Arugula Salad with roasted pears


  • 4 Pears
  • 3/4 cup raw whole almonds
  • 1 tablespoon extra virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper
  • 10 cups arugula
  • 1/2 cup dried cranberries
  • scant 1/2 cup sherry-almond vinaigrette (recipe follows)

Sweet and Savory; the salad is full of flavor!

serves 8-10


Preheat the oven to 350 degrees. peel and core the pears and cut them into quarters.

Place them on a baking sheet and bake for 30 to 40 minutes, until softened and slightly dry. Remove from the oven and let cool.

When the pears are cool, slice them lengthwise into 3 to 4 pieces. Arrange the almonds in a single layer in a small baking dish and bake until golden brown, 6 to 8 minutes.

Remove from the oven and sprinkle with olive oil. Season with salt and pepper. When the nuts have cooled, coarsely chop them.

In a large salad bowl, combine the arugula, toasted almonds, and dried cranberries. Toss with just enough vinaigrette to moisten. Add the roasted pears, season with salt and pepper, and toss again gently to distribute the pear.