You could make the salad to go with your main dish, or just add grilled chicken to the mixed greens recipe for a low-carb entrée salad. Enjoy!
Rachel Beller’s Mixed Greens and Roasted Pear Salad
3 ripe pears, peeled, halved and cored equaling six pieces. (Save one piece for the dressing recipe that follows)
Olive Oil for brushing the pears
1 head of red leaf lettuce, washed and dried
1 bag baby arugula
1 small red onion, sliced thinly
4 ounces crumbled goat cheese or blue cheese – I used Blue Cheese
1/3 cup toasted walnuts, roughly chopped
For the Pear Vinaigrette
1/2 roasted pear (saved from roasting step)
1/4 cup olive oil
1/4 cup apple or pear juice
2 tablespoons apple cider vinegar
1 teaspoon fresh lemon juice
Salt and pepper to taste
1. Preheat oven to 375ºF. Brush pears with a little olive oil and place cut side down on a parchment paper lined baking sheet. Bake 20-25 minutes, until pears are lightly browned and fork tender. Allow to cool to room temperature. You can make these ahead and store in the refrigerator. Set aside one of the halves pears to use for the vinaigrette dressing.
2. In a large serving bowl, combine both lettuces and the sliced onion. Set aside.
3. To make the vinaigrette: Place all the vinaigrette ingredients in a blender or food processor and process until smooth. If mixture is too thick, add a bit more juice, if necessary. Pour enough dressing over the mixed greens in the bowl to coat them nicely. Divide the salad among four plates. Top each plate with a roasted pear half (or two) and sprinkle the goat or blue cheese evenly among the plates. Scatter the toasted walnuts evenly among the four plates.