Arugula and roasted pear salad
Delight in the harmonious blend of peppery arugula with caramelized roasted pears in this vibrant and refreshing salad. Perfect for a light and flavorful meal.
Ingredients:
- 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
- 2 tablespoons sugar
- 1 tablespoon butter, melted
- 2 tablespoons pine nuts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- N/A pepper
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 6 cups arugula or mixed salad greens
- 2 tablespoons dried cranberries
- 1/4 cup fresh Parmigiano-Reggiano cheese
- 12 calendula blossoms
Instructions:
- 1. Heat up the oven to 400°F.
- 2. Mix the pears, sugar, and butter in a medium bowl. Place the pears in a single layer on a baking sheet. Cook, flipping once, until the pears are slightly soft, for about 10-15 minutes.
- 3. Toast the pine nuts in a pan for about 5 minutes until they turn golden brown. Take them off the heat and keep them aside.
- 4. In a large salad bowl, create the dressing by blending the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and mix well.
- 5. Plate the salad on four chilled plates. Decorate by arranging the baked pears in a semi-circle around the center, then sprinkle with cranberries, Parmesan cheese, and pine nuts. Finish by scattering calendula blossom petals over it.
Summary:
- Calories: 1380 kcal
- Fat: 75 g
- Protein: 22 g
- Carbs: 175 g
- Potassium: 1565 mg
- Magnesium: 156 mg