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Autumn Harvest Salad with Roasted Pears & Pecans

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 ripe pears, halved and cored
  • 1 Tbsp olive oil
  • 1 Tbsp honey or maple syrup for vegan
  • 4 cups mixed greens arugula, spinach, or baby kale
  • ½ cup pecans, toasted
  • ¼ cup crumbled goat cheese or feta
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Pinch of sea salt and pepper

Instructions
 

  • Roast the Pears
  • Preheat oven to 400°F (200°C).
  • Place pears cut side up on a baking sheet.
  • Drizzle with olive oil and honey. Roast 15–20 minutes until caramelized and tender.
  • In a small bowl, whisk olive oil, balsamic, Dijon, honey, salt, and pepper.
  • Place greens in a salad bowl. 6. Top with roasted pears, toasted pecans, and goat cheese. 7. Drizzle with dressing and toss gently before serving.