My recipe for a Roasted Pear & Spinach Salad is a triple threat. You’ll enjoy a delicious fruit salad paired with freshly made cashew ricotta, candied pecans and my personal star of this dish, the roasted pears. This recipe makes enough of each addition that you can have each for a week or use them in different recipes.
I do believe that the more simple the recipe, the better it is, but sometimes you have to go above and beyond and create something beautifully delicious with a lot of variety! It is the spice of life, anyway!
To make this recipe, we need to break it down into 4 parts:
THE MAPLE DIJON DRESSING:
Using male syrup (a natural sweetener), olive oil, white wine vinegar and you guessed it, Dijon mustard, you’re going to combine all ingredients into a bowl and whisk until blended.
THE CANDIED PECANS:
I recently did a blog post on How To Make Candied Pecans. This recipe is easy to make in 5-minutes and I personally think you should make double… they’re great for snacking!
THE CASHEW RICOTTA:
I also recently did a blog post on How To Make Cashew Ricotta. This recipe is rich in heart-healthy fats and makes enough for you to use in multiple dishes.
THE OVEN ROASTED PEARS:
Not all pears are created equal so I recommend using either Anjou, Bosc or Comice Pears. Slice them to your desired thickness (I go more on the thin side) and place them on parchment-lined paper. Give each slice room to breathe so you achieve optimal roasting.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintOven Roasted Pear & Spinach Salad with Cashew Ricotta & Candied Pecans
This recipe makes enough of each addition that you can have each for a week or use them in different recipes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Salads
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
Pears & Salad:
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1 pound of spinach
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2 Anjou, Bosc or Comice Pear, sliced
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10 blackberries, halved
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1/3 cup of candied pecans (recipe here)
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6-8 tbsps. cashew ricotta (recipe here)
Maple Dijon Dressing:
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¼ cup of maple syrup
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¼ of olive oil
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¼ of white wine vinegar
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2 tbsp of Dijon mustard
Instructions
Pears & Salad:
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Preheat oven to 350F. Place sliced pear on a parchment-lined baking tray being careful not to overlap. Roast for 6-8 minutes or until pear has softened. Remove from heat and let cool.
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Add spinach to a large bowl and toss with ¼ cup of Maple Dijon Dressing. Spread onto a serving platter. Top with roasted pears, sliced blackberries, candied pecans and dollops of cashew ricotta. Serve immediately.
Maple Dijon Dressing:
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Whisk all ingredients together until combined.
