This Roasted Pear Salad is a simple warm salad made up of roasted Brussels sprouts and kale paired with creamy goat cheese, toasted pecans, a drizzle of honey, and a sprinkle of fresh nutmeg.
I’m deep into a pizza phase right now since my mom gave me a tiny tabletop pizza oven she never used. I got it in mid December and I’ve already made about 10 pizzas. I recognize most people don’t own pizza ovens or attempt to make pizza at home, so I’m trying to figure out pizza’s place on my blog. Either way, my pizza making isn’t going to slow down.
This month I made a pizza that I topped with a gorgonzola compound butter, shredded Brussels sprouts, pears, and candied walnuts. It was my best pizza yet. In an attempt to slow down our pizza consumption, I decided to recreate this pizza in salad form. Did we happen to eat it with leftover pizza? Yes.
Making the Roasted Pear Salad:
Brussels sprouts and chopped kale are simply tossed in olive oil, salt, and pepper and thrown in the oven until deeply roasted and slightly charred. Once out of the oven, the roasted greens are tossed with a little more olive oil, a drizzle of honey, and a dusting of fresh nutmeg. This acts as the dressing. A very lazy dressing.
The dressed greens are topped with thin slices of pear, creamy goat cheese, and toasted pecans. That’s it. Roasted greens, a few toppings, no real dressing… I guess salad is a loose term for this dish but apparently “warm salads” are all the rage these days. I get it, I’d choose roasted vegetables over raw vegetables any day.
Serve this ‘salad’ alongside toast, in a grain bowl, with your favorite protein, or just on its own. Or maybe with a slice of pizza?
Make it Vegan:
To “veganize” this salad, simply substitute the goat cheese for vegan feta cheese and the honey for agave nectar.Print