Pear Gorgonzola Salad with Fig Dressing
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(44)
Ingredients
6 servings
- 1 cup mix of pumpkin seeds, sunflower seeds and pecans (feel free to just use 1 or 2 kinds, but a mix is nice)
- 2-3 tablespoons real maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons fig jam
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red onion, thinly sliced
- 2 ripe pears- not overly ripe, sliced
- 5 ounces baby arugula
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled gorgonzola cheese
- 1/4 cup dried currants (or sub craisins or dried cherries)
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350F ( A toaster oven works here too)
Step 2
Make the spiced Nuts
Step 3
In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices. Spread out on a parchment-lined sheet pan and bake 10-15 minutes, stirring halfway through. You want to get them toasted and golden. Remove from heat, and immediately “fluff” with a fork. Let them cool completely. You can do this ahead- taking care not to eat them all before making the salad. You’ll need at least 1/2 cup for the salad.
Step 4
Make the dressing
Step 5
Whisk all ingredients together in a small bowl
Step 6
Make the salad:
Step 7
In a large bowl (not your serving bowl) toss arugula, red onion, 1/2 cup spiced nuts, pomegranate seeds, currants and gorgonzola cheese lightly with the dressing until perfectly coated. Taste, season with salt and pepper if you like.
Step 8
Then add the pears, carefully tossing so they don’t break.
Step 9
Place the salad in the serving bowl and garnish with more spiced nuts, gorgonzola and pomegranate if you like.
Step 10
Save recipe for the next time?
