When it's cold out, I crave hot soups, but sometimes, a crunchy salad with a warm component can be just as gratifying. Take this easy lunch salad for example. It's got piles of healthy spinach, salty almonds, and roasted pears. Instead of tossing in croutons and blue cheese, this delicious combination is served alongside the salad in fresh-from-the-oven toasts. I had planned on using dried cranberries for a pop of color but didn't have any in the pantry — feel free to add them in! If you dislike blue cheese, use goat cheese instead. Get the easy recipe.
- 1 ripe, but firm pear, peeled, cored, and sliced into wedges
Olive oil, for drizzling
Salt and freshly ground black pepper
2 slices sourdough bread
1/4 cup blue cheese
2 cups fresh spinach
1 small handful almonds
- Preheat the oven to 400 degrees F. In a small bowl toss the pears with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast until pears are tender, about 10 minutes. Remove from the oven and let cool.
- Meanwhile, spread the blue cheese evenly on the bread. Bake in the oven until the cheese is melted and the bread is toasted about 8 minutes.
- In a large bowl, toss the spinach with the cooled pears, almonds, and vinaigrette. Serve the salad immediately along side the blue cheese toasts.
- Greens , Salads
- North American