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.

Ingredients

Scale

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

Instructions

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.
Remove stems from kale and cut into ¼ inch strips.
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.
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.
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.
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