Description
A delightful fusion of sweet roasted pears, creamy Gorgonzola cheese, and crunchy walnuts, all drizzled in a tangy vinaigrette. Perfect for any occasion!
Ingredients
Scale
- 2 ripe Bosc or Anjou pears, sliced into wedges
- 4 oz Gorgonzola cheese, crumbled
- 1 cup walnuts, toasted
- 5 cups mixed greens (arugula and spinach)
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the pears into wedges, removing any seeds. Lightly drizzle them with olive oil and sprinkle with salt before placing them on the baking sheet.
- Roast the pear wedges in the oven for about 20 minutes until they are tender and caramelized.
- On a separate baking sheet, toast walnuts in the oven for 5-7 minutes until fragrant. Keep an eye on them to prevent burning.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.
- In a large bowl, toss mixed greens with roasted pears, toasted walnuts, and crumbled Gorgonzola. Drizzle generously with vinaigrette and mix gently. Serve immediately.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: - For added sweetness, consider including dried cranberries or fresh figs. - Substitute Gorgonzola with feta or goat cheese based on preference. - Store leftovers in an airtight container in the fridge for up to three days without dressing to maintain freshness.