Pomegranate, Pear and Pecan Salad with Balsamic Vinaigrette

• Produce

  • 1 cup Grapes, seedless red
  • 2 Pears, ripe
  • 1 cup Pomegranate arils
  • 1/2 Red onion, small

• Condiments

  • 1/2 cup Balsamic vinegar
  • 3 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/8 tsp Cayenne
  • 1/2 tsp Cinnamon, ground
  • 1 Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Exra-virgin olive oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 cup Pecans
  • 3/4 cup Spiced pecans

• Drinks

  • 4 tbsp Orange juice, freshly squeezed

• Other

  • 8 cups Baby romaine lettuce or your favourite blend

Found on sweetandsavourypursuits.com

Description

Directions

• For the Spiced Pecans:
• With a rack in the middle of your oven, preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Toss the pecans with the maple syrup, olive oil, cinnamon, salt and cayenne. stir until the pecans are well coated with the syrupy spice mixture.
• Spread pecans onto the baking sheet in one even layer.
• Bake in oven for 8 min, then stir and bake for approximately 7 to 8 minutes more. Remove from the oven and let cool on sheet.
• For the Balsamic Vinaigrette:
• Combine the balsamic vinegar, olive oil, freshly squeezed orange juice, brown sugar, salt and pepper in a small saucepan over medium-low heat and stir until sugar is dissolved. Remove from heat and let the vinaigrette cool to room temperature.
• For the Salad:
• Wash the salad greens and fruit. Dry thoroughly.
• Place the salad greens in a large salad bowl.
• Top with sliced onions, grapes, pomegranate seeds, sliced pears and pecans. Add crumbled goat cheese and serve vinaigrette on the side.
• If you wish to serve the salad already dressed, toss the salad greens with some of the toppings, and then top the salad bowl with the rest. Crumble goat cheese on top of the salad only after tossing it.