Caramelized Onion, Pear, and Goat Cheese Salad with Maple Vinaigrette
Caramelized Onion, Pear, and Goat Cheese Salad with Maple Vinaigrette is a side dish that serves 7. One serving contains 248 calories, 6g of protein, and 13g of fat. For $2.33 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 787 would say it hit the spot. This recipe from Neighbor Food Blog requires olive oil, pecans, dried cranberries, and onion. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns an excellent spoonacular score of 92%. Goat Cheese Pizza: With Pear Caramelized Onion, Caramelized Onion, Pear & Goat Cheese Pizza with a Gluten Free Almond Flax Crust, and Maple Pear & Goat Cheese Salad are very similar to this recipe.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
6 ounces baby spinach
¼ cup balsamic vinegar
¾ cup dried cranberries
4 ounces crumbled goat cheese
1 Tablespoon Dijon
1 Tablespoon real maple syrup
1 Tablespoon olive oil
1 onion, thinly sliced
1 pear, sliced thin
¾ cup chopped pecans
1½ cups red grapes, halved
Salt and pepper to taste
8 ounces spring mix
Equipment:
frying pan
Cooking instruction summary:
Heat a Tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant. Remove from heat.Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined. Add the oil and shake again until smooth.Serve salad with vinaigrette.
Step by step:
1. Heat a Tablespoon of olive oil in a skillet over medium heat.
2. Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant.
3. Remove from heat.Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined.
4. Add the oil and shake again until smooth.
5. Serve salad with vinaigrette.
Nutrition Information:
covered percent of daily need
