• 4servings
  • 30minutes
  • 174calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium pears, halved and cored

  2. 4 teaspoons olive oil, divided

  3. 2 tablespoons cider vinegar

  4. 1 teaspoon water

  5. 1 teaspoon honey

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon white pepper

  8. 1 package (10 ounces) mixed baby salad greens

  9. 1 cup watercress sprigs

  10. 1/4 cup chopped hazelnuts, toasted

  11. 1/4 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Roasted Pear Salad Recipe photo by Taste of Home In a small bowl, toss pears with 1 teaspoon oil. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender.

  2. When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.

  3. In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing. Yield: 4 servings.


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