Carmel-by-the-Sea Roasted Pear, Goat Cheese, and Candied Pecan Salad

By Suzanne De Cornelia Platinum Quality Author

Eat green and stay healthy and lean, that's my motto. I've always loved healthy salads. Ever since my late father's medical condition precluded his enjoying the greens he also loved, I've never taken them for granted and enjoy them even more. My favorite salad mainstays come from Earthbound Farm that began 25-years ago as an organic backyard garden in Carmel Valley, California. Now I live just a few miles away in Carmel, long committed to organic for me and the planet. You can find their produce in Whole Foods, Trader Joes, and many other locations, and can even buy it farm direct: ebfarm.com/

In 2009 alone, Earthbound's 33,000 acres avoided the use of over 305,000 pounds of toxic pesticides, 10.3 million pounds of synthetic fertilizers, and conserved 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers. With sustainability the goal they use 100% post-consumer recycled PET for plastic salad containers and 99% post-consumer recycled corrugate for shipping cartons.

With the local deer sporting their new autumn and fall antlers, and beautiful red Pyracantha berries reminding me how they centered our Thanksgiving dinner tables growing up, this is a beautiful looking and healthy salad is perfect for fall and winter, alone or try it paired with artisan bread and soup.

Carmel-by-the-Sea Roasted Pear, Goat Cheese and Candied Pecan Salad

1 package of spring mix salad greens
2 unpeeled pears
1/2 c of dried cranberries
1/2 c of candied pecan pieces
4-6 oz goat cheese log
1/4 c apple juice
3 T brown sugar
1 T white wine vinegar
1 T extra virgin olive oil
Salt and pepper to taste

Cut the pears into fourths length-wise and core. Place in a baking dish. Combine the apple juice and brown sugar and pour over the paces. Bake 20-30 minutes until they are tender, basting occasionally with the juice. Remove to a plate and reserve ¼ cup of the juice mixture.

Whisk the reserved apple juice and white wine vinegar in a small bowl, whisk in the olive oil, season with salt and pepper to taste. I use sea salt and no pepper. Toss this dressing together with the greens in a salad bowl. Crumble in the goat cheese and mix throughout with a couple of light tosses. Divide onto four plates. Sprinkle each with the dried cranberries and candied pecans. Cut the pears into slices and arrange. Bon appetit.

© 2008-2012-Suzanne de Cornelia. http://suzannedecornelia.com All worldwide rights apply. This article may be reprinted on websites as long as the entire article, including website link and resource box are included and unchanged. Suzanne is a freelance writer and Web 2.0 expert. Her novel "French Heart" will be released in November 2009. Friend Suzanne on FaceBook, follow her on Twitter @SuzanneDeC

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