Bring the wow factor to your next dinner with this lovely, crisp Winter pear salad. From the roasted pear vinaigrette to the seasonally fresh ingredients like pears, red onion and pomegranate, this salad is sure to delight all who enjoy it.
⅓cupcrumbled vegan blue cheeseMiyoko’s is a great brand
¼red onionthinly sliced
⅓cuppomegranate arils
Instructions
For Roasted Pear Vinaigrette:
Preheat the oven to 425 degrees F.
Place the pear halves on a baking sheet and drizzle with 1 teaspoon of coconut oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.
Once the pear is cooled, blend the roasted pear, olive oil, orange juice, vinegar, garlic, shallot, maple syrup, salt and pepper in a blender until smooth.
For Roasted Walnuts:
Place the walnuts on a baking sheet and drizzle with 1 tsp coconut oil and maple syrup. Cook at 350° for 3-5 minutes, until lightly toasted. Remove from the oven and let cool to room temperature.
For Salad:
Place the mixed greens in a large bowl. Top with the sliced pears, candied walnuts, vegan cheese, red onion and pomegranate arils.
Drizzle with roasted pear vinaigrette and toss. Serve immediately.
Notes
Swap mixed greens for the leafy greens of your choice. A mix adds a depth of flavor.
You can toast the walnuts without any other ingredients to cut down on the natural sugar in this recipe and just have roasted walnuts. They'll still taste great!
Swap shallot with white onion.
Make the dressing up to 3 days in advance and refrigerate in an air-tight container until ready to use. Shake well before serving.
Leftover salad (if there is any) can be stored for 24 hours.