Roasted Pear & Pomegranate Salad
Poultry, Salad, Seafood
Ingredients
4 red pears, peeled, cored, each half quartered lengthwise; substitute with peaches, nectarines, or other stone fruit
2 Tbsp extra virgin olive oil
Salt and pepper, to taste
10 oz baby arugula salad blend
4 oz pomegranate arils
1 cup cashew blend (cashews, almonds & pecans), or other nuts, as desired
4 oz crumbled goat cheese
1/2 cup lemon herb vinaigrette, divided
Optional:
blueberries, raspberries, and/or blackberries
2 grilled chicken breasts, sliced
8 oz steamed or grilled shrimp
Directions
Preheat your oven to 400 degrees.
Toss the pears and olive oil gently in large bowl, then season them with salt and pepper.
Arrange the pear quarters in a single layer on a parchment paper-lined baking sheet.
Roast the pears for about 40 min, until they’re golden brown and caramelized on the bottom.
Remove them from the oven & cool them completely.
Plate by adding:
- salad greens
- pomegranate arils
- berries
- nuts
- goat cheese
- protein(s)
Drizzle with vinaigrette dressing & serve.
Nutrition
Protein
Carbohydrate 17.g
Sodium
Cholesterol 5.mg
Saturated Fat 2.g
Fat