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Harvest Pear Gorgonzola Salad with Roasted Vegetables

Harvest Pear Gorgonzola Salad with Roasted Vegetables

Name: Harvest Pear Gorgonzola Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons white balsamic vinegar; 1 garlic clove, minced; 1 tablespoon finely chopped fresh thyme leaves; 2 teaspoons honey; 2 tablespoons extra virgin olive oil; Pinch salt; Pinch freshly ground black pepper; ½ medium head cauliflower, chopped into small florets; ½ pound carrots, chopped into ½-inch pieces; ½ pound Brussels sprouts, quartered; 1 ½ tablespoons extra virgin olive oil; 2 tablespoons chopped fresh thyme (4 to 5 sprigs); ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 8 cups loosely packed baby kale; 4 ounces gorgonzola; DeLallo Dried Pears; DeLallo Almonds

Whether you’re looking for a lighter meal, lunch, or a Thanksgiving side salad, give this pear gorgonzola salad a try this fall! Andie Mitchell Logo Check out the full recipe here!

gorgonzola salad with roasted vegetables on a white dish

Prep Time

15min
cook time

30min
total time

45min
serving size

6

category title salad
cuisine type italian
level simple

recipe by: Andie Mitchell @andiemmitchell

Ingredients

2 tablespoons white balsamic vinegar
1 garlic clove, minced
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons honey
2 tablespoons extra virgin olive oil
Pinch salt
Pinch freshly ground black pepper
½ medium head cauliflower, chopped into small florets
½ pound carrots, chopped into ½-inch pieces
½ pound Brussels sprouts, quartered
1 ½ tablespoons extra virgin olive oil
2 tablespoons chopped fresh thyme (4 to 5 sprigs)
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 cups loosely packed baby kale
4 ounces gorgonzola
DeLallo Dried Pears
DeLallo Almonds

Directions

In a small bowl, whisk the white balsamic vinegar, garlic, thyme, honey, olive oil, salt, and pepper. Set aside while you assemble the rest of the salad.
Preheat the oven to 400 degrees F. On a large rimmed baking sheet (you may need two), toss the cauliflower, carrots, and Brussels sprouts with the oil and thyme. Season with salt and pepper and roast until tender and caramelized, about 30 minutes.
In a large bowl, toss the baby kale with the dressing. Add the roasted vegetables and toss to combine. Sprinkle the gorgonzola, dried pears and almonds over the top; toss. Arrange the salad on a platter if serving family-style, or divide the salad among 6 small serving plates or bowls. Serve.

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