Name: RECIPE: Fall Baby Greens Salad with Roasted Pears
Ingredients: 2 to 4 pears; Olive oil; 4 cups mixed baby salad greens; To garnish, pomegranate seeds; Blue cheese, goat cheese, or feta (optional); 2 tablespoons balsamic vinegar; 1 or 2 teaspoons maple syrup (depending on the bite of the balsamic); 5 tablespoons olive oil; salt and pepper

Ingredients

Units Scale

2 to 4 pears
Olive oil
4 cups mixed baby salad greens
To garnish, pomegranate seeds
Blue cheese, goat cheese, or feta (optional)

For the dressing:

2 tablespoons balsamic vinegar
1 or 2 teaspoons maple syrup (depending on the bite of the balsamic)
5 tablespoons olive oil
salt and pepper

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Instructions

Preheat the oven to 350°F. Peel the pears, cut in half, and scoop out the core with a spoon. Line a baking sheet with parchment paper. Rub each pear with olive oil. Place pears cut side down on baking sheet, and bake for about 30 to 40 minutes. The pears should be lightly browned on the cut side and easily pierced with a fork.
Wash and spin dry the greens. Place in a bowl and dress lightly with the dressing. Top with the roasted pear half or two, some pomegranate seeds, and cheese, if using.