Recipe Box, Spinach Salad with Roasted Pear, Prosciutto & Brussels

Main dish salad in the winter time is probably the last thing you are dreaming of, but this salad is a wonderful way to enjoy salad when temps cool down and you’re looking for warm comfort

 

 

Start with a bowl of fresh crisp greens like spinach and romaine

 

 

 

Roast Brussels sprouts* and top with pear, prosciutto, and cheese during the final 10 minutes

*Hate Brussels sprouts?  No problem, substitute with asparagus, squash, sweet potatoes, any vegetable you like and adjust roasting time to vegetable

 

 

Everything melts together in a wonderful gooey mess!

 

 

Sprinkle with nuts if desired

 

 

Place warm mixture on top of salad greens and serve

 

 

 

The warm vegetable mix melts into the greens and no dressing is necessary

 

 

 

The oil from the roasted sprouts, the soft pear, and melted cheese provide all the dressing you need

 

 

Spinach Salad with Roasted Pear, Prosciutto & Brussels

  • Servings: 2
  • Difficulty: easy
  • Print

Adjust ingredient amounts according to taste and servings needed

6 cups torn spinach, or combination of spinach and mixed greens

2-3 cups fresh Brussels sprouts*

2-3 oz. prosciutto slices, torn into 2-3 inch pieces

1 large ripe pear, washed and cut into large chunks, no need to peel

2 oz. bleu cheese or white cheese of choice, Parmesan, Gruyère, white cheddar, Manchego, grated or crumbled

1 T olive oil

salt & pepper

chopped pecans, walnuts, pistachios or pine nuts, optional

Place greens in bowl or bowls.  Tear into bite size pieces.

Trim ends of sprouts and cut in half.  Place on a foil or parchment lined baking sheet.  Drizzle with olive oil and season with salt and pepper.  Toss around to coat thoroughly then spread out into an even layer. Roast for 20 minutes at 400, or until sprouts are almost done and starting to char around edges.  Top with pear pieces, prosciutto and cheese.  Return to oven for 10 minutes to crisp prosciutto, soften pear and melt cheese.

Immediately top salads with hot mixture, sprinkle with nuts if desired,  and serve.  The juices from the pear and brussels sprouts actually provide the “dressing” for this salad, but add a mild vinaigrette or creamy dressing to taste if desired

*substitute asparagus, squash, sweet potatoes, or any combo or vegetable you like, and adjust roasting time

 

 

Even though it’s soup season, a warm salad can be just as satisfying!

Here are some more very favorites:

Autumn Vegetable Salad with Warm Corn & Bacon Vinaigrette

 

Bacon Wrapped Pear Salad

 

Green Bean Bundle Salad

 

Roasted Sweet Potato Spinach Salad with Maple Bacon

for another printable version of Spinach Salad with Roasted Pear, Prosciutto & Brussels click here

Salad on!

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Comments
17 Responses to “Recipe Box, Spinach Salad with Roasted Pear, Prosciutto & Brussels”
  1. Winter salads are one of my favorites and this one hits all the right notes Jenna! Yum!

    Johanne Lamarche

    >

    Liked by 1 person

  2. Mary says:

    Sounds wonderful Jenna! I’m glad it finally feels like soup weather! We enjoy prosciutto crisped up in the oven too!

    Liked by 1 person

  3. Good morning, dear Jenna. That spinach salad looks positively delish!! Glad you got the package. Enjoy your week!

    Liked by 1 person

  4. Jenna, I love pears and prosciutto! Can’t wait to try this!

    Liked by 1 person

  5. Sharon Mann says:

    Hi Jenna- your salad recipes are so delicious looking. It’s on 7 am and I’m ready for a salad!

    Liked by 1 person

  6. Anonymous says:

    This is loaded with vitamins for the dreary flu-filled days of winter! Great recipe, doctor!

    Liked by 1 person

  7. Lynn says:

    Sure sounds healthy! Been a while since I’ve had a pear… Gotta correct that:@)

    Liked by 1 person

  8. Jill Kuhn says:

    This looks so good!! 👍😍 Love a warm salad in the winter!

    Liked by 1 person

  9. OMG, I truly wish I lived next door to you!!

    Liked by 1 person

  10. This one is definitely worth looking into. Blue cheese and Brussels — what’s not to love?

    Like

  11. cakespy says:

    Yes! Soup weather for sure. This recipe is just brilliant – so many of the flavors that I Love in one place!

    Like

  12. I’m over from Marilyn’s treats and I am absolutely pinning this one!

    Like

  13. chefingaroundblog says:

    I LOVE roasted brussels sprouts. I love the way you’ve added the hot ingredients to the cold, making this a hearty salad.

    Like

  14. Karen says:

    My husband and I love roasted Brussel sprouts and your salad sounds like a terrific combination.

    Like

  15. Miz Helen says:

    Hi Jenna,
    Your Pear, Prosciutto and Brussels Sprouts is a fantastic dish that we will love, I just pinned it! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

    Like

  16. marilyn1998 says:

    Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning and to see your feature and grab your badge! All hosts choose their own features from the comments left on their blog so be sure to return to my blog for your badge. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

    Like

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