Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette (Printer-Friendly Version) | Eating Well
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Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

http://www.eatingwell.com/recipes/roasted_pear_arugula_salad_with_pomegranate_chipotle_vinaigrette.html

From EatingWell:  January/February 2009

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.

6 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Slice off the base of each pear so it will stand upright. Use an apple corer (or small spoon) to remove cores, if desired, working from the base up. Peel if desired, but leave the stems on. Place the pears on a baking sheet and brush with agave syrup. Roast until browned and tender, 30 to 45 minutes, depending on the size and ripeness of the pears.
  3. Whisk pomegranate juice, vinegar, oil, brown sugar, orange zest, shallot, garlic, salt, pepper, chipotle and cloves in a large bowl or puree in a blender.
  4. Toss arugula and lettuce with the dressing in a large bowl and divide among 6 chilled plates. Set a pear on each plate and scatter some pomegranate seeds on the greens (if using).

Nutrition

Per serving : 137 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 1 g Protein; 5 g Fiber; 61 mg Sodium; 285 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 fruit, 1/2 fat

Tips & Notes