Roasted Pear and Pomegranate Salad


Serves 6. Prep time: 30 minutes.
2 pears, cored and sliced into
6 wedges each
6 ounces mixed salad greens
¹⁄з cup dried cranberries
¹⁄з cup toasted walnuts,
coarsely chopped
4 ounces bleu cheese, crumbled
2 ounces fresh
pomegranate seeds
¼ cup olive oil
¹⁄з cup bottled pomegranate juice
1 tablespoon balsamic vinegar
2 teaspoons maple syrup
¼ teaspoon ground cinnamon
Salt and pepper to taste


Preheat the broiler. Place the pear wedges skin-side down on an oiled sheet pan or cookie sheet with a rim.  Whisk the dressing ingredients together in a small bowl. Brush the pear slices with a little of the dressing. Set remaining dressing aside. Broil the pears for 6-10 minutes, just until they begin to soften and caramelize. Remove from oven and cool to room temperature.  In a large bowl toss the greens, dried cranberries and toasted walnuts with ¹⁄з cup of the dressing. Divide equally onto 6 plates.  Top each salad with 2 pear wedges, an ounce of bleu cheese and a few pomegranate seeds.