Winter Pear Salad with Roasted Pear Vinaigrette
Servings: 4
Bring the wow factor to your holiday table with this crisp winter pear salad. A roasted pear vinaigrette goes over mixed greens, fresh pears, pomegranate, maple-toasted walnuts and crumbled cashew cheese. Every component can be made ahead.
Equipment
Ingredients
- 2 pears cored and thinly sliced
- ¼ red onion thinly sliced
- ⅓ cup pomegranate arils
- 6 cup mixed greens
- ⅓ cup crumbled vegan blue cheese Miyoko’s is a great brand
Roasted Pear Vinaigrette
- 1 pear peeled, cored, and cut in half
- 1 tsp coconut oil, unrefined
- ⅓ cup extra-virgin olive oil
- 1 tbsp orange juice
- 2 tbsp white wine vinegar
- 2 cloves garlic clove minced
- 1 tbsp shallot finely chopped
- 2 tsp raw honey
- sea salt, unrefined to taste
- black pepper, ground ground, to taste
Toasted Walnuts
- 1 cup raw walnuts
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil, unrefined
Instructions
- Preheat the oven to 425°F. Place the pear halves cut-side up on a baking sheet and drizzle with 1 teaspoon coconut oil. Roast for 10 to 15 minutes, until soft. Remove and let cool to room temperature (or 10 minutes in the fridge).
- Once cooled, blend the roasted pear, olive oil, orange juice, vinegar, garlic, shallot, maple syrup, salt and pepper until smooth. Taste and adjust salt.
Toasted Walnuts
- While the pear cools, toss the walnuts with the maple syrup and 1 teaspoon coconut oil. Spread on a baking sheet. Toast at 425°F for 3 to 5 minutes, watching closely, until golden and fragrant. Let cool on the pan.
- Slice the fresh pears thin. Toss with a squeeze of orange juice to prevent browning.
- Place the mixed greens on a platter or in a large bowl. Top with the sliced pears, red onion, maple-toasted walnuts, crumbled cheese and pomegranate arils.
- Drizzle with roasted pear vinaigrette right before serving and toss gently. Serve immediately.
Notes
- Swap mixed greens for any leafy greens you like. A mix adds depth.
- For no added sugar, toast the walnuts with just the coconut oil and skip the maple syrup in the dressing.
- Swap shallot for white onion plus a pinch of garlic powder.
- The dressing keeps up to 3 days refrigerated in an airtight jar. Shake well before serving.
- Dressed leftovers keep about 24 hours. Store components separately to keep longer.
Nutrition
Serving: 2cups, Calories: 574kcal, Carbohydrates: 39g, Protein: 7g, Fat: 47g, Saturated Fat: 10g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 16g, Sodium: 93mg, Potassium: 468mg, Fiber: 8g, Sugar: 23g, Vitamin A: 730IU, Vitamin C: 25mg, Calcium: 74mg, Iron: 2mg
