In this delicious salad, the pecans are left raw and they are not caramelized, to save on added calories found in the the sugar that would normally be used for candying them.
Yes, the Roquefort is a full-fat cheese, so indulge sparingly or substitute with a semi-soft blue goat cheese with a lower fat count. You don’t want to negate all of the healthy effects of eating a tasty salad by adding too much saturated fat, but unsaturated fats from nuts and healthy oils like olive oil do actually help the body to absorb the fat-soluble vitamins (A, D, E and K).
For more information on healthy oils, check out this article.
This salad is wonderful with a crusty whole grain roll, and some grilled chicken breast for a healthy and satisfying meal. Prepare and serve in your favorite wooden salad bowl for an awesome presentation.
Want more salads topped with creamy, dreamy cheese? You’ll love the following:
In a jar with a tightly sealed lid, add the oil, vinegar, stevia, mustard, parsley, tarragon salt, and pepper. Shake well until emulsified and chill for one hour before serving.
In a large salad bowl, layer the baby greens, pears, blue cheese, avocado, and green onions. Top with pecans and drizzle with the dressing, serving with the remaining dressing on the side.
If you must caramelize the pecans, here are the steps. In a small skillet over medium heat, stir ¼ cup of brown sugar together with the pecans. Continue stirring gently until the sugar has melted and caramelized the pecans. Carefully transfer the pecans onto waxed paper and allow to cool, then break into pieces.
Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.