Fall Salad with Roasted Pear, Blue Cheese and Pecans

A hearty salad with wintery ingredients yet still fresh and vibrant.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Keyword: fall salad

Servings:

Preheat the oven to 200C/400F. Cut the pears in quarters. Melt and heat 1 tablespoon of butter in a skillet and then add the pears cut side down, brown on medium heat until golden, then put in the preheated oven for 7-10 minutes depending on the ripeness level of your pear. (For very ripe pears skip the roasting stage.)
Toast the pecans on a small pan or a cookie sheet at the same time as the pears for 3 minutes. Remove from the oven and cool.
Meanwhile cook the bacon on a frying pan till the fat is rendered, remove from the pan and place on a paper towel to soak up extra grease. Cool, then chop up into small pieces.
Make the salad dressing by combining the whole grain mustard, apple cider vinegar, grated garlic, olive oil with salt a pepper in a mason jar, cover with a lid and shake till well mixed and the dressing is emulsified. (The first 4 steps could be done in advance.)
In a large salad bowl combine the salad greens, chopped bacon, pecans, dried cranberries and crumbled blue cheese. Drizzle with the vinaigrette and toss gently to coat, then place the roasted pear quarters all over and serve.

This recipe serves 4 as a main or 8 as a side dish.