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

the Painted Apron

6 years ago

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

Course Main Course, Salad

Cuisine American

Keyword Baked Brussels Sprouts, Roasted Pears, Salad with pears, Brussels and Prosciutto, spinach salad, Warm Vegetable salad

Prep Time 10

Cook Time 25

Servings 2

Ingredients

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.

Instructions

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