Roasted Pear, Parmesan & Spiced Pecan Salad

It is possible to whip up a salad in under 30 minutes and have it be both healthy and fun. Try this roasted pear, parmesan & spiced pecan salad.

Last month for the Secret Recipe Club, JJ (84th & 3rd) was assigned to my blog and she made her own version of my bagel for one recipe which looked even better than mine. Shortly afterwards I received the next month’s assignment and lo and behold I was assigned to JJ’s blog this month! After reading her “about” page more she sounds like someone I can relate to: thinks about lunch while eating breakfast, loves to travel, practices yoga, runs, and does both in order to eat cake. I’ve always said that I work out not because of what I eat, but for what I want to eat!

That being said, I do try to eat healthy outside of my dessert fetish and am always looking for fun recipes which are also healthy. Guess it was meant to be that I would be paired up with JJ this month because she really does know how to make even healthy food fun with things such as vegan salted caramel truffles, 5 minute chimichurri sauce, and ombre key lime popsicles. And this salad was anything but boring. A bed of baby spinach and arugula topped with sweet roasted pears, salty Parmesan cheese, and spiced pecans. The sticky spiced pecans are pure gold.

One year ago: Potato Nachos

Three years ago: Chocolate Peanut Butter Cup Rice Krispies Treats

ROASTED PEAR, PARMESAN & SPICED PECAN SALAD

Serves 4

Ingredients:

SALAD

2 ripe but firm pears, cut into eighths and cored, unpeeled

Half a lemon

10 oz. baby arugula-spinach mix

Parmesan cheese shavings

DRESSING

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Pinch salt

Pinch Italian seasoning

Pinch sugar (optional)

STICKY SPICED PECANS

1/2 cup pecan halves

1 Tbsp honey

Pinch cinnamon

Pinch chili powder

Pinch sea salt

Directions:

1. Preheat broiler to high. Line two baking sheets with parchment paper and set aside.
2. Place pears slices in a medium bowl and squeeze lemon juice over them, toss to coat. Place on one prepared baking sheet, skin side down, and roast under broiler for 5 – 7 mins. Check regularly until just soft and caramelized on the edges.
3. Meanwhile make the pecans. In a small skillet over low heat, warm the honey. When it starts to bubble add pecans and stir to coat well. Sprinkle in seasonings and stir again. Spread into a single layer on the second prepared baking sheet. When pears are done roasting, turn off the broiler. Place pecans in the oven and allot to cook in the residual heat for 5 minutes or until crispy. Remove from oven and allow to cool.
4. Whisk together the dressing ingredients until well combined.
5. Pile green on a large plate, top with warm pears and pecans, and drizzle with dressing. Sprinkle with Parmesan shavings and serve.

Source: Adapted slightly from 84th and 3rd.