Roasted Pear and Pecan Salad with Cambozola Dressing
Servings: 6 servings
Calories: 355kcal
Ingredients
Pear and Pecan Salad
- 1 tablespoon olive oil
- 3 pears halved and cored
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ cup pecan halves
- 6 cups arugula
- fresh parmesan for garnish optional
- optional- garnish with dried cranberries instead of Parmesan
Cambozola Dressing
- 4 oz Cambozola or other mild, soft blue cheese such as Bresse Bleu or Gorgonzola
- 1 tablespoon maple syrup
- ¾ cup sour cream see Note 1 for variation
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lay the pear halves out, cut side up. Drizzle the olive oil over the pears and sprinkle with salt and pepper. Leave room on the baking sheet for the pecans.
- Roast pears for about 15 minutes, add the pecans in a single layer and roast another 10 minutes. Pears should just be starting to get soft. Remove from oven and allow pears and pecans to come to room temperature.
- Coarsely chop the nuts.
- Mix all the dressing ingredients in a blend and blend till smooth. Dressing will be quite thick.
- To serve, arrange 1 cup of arugula on each of 6 plates. Top with 1 pear half and ⅙ of the pecans. Spoon out a few teaspoons of dressing onto the plate. Top with fresh grated parmesan if using.
Notes
Note 1: You can substitute full fat yogurt for the sour cream and fresh lemon juice.
[nutrition-label]
Nutrition
Calories: 355kcal | Carbohydrates: 21g | Protein: 9g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 436mg | Potassium: 182mg | Fiber: 5g | Sugar: 14g