Roasted fruits and nuts tossed with peppery arugula and fresh baby spinach makes for a decadent an elegant salad fit for guests and a humble lunch box ! My salad for my Autumn Brunch.
Ingredients:
8 Bartlett pears, diced
1 whole fennel bulb chopped
12 oz dried cranberries
8 oz of walnuts
2 tbsp butter
1 tbsp brown sugar
8 oz baby spinach
8 oz arugula
4 tbsp balsamic vinegar.
Method:
Preheat oven to 350F
Toss butter, sugar with fruits and nuts and roast till tender and brown.
Toss with salad greens and balsamic vinegar and serve warm !
In search of flavor 
Reblogged this on Family, Photos, Food and Craft and commented:
Have written this one down to make for christmas day. will probably leave out the spinach and fennel, and add some lettuce etc.
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I’m one of the very few I suppose who has not tried arugula. I’m thinking I will definitely need to try this soon. I need something different from my ‘meat’ salads.
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Reblogged this on teammadeonline http://www.teammelissamade.com.
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