Roasted pears with walnuts and blue cheese
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ripe Bosc pears roasted until tender with a savory and crunchy topping make an excellent side dish for pork tenderloin. For a main-dish salad option, add this warm and earthy combination to mixed baby greens, baby kale or peppery arugula topped with cubed grilled chicken. Make it even faster with skinless, cubed or shredded rotisserie chicken. This quick and versatile dish takes only 20 minutes of prep time with very little knife work. Covering your baking sheet with aluminum foil takes away the need for time consuming clean-up. You can roast the walnuts and pears in the same oven to consolidate your baking time.
Ingredients
Bosc pear
4 large, ripe but firm, quartered, seeds removed
Cooking spray
5 spray(s)
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
⅓ cup(s)
Apple juice
1 Tbsp
Walnut oil
1 tsp
White wine vinegar
1 tsp
Whole-grain mustard
1 tsp
Kosher salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Blue cheese
3 Tbsp, crumbled
Chives
1 Tbsp, chopped
Instructions
1
Preheat oven to 475°F degrees. Line a large baking sheet with aluminum foil.
2
Arrange pear wedges, cut side up, on prepared pan; lightly coat both sides with cooking spray. Roast pears until just beginning to turn golden, about 15-20 minutes.
3
Meanwhile, scatter walnuts on a separate pan; roast 5 minutes.
4
Combine apple juice, oil, vinegar, mustard, salt, and pepper in a small bowl.
5
To serve, scatter walnuts and cheese over pears. Drizzle with dressing; sprinkle with chives.
6
Serving size: 4 pieces pear, 4 tsp nuts, 1 Tbsp cheese, 1 1/2 tsp dressing
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