Roasted Pear Salad with Maple Vinaigrette
  • 15
    Prep Time
  • 20
    Cook Time
  • 4
    servings (3/4 cup dressing)

Roasted Pear Salad with Maple Vinaigrette

Ingredients

  • 1/2 cup Hungry Jack® Lite Syrup, divided
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon minced garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • Butter Flavor No-Stick Cooking Spray
  • 2 medium firm ripe pears, peeled, cored and each sliced lengthwise into 8 wedges
  • Ground cinnamon
  • 1 (5 oz.) bag fresh spring mix salad greens
  • 2 thin slices red onion, separated into rings
  • 1/4 cup salted cashew halves, coarsely chopped
  • 1/4 cup crumbled blue cheese

Preparation Instructions

  1. WHISK together 1/4 cup syrup, vinegar, salt, garlic and pepper in a medium bowl until well blended. Gradually whisk in oil, stirring until thickened. Let stand at room temperature.
  2. HEAT broiler on high. Line 13 x 9-inch baking pan with foil. Coat generously with no-stick cooking spray. Arrange pears in pan in single layer. Brush with some of the remaining 1/4 cup syrup. Sprinkle generously with cinnamon. Broil 7 to 10 minutes, about 4 inches from heat, or until edges begin to brown. Turn pear slices. Brush with syrup; sprinkle with cinnamon. Broil an additional 7 minutes or until fork tender. Let cool 10 minutes.
  3. ARRANGE salad greens on 4 serving plates. Top with red onion, warm pears, cashews and blue cheese. Drizzle with desired amount of vinaigrette. Serve immediately.

  • Nutritional Information Per Serving

    Serving Size (1/4 of recipe), Calories 350 (Calories from Fat 220), Total Fat 25g (Saturated Fat 5g, Trans Fat g), Cholesterol 5mg, Sodium 570mg, Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 22g), Protein 4g; Percent Daily Value*: Vitamin A 25%, Vitamin C 6%, Calcium 6%, Iron 6%.

    *Percent Daily Values are based on a 2,000 calorie diet.