Roasted Red Onion and Pear Salad
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 6
Ingredients
2 tablespoons orange juice 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey ¼ teaspoon chopped fresh thyme leaves 6 tablespoons vegetable oil or olive oil1 red onion, cut into 1-inch wedges, with root end intact1 head Bibb lettuce . leaves separated but left whole1 (6-ounce) bag baby spinach (about 8 cups)1 ripe pear, cored and cut into 1-inch chunks½ cup crumbled goat cheese ⅓ cup smokehouse almonds, chopped coarse¼ cup dried cranberries
Before You Begin
Keep this salad fresh (and the pears from turning brown) by tossing the chopped pears with a couple of teaspoons of lemon juice.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Whisk orange and lemon juices, mustard, honey, and thyme together in medium bowl. Gradually whisk in 4 tablespoons oil. Season with salt and pepper.
- Toss onion wedges with remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to baking sheet and roast until brown and soft, 25 minutes, flipping wedges halfway through cooking. Cool 15 minutes.
- Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds, and cranberries on top. Drizzle with remaining dressing and serve.
Yield
Serves 6Ingredients
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon chopped fresh thyme leaves
6 tablespoons vegetable oil or olive oil
1 red onion, cut into 1-inch wedges, with root end intact
1 head Bibb lettuce . leaves separated but left whole
1 (6-ounce) bag baby spinach (about 8 cups)
1 ripe pear, cored and cut into 1-inch chunks
½ cup crumbled goat cheese
⅓ cup smokehouse almonds, chopped coarse
¼ cup dried cranberries
Ingredients
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon chopped fresh thyme leaves
6 tablespoons vegetable oil or olive oil
1 red onion, cut into 1-inch wedges, with root end intact
1 head Bibb lettuce . leaves separated but left whole
1 (6-ounce) bag baby spinach (about 8 cups)
1 ripe pear, cored and cut into 1-inch chunks
½ cup crumbled goat cheese
⅓ cup smokehouse almonds, chopped coarse
¼ cup dried cranberries
Ingredients
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon chopped fresh thyme leaves
6 tablespoons vegetable oil or olive oil
1 red onion, cut into 1-inch wedges, with root end intact
1 head Bibb lettuce . leaves separated but left whole
1 (6-ounce) bag baby spinach (about 8 cups)
1 ripe pear, cored and cut into 1-inch chunks
½ cup crumbled goat cheese
⅓ cup smokehouse almonds, chopped coarse
¼ cup dried cranberries
Why This Recipe Works
In this Roasted Red Onion and Pear Salad recipe, we found that browning the onions in a hot oven until softened and browned tempered their strong flavor. Dried thyme tasted dusty and bland, so we prefer fresh chopped thyme in the recipe. Regular almonds will do in a pinch, but smokehouse almonds, or salted, smoked almonds, added valuable flavor to the Roasted Red Onion and Pear Salad recipe.
Before You Begin
Keep this salad fresh (and the pears from turning brown) by tossing the chopped pears with a couple of teaspoons of lemon juice.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Whisk orange and lemon juices, mustard, honey, and thyme together in medium bowl. Gradually whisk in 4 tablespoons oil. Season with salt and pepper.
- Toss onion wedges with remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to baking sheet and roast until brown and soft, 25 minutes, flipping wedges halfway through cooking. Cool 15 minutes.
- Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds, and cranberries on top. Drizzle with remaining dressing and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments