Warm Apple Vinaigrette With a Roasted Pear & Spinach Salad Recipe

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Warm Apple Vinaigrette With a Roasted Pear & Spinach Salad
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Ingredients
17
Count
Nutrition
723
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad.
  2. Pecans - In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad.
  3. Vinaigrette - Make this a day or so ahead and then all you need to do is just reheat.
  4. Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours.
  5. Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly.
  6. Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste.
  7. The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later.
  8. If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat.
  9. Pears - You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate.
  10. Salad - In a large bowl add the spinach, red onion, cranberries and set to the side.
  11. Vinaigrette - Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes.
  12. Finish the Salad - Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy!
  13. This will serve 4 large salads or 6 smaller salads.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722.54 Kcal (3025 kJ)
Calories from fat 452.61 Kcal
% Daily Value*
Total Fat 50.29g 77%
Cholesterol 15.27mg 5%
Sodium 24.58mg 1%
Potassium 595.57mg 13%
Total Carbs 70.76g 24%
Sugars 43.45g 174%
Dietary Fiber 10.15g 41%
Protein 8.15g 16%
Vitamin C 12mg 20%
Vitamin A 0.1mg 2%
Iron 2.6mg 14%
Calcium 97mg 10%
Amount Per 100 g
Calories 199.07 Kcal (833 kJ)
Calories from fat 124.7 Kcal
% Daily Value*
Total Fat 13.86g 77%
Cholesterol 4.21mg 5%
Sodium 6.77mg 1%
Potassium 164.08mg 13%
Total Carbs 19.49g 24%
Sugars 11.97g 174%
Dietary Fiber 2.8g 41%
Protein 2.25g 16%
Vitamin C 3.3mg 20%
Iron 0.7mg 14%
Calcium 26.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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