Roasted Red Onion and Pear Salad
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Ingredients
4 servings
- 1 medium red onion (cut into 1-inch wedges)
- 2 tablespoons coconut oil
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon fresh thyme (chopped)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 head Bibb or butter lettuce
- 8 cups baby spinach
- 1 ripe Bartlett pear (cut into bite-sized pieces)
- 1/2 cup goat cheese (crumbled)
- 1/4 cup dried cranberries
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Preparation
Step 1
1. Preheat oven to 400 degrees F and adjust oven rack to middle position.
Step 2
2. Toss onion wedges with coconut oil. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping halfway through cooking. Cool for 15 minutes.
Step 3
3. Whisk orange and lemon juices, mustard, honey, thyme, salt, and pepper together in a bowl. Gradually whisk in olive oil.
Step 4
4. Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in a large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, and cranberries on top. Drizzle with remaining dressing and serve.
Step 5
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