I hosted a
soup dinner party this weekend for our One-Pot Dinner Club reunion. I just love pears,
cranberries, and pecans so what better to accompany my soups than a roasted
pear salad?! This recipe is adapted from
one by “Fat Girl Trapped in a Skinny Body” and was just perfect with my FrenchCanadian split pea soup and pumpkin beef chili.
I do have a
word of caution though. I nearly sliced
off the tip of my pinky finger with a peeler as I was peeling the pears. Ouch!
Wow was that ever painful, causing me to nearly faint! After about two rounds of several layers of
band-aids, and about 45 minutes of applying pressure, the bleeding finally
ceased. My hubby doctor took a look and
said that I didn’t need to go to the urgent care center. Yippee! With a new bandage I continued to work on
peeling the pears, but this time with a knife.
This salad was worth all of that pain!!!
We loved it!
1 bag baby
spinach
3 ripe pears (I
used Bosc)
Juice of 2
lemons (or 4 Tablespoons lemon juice)
½ cup apple
cider
1 Tablespoon
apple cider vinegar
1/3 cup maple
syrup
¼ cup
extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
1/3 cup dried
cranberries
1/3 cup glazed
pecans (or chopped and toasted pecans)
Sea salt and
fresh ground black pepper to taste
DIRECTIONS:
Preheat the
oven to 375 degrees F. Peel the pears and cut into slices, removing the cores
and seeds, about 6 slices per pear.
Whisk together
the apple cider, vinegar, lemon juice, maple syrup and 1 Tablespoon of the
olive oil in a medium bowl. Add the pear
slices to the bowl and gently stir to coat well.
Arrange the
pear slices in a baking dish and bake until tender, about 40
minutes. Baste every ten minutes with
the cider mixture. Remove from the oven
and let cool to room temperature.
Whisk together
the remaining olive oil, the Dijon mustard and ½ cup of the cider mixture. Toss the spinach with
the dressing, pecans and cranberries and divide among 6 plates. Top each salad
with 3 pear slices, season with salt and pepper.
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