Asian Pear Salad with Roasted Beets + Figs

Asian Pear Salad with Roasted Beets + Figs
Asian Pear Salad with Roasted Beets + Figs

I am completely in love with the weather this week. And it is quite possible that I will be wearing nothing but flannels, sweaters, scarves, leggings or skinny jeans from here on out. The cold crisp air is so refreshing. I have started going for walks every evening by myself. It has become something that I look forward to all day long. Bundling up and letting my head clear. I've needed this. And finally I am giving myself the time that I need to focus a little bit on me. Sometimes it feels selfish, but seeing my kids faces when I walk through the door, them missing me, me missing them, I realize its ok and totally healthy, for all of us. 

In the mean time, I must share with you this salad that I made and devoured. I love its simplicity and the combinations of summer merging into fall. With roasted beets, thinly sliced raw beets, handfuls of fresh figs, all topped with crispy juicy asian pears. Mixed in with spicy greens, toasted walnuts and loads of blue cheese. 

Asian Pear Salad with Roasted Beets + Figs

2 large Asian Pear, cut into thin wedges
3 medium red beets, peeled and cut into wedges
1 small chioggias or golden beet, peeled and cut into thin wedges
2 cups greens, preferably mizuna or arugula
4-6 figs, stemmed and cut in half
1/2 cup toasted walnuts, chopped
1/2 cup blue cheese
1/2 cup extra virgin olive oil + 1 tablespoon for beets
2 tablespoons of white wine vinegar
2 tablespoons of honey
large pinch of sea salt and black pepper

Preheat oven to 400 degrees.

Peel and cut red beets into wedges. Place on a parchment lined baking sheet. Toss with 1 tablespoon of extra virgin olive oil and salt and pepper. Roast for about 20 minutes until tender. Remove and let fully cool.

In the mean time, also put walnuts onto a separate baking sheet and toast for 5 minutes. Remove and let cool.

Prepare pears, chioggia or golden beets, and figs. Place in a large serving bowl. Add spicy greens, toasted walnuts, roasted beets, and blue cheese. Gently toss 1-2 times.

In a small bowl, whisk together olive oil, white wine vinegar and honey. Add salt and pepper, taste, and adjust. Pour half of the dressing over the salad. Toss together. At this point you might want to add more dressing, or reserve for the table. Serve immediately.

 

This recipe was written for The Fruit Co. 

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