Name: Baby Spinach Salad with Roasted Pears, Cheese and Orange Balsamic Vinaigrette
Yield: 4 side-salads

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Recipes

Baby Spinach Salad with Roasted Pears, Cheese and Orange Balsamic Vinaigrette

A healthy roasted pear salad with tangy orange balsamic vinaigrette, easy and delicious

Prep:

15 minutes

Cook:

15 minutes

4 side-salads

Medium

Save

Baby Spinach Salad with Roasted Pears, Cheese and Orange Balsamic Vinaigrette

Ingredients

1 bag prewashed baby spinach leaves

2 pears

4 oz of farmer's cheese or blue cheese, brie or other cheese of choice, crumbled

1 shallot, minced

2-3 TBSP of no-sugar-added fresh orange juice

2 TBSP balsamic vinegar

1 tsp Dijon mustard

6 TBSP extra virgin olive oil

Optional a few walnuts (omit until IBD-AID Phase 3)

1 bag prewashed baby spinach leaves

2 pears

113 grams of farmer's cheese blue cheese, brie or other cheese of choice, crumbled

1 shallot, minced

2-3 TBSP (30-45 ml) of no-sugar-added fresh orange juice

2 TBSP (30 ml) balsamic vinegar

1 tsp (5 ml) Dijon mustard

6 TBSP (90 ml) extra virgin olive oil

Optional a few walnuts (omit until IBD-AID Phase 3)

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

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Disease state

Recipe PDF

Instructions

Preheat the oven to 350°F (180°C)
Peel, core, and slice the pears
Roast them for 15 minutes in the oven
In the mean timecombine orange juice, vinegar, and shallots and set aside
Divide spinach equally on serving plates and top with roasted pears.
Use one-half of a pear for each serving of salad.
Add crumbled cheese and set aside.
Whisk Dijon mustard into the shallot mixture and then slowly pour in olive oil while continuing to whisk
Go very slowly to create an emulsion and ensure the dressing won't separate.
Add one to two tablespoons of the vinaigrette to each plate.
Optionally add a few walnuts on top.
Serve with additional dressing on the side.