Spinach Salad with Roasted Pear, Prosciutto & Brussels
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
Notes
*substitute asparagus, squash, sweet potatoes, or any combo or vegetable you like, and adjust roasting time