Roasted Pear Salad
From Ali Lopez
3 ripe but firm pears
1 tablespoon unsalted butter (or coconut oil), melted
1 tablespoon maple syrup
1/4 cup crumbled blue cheese (gorgonzola is my fave!)
1/4 cup dried cherries
1/4 cup pecans, toasted and chopped
6 cups baby arugula (or mixed greens, baby spinach)
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Kosher salt and black pepper, to taste
- Heat the oven to 400°F. Cut the pears into wedges and remove the stems and cores. Toss with the butter and maple syrup, and spread onto a parchment covered baking sheet. Roast for 10-15 minutes until just tender, not mushy.
- Whisk dressing ingredients together. Combine greens with cherries, pecans and cheese. Add dressing and pears (you can keep them in wedges or cut them up if you like.) Toss and add salt and fresh pepper to taste.