Roasted Pear Salad recipe

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Ingredients

1 pear, halved and cored
1 teaspoon lemon and fig marmalade (such as Fischer & Wieser®)
3 tablespoons balsamic fig vinaigrette (such as Stonewall Kitchen®)
10 pecan halves
8 cups baby spinach

Nutrition Info

97.5 calories
carbohydrate: 10.3 g
cholesterol: : -
fat: 6.3 g
fiber: 3 g
protein: 2.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 179.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place halved pear in a baking dish, cut side up. Place 1/2 teaspoon lemon-fig marmalade in each divot of the pear.

  3. Roast pears in the preheated oven until soft and caramelized, about 30 minutes. Remove and cool completely. Cut each pear half into wedges.

  4. Distribute spinach amongst 4 salad bowls and place 1/4 of the roasted pears onto each serving. Drizzle with dressing and sprinkle with pecans.

Recipe Yield

4 servings

Recipe Note

This is a great low-calorie pear salad with baby spinach and pecan nuts.

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