Roasted Pear, Almond & Pecorino Salad
Do you ever feel like pears get left out? I mean, they live right next to the apples in the supermarket, but they just don’t get as much love. Maybe people prefer an apple’s crispiness. Maybe they don’t like rock hard pears. But, maybe they just haven’t enjoyed pears in their prime to truly understand that a great pear may be better than a great apple.
This salad is all about letting pears shine. A cinnamon-y roast highlights their sweetness and hints at their savory side. The pear-ing (sorry, had to) with sharp and salty pecorino is the perfect contrast. And then there is the roasted lemon dressing...woah. Roasting totally changes the game for all foods, lemons included. These caramelized lemons add so much depth to this very balanced and delicious dressing that is reminiscent of honey mustard dressing, but on a new level. Of course we can’t forget the crunch either with some toasty almonds.
I hope you enjoy this seasonal, pear loving salad as much as I do!
Roasted Pear, Almond + Pecorino Salad
Makes 2 large to 4 smaller servings
Pears
2 medium pears, firm
⅛ tsp. flaky/kosher salt
⅛ tsp. cinnamon
1 tsp. olive oil
Dressing
1 lemon
2 tsp. maple syrup (the real stuff)
1 tbs. olive oil
½ tsp. Dijon mustard
Pinch of salt and pepper
Salad
4 cups (70g) spinach, chopped into bite size pieces
⅓ cup (43g) shaved pecorino cheese
¼ cup (30g) almonds, toasted and rough chopped
Preheat the oven to 375℉/190℃.
Core pears and cut into ½” dice. Toss with the salt, cinnamon and oil on a sheet pan. Spread into an even layer and make room between each piece of pear so they cook evenly.
Cut the lemon in half crosswise and place the cut side down on the pan. Make sure there is a little oil under the lemon. Roast for 35-40 minutes, until pears are golden and tender.
Remove and cool to the touch. Squeeze lemon juice into a small bowl and remove the seeds. Add the maple syrup, dijon, and a little salt and pepper to taste.
In a large bowl toss together the pears, spinach, pecorino and almonds. Dress with the lemon vinaigrette and serve.
Notes: Anjou pears were used in this salad. Other pear varieties can be used, but make sure they are firm. Other greens like baby kale could be used in place of the spinach if needed. Pecorino is a sheep’s milk cheese kinda sorta like Parmesan, maybe just a little more funky. Parmesan can be used in place, but I definitely do recommend the Pecorino.