Pears and greens, we say yes!
You can 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!
Rachel Beller's Mixed Greens and Roasted Pear Salad
Servings 4 people
Ingredients
For the Salad
- 3 ripe pears peeled, halved, and cored equaling 6 pieces, save one piece for the vinaigrette dressing recipe that follows
- olive oil for brushing the pears
- 1 head red leaf lettuce, washed and dried
- 1 bag baby arugula
- 1 small red onion, thinly sliced
- 4 oz. goat cheese or blue cheese, blue cheese is used in the recipe
- 1/3 cup roasted 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 tbsp. apple cider vinegar
- 1 tsp. fresh lemon juice
- salt and pepper to taste
Instructions
Roasting Pears
- Preheat the oven to 375 degrees.
- Brush pears with a little olive oil and place cut side down on a parchment-lined baking sheet.
- Bake for 20-25 minutes, until pears are lightly browned and fork tender.
- Allow to cool at room temperature.
- You can make these ahead and store them in the refrigerator.
- Set aside one of the pear halves for use in the vinaigrette dressing.
Salad
- In a large serving bowl, combine both lettuce and the sliced onion. Set aside.
Vinaigrette
- Place all of the vinaigrette ingredients in a blender or food processor and process until smooth.
- If the mixture is too thick, add a little more juice, and process again.
Preparation for serving
- Pour enough dressing over the mixed greens and onions in the bowl to coat nicely.
- Divide the salad among four plates.
- Top each plate with a roasted pear half or two.
- Sprinkle the goat or blue cheese, and scatter the toasted walnuts evenly among the four plates.
Enjoy!
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