Radicchio and Arugula Salad with Honey-Roasted Pears and Toasted Pecans

This fall-inspired scrumptious salad makes an healthy, easy and perfectly satisfying lunch 

After surviving this Halloween sugar craziness without too much damage (I hope!), I say it's time for an healthy recharge. 
So let's not talk about the peanut butter and chocolate spiders, or the cookie bars loaded with chocolate candies, but let's dive, headfirst, into this scrumptious radicchio and arugula salad that I'm sure you are going to love as much as I do once you try it!

This is not your usual and plain (...read "boring") salad. But it's a delicious combination of fun and wholesome ingredients. 
This salad has it all. The crispy and flavorful radicchio and arugula that perfectly complement the sweet and savory, soft and warm, honey-roasted pears on top. It has crunchy toasted pecans, lightly sour and juicy pomegranate seeds, and a touch of salty feta cheese. All combined and mixed with a mustard, honey, apple cider vinegar dressing. 
Serve this salad next to a couple of thick slices of grilled Italian bread, and you are set with the most amazing, healthy lunch (or dinner) you can wish for.

I prepare salads on the regular. It's my go-to easy lunch solution, especially when there are no left overs in the fridge, or I don't feel like eating a sandwich. 
You can make any salad interesting when you add some fun ingredients like nuts or some sweet and sour fruit, like pears or pomegranate.
If you've never had roasted pear before, you definitely want to try it. It's quite simple to make. Just peal, core, and cut in thick slices. Drizzle with honey, season with salt and pepper, and bake until slightly soft but with still a little crunch. Oh-so good, especially served with feta cheese.
Since I had this last week, I've been honestly craving for more!
Buon appetito :)

Other vegetarian recipes you might like:

Roasted Beet Salad with Burrata Cheese and Pistachios

Zucchini Pancakes

Baby Kale and Avocado Salad with Lemon Vinaigrette

Citrus Salad with Arugula and Quinoa 

Chickpea, Cucumber, Carrot, Celery Salad 

Summer Fennel, Cucumber and Watermelon Salad

Crispy Potato Tart 

INGREDIENTS:

YIELD: about 2 servings

1. • 1 pear (I used a Barlett)
   • 3 teaspoons of honey, divided
   • 1/3 cup of pecan halves
   • 1/2 teaspoon of dijon mustard
   • 1/2 tablespoon apple cider vinegar
   • 1 tablespoon of extra virgin olive oil
   • half head (about 5 oz, 140 gr) of radicchio
   • 2 oz (55 gr) of baby arugula
   • 1/4 cup (40 gr)  of pomegranate seeds
   • 1 tablespoon (12 gr) of feta cheese, crumbled
   • salt and pepper

PREPARATION:

TIME: 20 minutes

Let's start with the honey roasted pears.
Preheat the oven to 400°F (205° C).
Cut in half the pear, peel and core. And cut into thick slices.

Place on a baking sheet, drizzle with honey (about one or two teaspoons) and season with salt and pepper.

Bake until slightly tender, about 15 to 20 minutes.
In a small fry pan toast the pecans halves over medium heat, stirring until they start to brown, about 3 to 4 minutes. Be careful not to burn them. Set aside when ready.

In a small bowl, combine 1 teaspoon of honey, 1/2 teaspoon of dijon mustard, 1/2 tablespoon of apple cider vinegar, salt and pepper. Whisk in the olive oil and mix until smooth.

Wash, dry and cut in pieces the radicchio.

Combine with the arugula in a large bowl.

Drizzle with dressing, and toss to coat.
Top with pecans, sprinkle with pomegranate seeds, pears, and crumbled feta cheese.
Serve with toasted bread on the side if you'd like!