I don’t love salads… Especially ones with a lot of lettuce.
I know that I have admitted that before… And, it’s pretty prohibitive when it comes to trying to incorporate more salads into my diet and cut back on meat. Though I would love to replace meat with pasta and cheese and dine on that 5 days a week, I’m not sure that I have the budget for a new wardrobe of nothing but fat jeans and moo moos.
Instead, I’m doing what I can to keep things interesting, and I’m learning to enjoy salads… At least, I’m learning to eat salads and pretending that I enjoy them. I figure that I will eventually start to actually like salads at some point.
I found some lovely organic Anjou pears at the store last week, so I decided they’d make a great salad topping. The weather’s been chilly and rainy, though, and I wanted something warm and comforting (two words I don’t usually associate with lettuce… just saying). So, I decided to roast the pears with some cinnamon and Balsamic reduction. The result was fantastic. I paired them with some walnuts, dried cranberries, and blue cheese. It was one of the best salads I’ve had in a long time!
The measurements in this recipe are approximations… There’s no need to be scientific about it. You can sprinkle and pinch, adding the amount that seems right to you!
Balsamic Roasted Pears
- 1 teaspoon canola oil
- 1 teaspoon lemon juice
- 2 Anjou pears
- 1 teaspoon reduced Balsamic vinegar
(I used some reduced espresso Balsamic vinegar, but whatever you have will be great)
- 1 teaspoon dark brown sugar
- 1/2 teaspoon cinnamon
Preheat the oven to 375°F. Brush a baking dish with the canola oil and set aside.
Add the lemon juice to a mixing bowl of water. Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
Place the pears in the baking dish, cut side up. Drizzle the pears with the Balsamic reduction, and sprinkle with the brown sugar and cinnamon.
Bake for 30 minutes, and then serve immediately.