Roasted Pear and Pomegranate Salad
Ingredients:
Salad
- 2 pears, cored and sliced into 6 wedges each
- 6 ounces mixed salad greens
- 1/3 cup dried cranberries
- 1/3 cup toasted walnuts, coarsley chopped
- 4 ounces bleu cheese, crumbled
- 2 ounces fresh pomegranate seeds
Dressing
- 1/4 cup olive oil
- 1/3 cup bottled pomegranate juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1/4 teaspoon ground cinnamon
- salt and pepper to taste
Preparation:
Preheat the broiler. Place the pear wedges skin-side down on an oiled sheet pan or cookie sheet with a rim.
Whisk the dressing ingredients together in a small bowl. Brush the pear slices with a little of the dressing. Set remaining dressing aside. Broil the pears for 6-10 minutes, just until they begin to soften and caramelize. Remove from oven and cool to room temperature.
In a large bowl toss the greens, dried cranberries and toasted walnuts with ¹⁄з cup of the dressing. Divide equally onto 6 plates. Top each salad with 2 pear wedges, an ounce of bleu cheese and a few pomegranate seeds.
Recipe Courtesy of: www.strongertogether.coop
