Pear Gorgonzola Salad with Fig Dressing

Ingredients

pumpkin seeds

1/8 cup

sunflower seeds

1/8 cup

pecans

Nut-freesunflower seeds toasted

1/8 cup1/8 cup

maple syrup

0.83 tbsp

salt

0.04 tsp

cinnamon

0.17 tsp

cumin

0.17 tsp

cayenne

0.04 tsp

olive oil

1 tbsp

balsamic vinegar

0.83 tbsp

fig jam

2/3 tbsp

vanilla

0.17 tsp

pepper

0.17 tsp

red onionthinly sliced

0.08 cup

pearssliced

1

baby arugula

1 2/3 oz

pomegranate seeds

0.17 cup

gorgonzola cheesecrumbled

Dairy-freenutritional yeastmix with a squeeze of lemon juice for tang

1/8 cup1/8 cup

dried currants

0.08 cup

Method

1. 01Preheat oven to 350°F.
2. 02Toss pumpkin seeds, sunflower seeds, and pecans with maple syrup, salt, cinnamon, cumin, and cayenne.
3. 03Spread on a parchment-lined sheet and bake 10 to 15 minutes, stirring halfway through, until toasted and golden.12 min
4. 04Remove from oven and fluff with a fork. Cool completely.
5. 05Whisk olive oil, balsamic vinegar, fig jam, vanilla, salt, and pepper for the dressing.
6. 06In a large bowl, toss arugula, red onion, 1/2 cup spiced nuts, pomegranate seeds, currants, and gorgonzola with dressing until coated.
7. 07Add pears and toss gently to avoid breaking them.
8. 08Transfer to serving bowl and garnish with additional spiced nuts, gorgonzola, and pomegranate seeds if desired.

Fits

• Vegetarian