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Roasted Pear, Walnuts and Parmesan Salad

 
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Roasted pears are tender, juicy with delicious caramelization. The mixture of arugula and romain lettuce adds yummy peppery taste and some nice refreshing crunch. The toasted walnuts and Parmesan cheese give extra yumminess.

Yield

4

servings

Prep

10

min

Cook

12

min

Ready

25

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

4 each pears
ripe and firm, peeled, cored and sliced into 1/4-inch thick
½ tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons olive oil, extra-virgin
2 ½ teaspoons red wine vinegar
1 x salt and black pepper
to taste
*
4 cups arugula (roquette)
prepared
4 cups romaine lettuce
tough end removed, cut into 1-inch pieces
*
½ cup Parmesan cheese
plus more to serve
¾ cup walnuts
toasted and chopped

Directions

Preheat the oven to 500 degrees F.

Place the pears on a large rimmed baking sheet.

Drizzle the olive oil over the pears, sprinkle the brown sugar.

Toss gently until evenly coated.

Roast for 12 to 15 minutes or until browned in spots. Turn the pears once half way through the baking.

Remove from the oven and set aside.

Meanwhile in a small bowl, whisk together extra-virgin olive oil, red wine vinegar, salt and black pepper to taste.

In a large mixing bowl, gently toss the arugula and lettuce with the dressing and ¾ cup Parmesan cheese until evenly coated.

Divide the greens among the serving plates.

Arrange the roasted pears on top, sprinkle with toasted walnuts and more Parmesan.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 38360% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 197mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 29%
Sugars g
Protein 23g
Vitamin A 7% Vitamin C 16%
Calcium 19% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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