- Jewish Learning
Normally, if I were officially developing a pear salad, I’d naturally think to combine the sweetness of pears with peppery arugula. But, this salad was an unexpected, delicious accident—I love when that happens! I was throwing together a salad for a Friday night dinner with guests, using ingredients that I had on hand. I randomly teamed pears up with baby spinach after rummaging through my fridge for ingredients that were available. The results were surprising—and amazing.
Fragrant ripe pears are abundant this time of year and are lovely when caramelized, like in this salad. The juices of the caramelized pears are added to the vinaigrette for a pear-infused dressing.
Whether you choose to serve this salad as an appetizer or not, after dressing and tossing the salad, make sure to reserve the pomegranate seeds for the top of the salad—sprinkling them adds a pretty effect.
2 large Bartlett or Anjou pears, peeled cored and cut lengthwise into eighths
1/4 cup lemon juice
1/4 cup brown sugar
10 ounces baby spinach
1 cup honey glazed pecans
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
juice of caramelized pears
Preheat the oven to 425 degrees Fahrenheit.
Dip all sides of sliced pears in lemon juice, and then dip in brown sugar. Arrange the pears in a single layer on a large baking pan.
Roast for 25 minutes. Remove from heat, and allow to cool to room temperature.
Cut each pear wedge into one-inch thick slices.
In a small bowl or cruet, vigorously whisk the oil, vinegar, mustard, garlic, salt, pepper, and the reserved pear juice together until combined well.
Toss dressing with baby spinach, pears, glazed pecans, and dried cranberries.
Sprinkle pomegranate seeds evenly over the top of the salad. Serve immediately.
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