SPINACH AND ARUGULA SALAD WITH ROASTED PEAR

Name: Spinach and Arugula Salad with Roasted Pear
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 5 oz. baby spinach; 5 oz. baby arugulas; 3 Bartlett pears; 0.5 cup blue cheese crumbles; 0.333 cup dried cranberries; 0.333 cup chopped pecans; 0.25 cup lemon juice; 0.25 cup white wine; 0.333 cup apple juice; 0.25 cup organic blue agave syrup; 0.25 cup olive oil

[[ recipeID=recipe-8kfy1fbkw, title=Spinach and Arugula Salad with Roasted Pear ]]

Ingredients

Instructions

Ingredients

5 oz. baby spinach
5 oz. baby arugulas
3 Bartlett pears
½ cup blue cheese crumbles
⅓ cup dried cranberries
⅓ cup chopped pecans
¼ cup lemon juice
¼ cup white wine
⅓ cup apple juice
¼ cup organic blue agave syrup
¼ cup olive oil

Instructions

Pre-heat oven to 350°F. Cut the pears in half and cut a ¼ inch off each rounded side to help it lay flat. Using a teaspoon remove the seeds and core, forming a small well for the blue cheese mixture. Place the pears in a 9x12 in. baking dish. In a bowl, mix blue cheese, cranberries, and pecans. Place about a tablespoon of this mixture in the central well of each pear, forming a mound. Mix the white wine, apple juice, and agave syrup and pour over and around the pears. Place the pears in the oven for about 20 minutes. Let pears cool to touch. Remove from the baking dish. Collect the liquid from the baking dish and make the dressing by adding the olive oil and lemon juice. Season with salt and pepper. Plate the salads with a mixture of spinach and arugula. Place a pear in the center and pour about 2 tablespoons of the dressing on the greens. Click for larger image

Amount Per Serving
Calories 271
% Daily Value*
Total Fat 16.4g		25%
Saturated Fat 3.6g		18%
Trans Fat 0g
Sodium 143mg		5%
Total Carbohydrate 29g		9%
Dietary Fiber 3.4g		13%
Sugars 23g
Protein 3.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

The pears and the dressing can be made a day ahead and refrigerated. Prior to serving let both the pears and the dressing stay at room temperature for about 30 minutes.