Recipe courtesy of Ann Volkwein
and
Lynn Kearney
Recipe courtesy of Ann Volkwein
and
Lynn Kearney
Watch how to make this recipe.
Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
Ingredients
Directions
- Preheat oven to 375 degrees.
- Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.
