Roasted Pear & Goat Cheese Salad

roasted pear and goat cheese salad.JPG

Ingredients (serves ~6):

  • 1/4 cup maple syrup
  • 1 tbsp. brown rice syrup
  • 1-2 bartlett pears
  • 1 cup. fresh cranberries
  • 1/3 cup pecans
  • 1/4 cup roasted pumpkin seeds
  • 1 white onion, sliced
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1/3 cup goat’s cheese
  • 4 cups spinach
  • 2 tbsp dried cranberries
  • Nonna Pia’s  Classic Balsamic Reduction to taste– found at Costco

Directions:

  1. In a large skillet, add in sliced pears and pecans, drizzled with 2 tbsp. maple syrup and 1 tbsp. brown rice syrup. Turn temperature to medium-high heat. Bring to a boil (when it starts bubbling). Lower to simmer and regular flip/mix the pears so they are coated evenly.
  2. Remove the pears and pecans from skillet and place on a piece of parchment paper to harden.
  3. In the same skillet, you can now add in the fresh cranberries, sliced onion, and drizzled with 2 tbsp. maple syrup. Again, bring this to a boil and then allow to simmer. The cranberries will “pop” when they are cooking. When they have all popped they will be ready to be removed from the skillet. The onions will become caramelized.
  4. Pour the cranberries and now caramelized onion onto parchment paper as well.
  5. In a clean small skillet, add 1 tbsp of olive oil and add in your whole garlic cloves. Allow them to slowly roast on low-medium heat. When they have browned and softened, remove from the heat.
  6. In a large salad bowl, add in your spinach. Sprinkle the pumpkin seeds, cranberries, onion, garlic and add the pears and pecans last for appearance. Crumble the goat cheese on top and drizzle with a Balsamic reduction when served! Enjoy 🙂