Salad/Roasted Pineapple and Avocado Salad

By latin1

Ingredients

• 1 # peeled and cored fresh pineapple, cut into 3/4" chunks (2 cups)
• 1/2 tsp light brown sugar
• Kosher salt
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 2 Hass avocados, cut into 3/4"chunks
• 4 oz cleaned baby spinach (4 cups)
• 12 mint leaves
• Freshly ground pepper
• Lime wedges, for serving

Details

Servings 4

Preparation

Step 1

preheat oven to 400 degrees. In a medium bowl, toss the pineapple with the brown sugar and 1/2 tsp salt. Spread the pineapple on a baking sheet and roast in the top third of the oven for about 10 minutes, or until softened and just beginning to brown.
In a medium bowl, whisk the olive oil with the vinegar. add the avocados, spinach and mint, season with salt and pepper and toss. Transfer salad to plates, top with pineapple and serve with lime wedges.