Caramelized Pear, Roasted Tomato and Lentil Salad
This fresh fall salad combines the natural sweetness of caramelized pear and roasted tomato, with earthy lentils and tender butter lettuce. Finished with lemon zest, olive oil and balsamic vinegar, this elegant salad lends a lighter side to holiday menus.
Ingredients
- 2 small tomatoes, still on the vine
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon agave nectar
- 2 ripe DOLE® Pears, cored and cut into 8 wedges
- 2 cups cooked lentils
- 1/2 cup chopped walnuts
- 1/4 cup DOLE Green Onions, thinly sliced
- 1 red chile pepper, thinly sliced
- 2 teaspoons grated lemon peel
- 2 tablespoons fresh lemon juice
- 1 pkg. (6 oz.) DOLE Butter Bliss
Directions
- Preheat oven to 350°F.
- Roast vine-ripened tomatoes 15 minutes or until soft. Set aside.
- Combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and agave nectar in skillet. Add pears; simmer for 15 minutes or until soft, turning once. Remove pears from heat; set aside.
- Toss lentils, walnuts, green onions, chile pepper, remaining 2 tablespoons olive oil, lemon peel and lemon juice.
- Arrange DOLE Butter Bliss salad blend on serving platter. Drizzle salad with remaining 1 tablespoon balsamic vinegar. Top with lentil salad, caramelized pears and roasted tomatoes. Serve immediately.
Tips & tricks
Take your time pan-roasting the pears. The cooking time will vary according to the pears’ firmness.