Fall is almost here and that means it’s time to transition to cozy sweaters, yummy comfort food, and pumpkin spice everything. If you’re looking for a healthy seasonal dish to serve for dinner this week, and happen to have ripened pears on hand that you just aren’t sure what to do with, we’ve got the perfect recipe for you! Learn how to make this scrumptious roasted pear salad courtesy of the ONEHOPE test kitchen below.
Serves: 2 for dinner, 4 if served as side
ONEHOPE Wine Pairing: Russian River Valley Reserve Pinot Noir
-4 medium sized pears (we used a mixture of Bosc and Bartlett)
-1 medium yellow or sweet onion, sliced thin
-2 tbsp olive oil
-2 tbsp pure maple syrup
-4 sprigs of thyme
-2 oz goat cheese, crumbled
-1 small pomegranate, seeded
-2 tbsp roasted pumpkin seeds
-Pinch of sea salt
Preheat your oven to 350 degrees. Place pear, sliced onion, and thyme on a large baking sheet. Drizzle with olive oil and maple syrup and toss to combine. Sprinkle with sea salt and roast for 40 minutes, turning once. (Pro tip: make sure your pan is large enough for everything to roast evenly. If ingredients overlap, the juice from the pears will cause your dish to steam rather than roast.)
Remove from oven once the pears and onions have caramelized. Sprinkle with pomegranate, pumpkin seeds, goat cheese, and serve. Pair with ONEHOPE Pinot Noir and enjoy!
The ONEHOPE Wine Team