place the pear slices in a single layer on a baking sheet and roast until lightly browned around the edges, 5 to 8 minutes.
6. While the pears roast, whisk together the white balsamic vinegar, olive oil, and crumbled blue cheese in a small bowl to create the dressing.
7. In a large salad bowl, combine the baby spinach and the warm roasted pears. Pour the dressing over the top and toss gently to coat.
8. Divide the salad among four plates and top with the spiced pecans before serving.
Nutritional Information
• Per Serving
• 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
Pro Tips
• To make this salad vegan, simply swap the blue cheese for a dairy-free feta or a sprinkle of nutritional yeast in the dressing.
• Prepare the spiced pecans and the vinaigrette up to 3 days in advance and store them in separate airtight containers. Just roast the pears and assemble when you’re ready to serve.
• Use firm, ripe pears like Bosc or Anjou. They hold their shape well during roasting and offer the best sweet, caramelized flavor.
• Feel free to swap the baby spinach with other greens like arugula for a peppery bite or a spring mix for more variety.
FAQ
Q: Can I make this roasted pear salad vegan
A: Yes, this salad is easily adapted for a vegan diet. Simply swap the blue cheese in the vinaigrette for a high-quality dairy-free feta or a sprinkle of nutritional yeast to achieve a similar creamy, savory flavor.
Q: How can I add more protein to this vegetarian salad
A: To make this a more filling main course, you can add plant-based protein. A cup of cooked chickpeas or quinoa would be excellent additions. For an even heartier meal, consider topping the salad with crispy baked tofu or tempeh.
Q: What if I don’t like blue cheese
A: If blue cheese isn’t your favorite, there are many great vegetarian substitutes. Crumbled goat cheese or feta will provide a similar tangy creaminess. For a milder flavor, try shaved Parmesan or small cubes of a nutty aged white cheddar.
Q: Can I prepare this salad ahead of time for meal prep
A: Absolutely. For the best texture, prepare the components separately. The spiced pecans and the vinaigrette can be made up to 3 days in advance and stored in airtight containers at room temperature and in the fridge, respectively. When you’re ready to serve, just roast the pears and toss everything together with the fresh spinach.
