SPINACH SALAD WITH PEARS & CANDIED PECANS
A tasty combination of pears, blue cheese and spinach make this salad a standout. The sugared pecans add a nice crunch and a bit of sweetness. If you like poppy seeds, feel free to add some to the vinaigrette.-Tamara Stimpson, Zephyr, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 281 calories, Fat 22g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH, PEAR, AND FRISEE SALAD WITH CURRIED CASHEWS
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- To make the vinaigrette, whisk together the vinegar, mustard, honey, sesame seeds, garlic, and salt and pepper, to taste, in a bowl. Gradually whisk in the oil. Set aside.
- To make the curried cashews, preheat the oven to 400 degrees F.
- On a baking sheet, toast the cashews until golden, 8 to 10 minutes. Meanwhile, combine the melted butter, rosemary, curry powder, brown sugar, salt, and cayenne in a bowl. Add the toasted cashews while they are still hot and toss with a rubber spatula so they are thoroughly coated with the spices and butter. Leave the oven on to cook the bacon.
- Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and cut the slices into 1-inch pieces. Keep the bacon warm.
- In a large bowl, combine the spinach, frisee, red onions, and sliced pears. Toss with enough vinaigrette to coat everything well.
- Divide the salad among 6 plates. Garnish each salad with pieces of warm bacon and spiced cashews. Set a grape cluster on the side of each salad.
- The bacon can be cooked ahead, stored in the refrigerator, and reheated. The cashews can be cooked early in the day and stored at room temperature. The vinaigrette can be stored refrigerated, tightly covered, for several days.
WARM APPLE VINAIGRETTE WITH A ROASTED PEAR & SPINACH SALAD
This is one of my favorite vinaigrettes and salad. The dressing is warmed up with some shallots and fresh herbs and pureed until creamy; served over spinach, sweet roasted pears, dried cranberries and crunchy pecans.
Provided by SarasotaCook
Categories Salad Dressings
Time 45m
Yield 4-6 Salads, 4 serving(s)
Number Of Ingredients 17
Steps:
- This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
- Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
- Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat.
- Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
- Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
- Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
- The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
- If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
- Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
- Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side.
- Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
- Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
- This will serve 4 large salads or 6 smaller salads.
ROASTED PEAR-SPINACH SALAD
from Stonewall Kitchen Winter Celebrations cookbook via Better Homes and Gardens. Serve in tumblers for festive presentation.
Provided by smithgirlzmom
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Grease baking sheet with butter.
- Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
- Bake 15 minutes until soft and browned on undersides.
- Transfer to waxed paper to cool.
- Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
- Stir in half of the cranberries and set aside.
- Reduce oven temp to 400 degrees.
- Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
- Remove from oven; crumble cheese and divide among toasts.
- Return to oven and bake 4 to 5 minutes more.
- Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
- With blender running, add 1/3 cup oil in a slow steady stream.
- In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
- Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
- Serve immediately.
Nutrition Facts : Calories 211.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 9.2, Sodium 191.1, Carbohydrate 15.4, Fiber 3, Sugar 10.2, Protein 4.4
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SPINACH SALAD WITH ROASTED PEARS AND ORANGES
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- Roast the pears: Preheat oven to 400 degrees. Place 1 tsp of butter and sprinkle 1/8 tsp salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
- Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
- While pears are roasting, prepare salad and dressing: Start by slicing 1/2 orange. Slice in half, then slice 1/2 into sections. Peel peel off of each section, and remove as much pith as desired. Place 2 c baby spinach leaves on serving plate, top with sliced oranges and 1 tsp hemp hearts.
- Make vinaigrette by pouring 1 T olive oil and 1.5 T red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste (start with about 1/8 tsp of each). Taste and adjust to your preference.
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- Preheat the oven to 425ºF and line a baking sheet with parchment paper. Cut the pears into quarters and core them, then slice them into 1/2″ slices. Place them on the lined baking sheet and lightly brush them with olive oil. Roast them for about 20 minutes, or until golden, then turn them over and roast again for an additional 10 minutes. When the pears are golden brown and caramelized, but still holding their shape, remove them from the oven and let them cool until they’re warm, or room temperature.
- Make the dressing by whisking together the vinegar, Dijon mustard, and sea salt until combined. Then whisking constantly, add the olive oil in a slow steady stream. Whisk until all the oil had been added, and the dressing is emulsified.
- When the pears are done and have cooled, either arrange all the ingredients over the top of the spinach, or toss them all together. Add as much dressing as you’d like, or serve it on the side.
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