Name: Oven Roasted Pear & Spinach Salad with Cashew Ricotta & Candied Pecans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound of spinach; 2 Anjou, Bosc or Comice Pear, sliced; 10 blackberries, halved; 1/3 cup of candied pecans (recipe here); 6-8 tbsps. cashew ricotta (recipe here); ¼ cup of maple syrup; ¼ of olive oil; ¼ of white wine vinegar; 2 tbsp of Dijon mustard

Oven Roasted Pear & Spinach Salad with Cashew Ricotta & Candied Pecans

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This recipe makes enough of each addition that you can have each for a week or use them in different recipes.

Author: Susan
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:

1 pound of spinach
2 Anjou, Bosc or Comice Pear, sliced
10 blackberries, halved
1/3 cup of candied pecans (recipe here)
6-8 tbsps. cashew ricotta (recipe here)

Maple Dijon Dressing:

¼ cup of maple syrup
¼ of olive oil
¼ of white wine vinegar
2 tbsp of Dijon mustard

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Instructions

Pears & Salad:

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.
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:

Whisk all ingredients together until combined.

Find it online: https://susancooksvegan.com/roasted-pear-spinach-salad/