Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette

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If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6

Ingredients:

Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup

Salad:

  • 3 cups mixed greens
  • 3 cups wild arugula
  • 1/4 cup slivered almonds
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled gorgonzola

IMG_0061Preheat the oven to 425 degrees. Gently toss the pears with EVOO and sugar. Line a baking sheet with aluminum foil. Roast the pears 10-15 minutes, until golden brown. Let cool. Combine all ingredients for dressing and mix well. Assemble salad and drizzle with dressing.

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Recipe adapted from:

http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe/index.html

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3 thoughts on “Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette

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