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Roasted Pear and Blue Cheese Salad
Roasted Pear and Blue Cheese Salad
Roasted Pear and Blue Cheese Salad is a delicious dish that combines the sweetness of roasted pears with the tanginess of blue cheese, all served on a bed of fresh greens such as arugula or mixed greens. It's often drizzled with a balsamic vinaigrette dressing to enhance the flavors.
Ingredients
- 3 large pears firm, cored and cut into wedges
- ¼ cup extra virgin olive oil divided
- sea salt and black pepper to taste
- 1 cup balsamic vinegar
- 6 cup fresh arugula washed and dried
- 6 oz. blue cheese crumbled
Instructions
- Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Arrange pear slices in a single layer on the prepared baking sheet without overcrowding. Lightly brush the pear wedges with 2 tablespoons of the olive oil and season with salt and black pepper, as desired.
- Place baking sheet in the pre-heated oven and roast for approximately 15 minutes. Remove from oven and turn each pear.
- Return to oven and continue roasting until the pears are evenly browned and fork tender, approximately 10-15 minutes. Remove pears from oven and cool slightly. Set aside.
- While pears are roasting, add balsamic vinegar to a small saucepan set over medium heat and bring to a boil. Reduce heat to a simmer and stir frequently until the liquid is reduced to 1/3 of its original volume. Liquid will be thick and syrupy when it is ready. Remove from heat and keep warm until ready to serve.
- Add arugula, roasted pear slices, and blue cheese to a large salad bowl. Add the remaining olive oil and toss to combine.
- Drizzle the warm balsamic glaze on top and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 222kcal (11%)Carbohydrates: 9g (3%)Protein: 7g (14%)Fat: 17g (26%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 21mg (7%)Sodium: 341mg (15%)Potassium: 195mg (6%)Fiber: 0.3g (1%)Sugar: 7g (8%)Vitamin A: 691IU (14%)Vitamin C: 3mg (4%)Calcium: 193mg (19%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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