Roasted Pear & Apple Salad with Caramelized Shallot Maple Vinaigrette
Servings: 6 -8
Ingredients
- 12 Ounces Prosciutto
- Olive Oil
- 1 1/2 Honeycrisp Apples or jonagold apples, thinly sliced
- 1 Bartlett Pear or Bosc pear, thinly sliced (slightly thicker than the apple)
- 1 Cup Cinnamon Pecans or hazlenuts (see notes)
- 1 Container Mixed Greens with Arugula (or add 2 cups arugula to mixed greens)
- 6 Ounces Gorgonzola (see notes)
- 2 Tablespoons Pepitas
- 3/4 Cup Golden Raisins (see notes)
- Black Pepper freshly cracked
Vinaigrette (adapted from Taste of Home)
- 2 Shallots thinly sliced
- Kosher Salt
- 1/3-1/2 Cup Olive Oil
- 4 Tablespoons Maple Syrup
- 4 Tablespoons White Balsamic Vinegar or Apple Cider
Instructions
- Preheat the oven to 400.
- Lay the prosciutto out onto a sheet pan so the pieces aren't overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.12 Ounces Prosciutto
- Increase the oven temperature to 425 degrees and drizzle a little olive oil on the pan. Add the sliced apples and pears to the sheet pan, spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.1 1/2 Honeycrisp Apples, 1 Bartlett Pear, Olive Oil
- Meanwhile, heat a skillet over medium heat. Once hot add a drizzle of olive oil, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.Kosher Salt, 2 Shallots
- Stir in the maple syrup and vinegar. Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.4 Tablespoons Maple Syrup, 4 Tablespoons White Balsamic Vinegar
- Slowly drizzle in the olive oil to the shallots, and season with salt and freshly cracked black pepper to taste.1/3-1/2 Cup Olive Oil, Black Pepper
- Add the mixed greens with arugula to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, raisins and pepitas.1 Cup Cinnamon Pecans, 1 Container Mixed Greens with Arugula, 6 Ounces Gorgonzola, 2 Tablespoons Pepitas, 3/4 Cup Golden Raisins
- Drizzle in the vinaigrette and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
Notes
Nuts - We purchase cinnamon pecans from the nut section of the store or you can make your own. 1 1/2 cups whole pecans 3 Tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 Tablespoons water Add all ingredients to a large skillet over medium-low heat. Stir all ingredients together and then keep stirring as the sugar begins to melt. Cook until pecans have begun to toast lightly, about five minutes and then pour onto parchment paper to cool.
Cheese - This is a great salad to use your favorite cheese like:
- smoked cheddar,
- aged sharp cheddar
- manchego
- gouda
- gruyere
- goat cheese
Nutrition
Calories: 710kcal | Carbohydrates: 47g | Protein: 16g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 783mg | Potassium: 496mg | Fiber: 4g | Sugar: 35g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg