Roasted Pear, Walnuts & Parmesan Salad
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 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, High Fiber
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.
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