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Roasted Pear and Walnut Salad

From Grocery bag to table: 25 minutes
Active Prep time: 15 minutes
Cooking time: 10 minutes


For the Salad:

2 Bosc pears, peeled and thinly-sliced into 12 wedges
2 teaspoons olive oil
Pinch of salt
¼ teaspoon freshly ground black pepper
1/4 cup walnuts, finely chopped
10 cups mixed salad greens, or spinach, washed
2 ounces crumbled goat cheese or feta cheese (optional)

For the Dressing:

1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon honey
1 teaspoon Dijon mustard
1 shallot, finely diced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil


Nutrition Facts:

Serving Size: 1 ¼ cup salad with 2 pieces of pear and 2 teaspoons of dressing













Preheat the oven to 425 degrees

Place the pears in a bowl.  Toss them with the olive oil, salt and pepper.  Transfer the pears in a single layer onto a baking sheet.   Place the pears  in the oven and roast for about 5 minutes.  Using tongs or a fork, turn the pears over on the baking sheet and roast for about 5 minutes more, until they begin to turn golden brown.

To make the dressing, combine all the ingredients, except the olive oil, in a small bowl.  Slowly whisk in the olive oil until the dressing begins to thicken.  

In a large bowl, combine the greens with ½ a cup of the vinaigrette and toss gently to coat.  Add more vinaigrette to taste.

Divide the salad greens onto 6 plates.  Place 2 wedges of the roasted pears on each plate, next to the greens.  Sprinkle with walnuts and crumbled cheese. 




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