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–+ servings
Stav Kogan

Roasted Pear and Spinach Salad with Spiced Pecans

A masterpiece of textures and flavors, this roasted pear salad features tender, caramelized pears, crunchy spiced pecans, and a creamy, tangy blue cheese vinaigrette tossed with fresh baby spinach. Perfect for a crisp autumn day or a sophisticated dinner party.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (120 ml) (4.1 fl oz) 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) (0.3 fl oz) extra virgin olive oil
  • 2 tsp (10 ml) blue cheese, such as Roquefort, crumbled
  • To make this salad vegan, simply swap the blue cheese for a dairy-free feta or a sprinkle of nutritional yeast in the dressing.
  • 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.

Method
 

  1. Preheat oven to 425°F / 220°C.
  2. In a small bowl, mix together the Sucanat, Chinese five spice powder, chili powder, cayenne, sea salt, and pepper.
  3. Spread the pecans on a baking sheet and toast for 5 minutes until fragrant.
  4. Remove the hot pecans from the oven and immediately add them to the bowl with the spice mixture.
  5. Toss to combine, then scrape them back onto the baking sheet.
  6. Return the pecans to the oven to melt the spices and sugar onto the nuts, about 2 to 3 minutes more.
  7. Remove and set aside to cool.
  8. Place the pear slices in a single layer on a baking sheet and roast until lightly browned around the edges, 5 to 8 minutes.
  9. While the pears roast, whisk together the white balsamic vinegar, olive oil, and crumbled blue cheese in a small bowl to create the dressing.
  10. In a large salad bowl, combine the baby spinach and the warm roasted pears.
  11. Pour the dressing over the top and toss gently to coat.
  12. Divide the salad among four plates and top with the spiced pecans before serving.

Nutrition

Calories: 155kcalCarbohydrates: 12gProtein: 3gFat: 107g

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