Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas , Homemade Citrus Cranberry Sauce with Grand Marnier and Roasted Pear & Arugula Salad with Cranberries and Maple Vinaigrette (listed below)!
Roasted Pear & Arugulas Salad with Cranberries and Maple Vinaigrette
Ingredients:
- 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
- 2 tablespoons granulated sugar
- 1 tablespoon butter, melted
- 2 tablespoons pine nuts
- 3 tablespoons Well Seasoned olive oil *
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- 6 cups arugula
- 2 tablespoons dried cranberries
- ¼ cup fresh Parmigiano-Reggiano cheese
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- *Available from Well Seasoned
Instructions:
- Preheat the oven to 400°F.
- In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes.
- Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
- In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
- Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts.
Prep Time:
15 Minutes
Cook time:
20 Minutes
Yield: N/A
