SERVES 6 · GF, VEGETARIAN, VEGAN ADAPTABLE, DF ADAPTABLE
Although I taught this salad in one of my Thanksgiving classes, it became a regular addition to my table whenever I entertained friends during the fall and winter months. The combination of a seasonal fruit, plus crunchy nuts and a complementary cheese, is always an easy, classic and delicious salad. I prefer using at least some bitter lettuces in a salad containing fruit just so there’s a contrast in flavors. They have numerous health benefits, too. Arugula, for example, has a high antioxidant profile and detoxifying compounds. Its phytonutrients can help prevent cholesterol from sticking to the arteries, and decrease inflammation and blood pressure. If the flavor of arugula is too peppery, substitute your favorite lettuce because this salad is too good not to try!
2 firm but ripe pears (I like Bartlett), cored and sliced into ½-inch wedges
2 teaspoons unrefined, cold-pressed extra-virgin olive oil or unrefined melted coconut oil
1 teaspoon pumpkin pie spice
Sea salt and freshly ground black pepper
8 ounces mixed greens, including some bitter greens, such as radicchio and arugula
½ cup fresh pomegranate seeds
⅓ cup regular or candied walnuts (Trader Joe’s sells good ones)
2 to 3 ounces Manchego cheese, shaved thinly with a vegetable peeler (omit for vegan/DF)
2 tablespoons cider vinegar, preferably unpasteurized
¾ teaspoon sea salt
A few twists of freshly ground black pepper
1 teaspoon Dijon mustard
2 teaspoons pure Grade A maple syrup
6 tablespoons unrefined, cold-pressed extra-virgin olive oil
1. Preheat the oven to 425°F and line a large baking sheet with parchment. In a large bowl, gently toss the pears, oil, and pumpkin pie spice. Spread out the pears in a single layer on the prepared baking sheet and season with salt and pepper to taste. Roast until just tender and fragrant, about 25 minutes. Remove from the oven and allow to cool.
2. Prepare the dressing: Either whisk the dressing ingredients together in a small bowl or place in a glass jar with a lid and shake until emulsified.
3. Place the lettuce on a platter and toss with just enough dressing to coat lightly. Separately drizzle the roasted pears with some dressing and add to the greens. Sprinkle with the pomegranate seeds, walnuts, and Manchego, if using.
TIP: No pumpkin pie spice? No problem—use the following combination of spices:
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg