This Roasted Pear Salad comes together in just 20 minutes and is topped with spiced pecans, blue cheese, and a sweet, homemade dressing.
1/4 cup pecan halves
1/2 teaspoon garam masala (such as McCormick), divided
1/8 teaspoon salt
3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons olive oil
1 bunch chopped trimmed watercress
2 heads Belgian endive, separated into leaves (about 1/2 pound)
2 1/2 ounces blue cheese, crumbled
4 flatbread crackers
How to Make It
Preheat oven to 400°. Toast the nuts in the oven 2-3 minutes or until fragrant. Transfer the nuts to a bowl, and toss with 1/4 teaspoon garam masala and the salt.
Halve and core the pears. Cut each half into 3 wedges. Lightly coat a nonstick baking sheet with cooking spray; arrange pear wedges on their sides on prepared pan, and sprinkle tops with remaining 1/4 teaspoon garam masala. Roast pears in the middle of the oven, turning once, about 20 minutes or until tender and golden brown.
Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl.
Arrange greens and pears on each of 4 plates. Sprinkle the cheese and nuts over top, and drizzle with dressing. Serve with a flatbread cracker.
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