Best 6 Warm Apple Vinaigrette With A Roasted Pear Spinach Salad Recipes

MARZETTI ROASTED PEAR SALAD

Steps:

• Preheat oven to 375 degrees.
• DRESSING: Mix 3/4 cup Marzetti® Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside.
• STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside.
• PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tablespoons of Marzetti® Light Balsamic Vinaigrette Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining Marzetti® Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti® Chunky Blue Cheese Dressing over each salad.
• Tips: Marzetti suggests also trying this recipe with Marzetti® White Balsamic Vinaigrette!

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

APPLE VINAIGRETTE

Steps:

• Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!

WARM PEAR SALAD

Steps:

• In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.

ROASTED PEAR-SPINACH SALAD

Steps:

• Preheat oven to 450 degrees.
• Grease baking sheet with butter.
• Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down.
• Bake 15 minutes until soft and browned on undersides.
• Transfer to waxed paper to cool.
• Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl.
• Stir in half of the cranberries and set aside.
• Reduce oven temp to 400 degrees.
• Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side.
• Remove from oven; crumble cheese and divide among toasts.
• Return to oven and bake 4 to 5 minutes more.
• Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper.
• With blender running, add 1/3 cup oil in a slow steady stream.
• In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste.
• Divide greens among tumblers; top with pears, toasts, and additional almond mixture.
• Serve immediately.

WARM APPLE & PISTACHIO SPINACH SALAD

Steps:

• In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally., Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste.