Roasted Pear Salad

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.

Roasted Pear Salad

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• Author: kindrootsfood
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

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.

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Ingredients

Scale 1x2x3x

1 lb of Brussels sprouts

1 bundle of kale, lacinato or common curly kale

1/2 pear, thinly sliced

2 oz. of goat cheese

1/4 cup chopped pecans

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon fresh nutmeg

Olive Oil

Honey

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Instructions

1. Preheat the oven to 425. Using a mandolin or a knife, thinly slice the Brussels sprouts. My food processor also has a slicing attachment that works great. Most grocery stores also sell shredded/sliced Brussels sprouts.
2. Remove stems from kale and cut into ¼ inch strips.
3. Toss Brussels sprouts and kale with 2 tablespoons of olive oil, ½ teaspoon salt, and a ¼ teaspoon of fresh cracked black pepper. Roast in the oven for 15 minutes.
4. While the greens are roasting, place the chopped pecans in a small pan over low-medium heat and toast for 2-3 minutes until fragrant. To finish, drizzle very lightly with olive oil and sprinkle with salt.
5. When the greens are done, slightly crisp and brown on the edges, remove from the oven. Drizzle with 1 tablespoon of olive oil, ½ tablespoon of honey, and about ⅛ teaspoon of fresh nutmeg.
6. Top with thinly sliced pear, the toasted pecans, and small pieces of goat cheese. Serve and enjoy!

Notes

If vegan, substitute goat cheese for vegan feta cheese and honey for agave nectar.

• Prep Time: 10
• Cook Time: 15
• Category: Salad

Keywords: Roasted pear salad, roasted salad