Roasted Pear And Spinach Salad Recipe
Figs, Toasted Pecans, Gorgonzola, Raspberry Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Pears
Preheat the oven to 400°F (200°C). Cut the pears in half, remove the core, and slice into wedges. Toss the pear wedges in olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- 2
Prepare the Salad
In a large bowl, combine the baby spinach, dried figs, and toasted pecans. Once the pears are roasted, let them cool slightly before adding them to the salad.
- 3
Add Cheese and Dressing
Crumble the Gorgonzola cheese over the salad. Drizzle with raspberry vinaigrette and gently toss to combine.
- 4
Serve
Serve the salad immediately, garnished with extra pecans or Gorgonzola if desired.
