Roasted Pear-Spinach Salad

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees.
  • Grease baking sheet with butter.
  • Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
  • Bake 15 minutes until soft and browned on undersides.
  • Transfer to waxed paper to cool.
  • Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
  • Stir in half of the cranberries and set aside.
  • Reduce oven temp to 400 degrees.
  • Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
  • Remove from oven; crumble cheese and divide among toasts.
  • Return to oven and bake 4 to 5 minutes more.
  • Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
  • With blender running, add 1/3 cup oil in a slow steady stream.
  • In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
  • Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
  • Serve immediately.
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