Roasted Red Onion And Pear Salad

By allie5jones

Ingredients

• 2 tbsp. orange juice
• 1 tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1/4 tsp. chopped fresh thyme
• 6 tbsp. vegetable or olive oil salt and pepper
• 1 red onion, cut into 1-inch wedges, with root end intact
• 1 head bibb lettuce, leaves separated but left whole
• 1 (6-oz.) bag baby spinach (about 8 c.)
• 1 ripe pear, cored and cut into 1-inch chunks
• 1/2 c. crumbled goat cheese
• 1/3 c. smokehouse almonds, chopped coarse
• 1/3 c. dried cranberries

Details

Servings 6

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk orange and lemon juices, mustard, honey, and thyme together in medium bowl. Gradually whisk in 4 tablespoon oil. Season with salt and pepper. Toss onion wedges with remaining 2 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to baking sheet and roast until brown and soft, 25 minutes, flipping wedges halfway through cooking. Cool 15 minutes. Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, almonds, and cranberries on top. Drizzle with remaining dressing and serve.