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Roasted Red Onion and Pear Salad

Crafted with ease and taste in mind, this recipe is a great choice.

Servings: 4
Course: Salad
Cuisine: Vegetarian , gluten-free

Ingredients

  • 1 medium red onion cut into 1-inch wedges
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fresh thyme chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 head Bibb or butter lettuce
  • 8 cups baby spinach
  • 1 ripe Bartlett pear cut into bite-sized pieces
  • 1/2 cup goat cheese crumbled
  • 1/4 cup dried cranberries

Instructions

    Cup of Yum
  1. 1. Preheat oven to 400 degrees F and adjust oven rack to middle position.
  2. 2. Toss onion wedges with coconut oil. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping halfway through cooking. Cool for 15 minutes.
  3. 3. Whisk orange and lemon juices, mustard, honey, thyme, salt, and pepper together in a bowl. Gradually whisk in olive oil.
  4. 4. Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in a large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, and cranberries on top. Drizzle with remaining dressing and serve.