Let’s be honest. For most, a salad without salad dressing is just plain “lettuce.”
It’s like having a PB&J sandwich minus the PB? Sounds absurd, right?
Until recently, I’ve only known one human being on the entire planet that will voluntarily eat a salad without salad dressing – my husband. I’ve seen him scarf down a salad of mixed greens, piled with blueberries, nuts, golden raisins, and no. salad. dressing. What the what?
Because I’m Vegan, I’ve had to try this unorthodox method of salad feasting at restaurants that only offer your basic non-Vegan salad dressings. I’m not a fan of just plain oil and vinegar, so I’ve opted to give a salad minus the dressing a go.
The result? Let’s just say that I wasn’t pleased. It didn’t take me long to adopt a new rule when eating out: BYOD (bring your own dressing). A salad without the “liquid stuff” is a hard NO.
So, at the risk of spilling globs of Vegan salad dressing into a thoughtfully designed handbag, I always have a container full of my favorite vinaigrette in tow when eating out.
To address your next thought – yes, when the container or bottle comes out of the purse and is boldly placed center stage on the restaurant table, it prompts snickering from my kids, a raised eyebrow from a confused waiter, and the slight feeling that I’ve prematurely reached my geriatric years. But, a girl has to do what a girl has to do.
Cooking at home, however is a different story. It was there that I was recently reminded of my husband’s beatnik method of mixed greens, blueberries, nuts, golden raisins and no. salad. dressing.
Inspired by his discipline and because I like the idea of ditching refined oils whenever possible, I’ve created an easy and delicious alternative to salad dressing – EP4L’s Roasted Pear-Grape Salad.
September marks pear season and Roasted Pear-Grape Salad is the perfect way to take advantage of this healthy, versatile fruit, along with its sweet and plump sidekick – grapes.
Roasted pears and red grapes atop dry greens, to produce its own dressing once sliced. The caramelization of the fruit creates its own juices, leaving your greens wet but not soggy. Chopped walnuts or pecans add bulk, protein, and healthy fats.
Although Bosc, Bartlett, and Anjou are my favorite pears to use to create Roasted Pear-Grape Salad, there are several other pear varieties that are perfect for roasting.
The Spruce Eats has thoroughly compiled list of types of pears in their helpful Guide to Varieties of Pears. It lists the best way to enjoy different pear types and their harvest months.
Roasted Pear-Grape Salad can’t eliminate the rule of BYOD, the harmless snickering, raised eyebrows, or the feeling of premature geriatrics when “eating out,” but it is an effortless and healthy way to ditch the oils at home. Enjoy!
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entrees or 4 side salads
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- 4 small firm pears* (i.e. Bosc, Bartlett, or Anjou)
- 1 - 1/2 cups firm large red grapes
- 6 cups mixed salad greens
- 1 cup chopped walnuts or pecan halves
- your favorite light Vegan vinaigrette (if you must)
Ingredients
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- Preheat oven to 400 degrees F.
- Cut pears into quarters. Place on a baking sheet that has been lightly sprayed with cooking spray. Add grapes to baking sheet. Roast for 35-45 minutes or until pears look caramelized and are tender when pierced with a fork. Grapes should be slightly wrinkled. The total cooking time depends on the ripeness of the pears. Riper pears will require less cooking time.
- Assemble mixed salad greens on plates. Add pears and grapes. Sprinkle with chopped walnuts or pecans. Add your favorite optional light Vegan vinaigrette, but you won't need it!
- Enjoy!
*choose firm, less ripened pears.
