Pear & Gorgonzola Spinach Salad with Roasted Beets
  • Complexity: Easy
  • Srv: 6
  • Total Time: 30 min

Mix the green/redish leaves in with the spinach for color and a boost of healthy! The leaves are rich in antioxidants and other phytonutrients.

Roasted Beets can be prepared ahead of time.



  • 2 - 3 firm Anjou or Bosc pears (use a combination of greenish, yellow and red boscs for a more colorful salad)
  • Gorgonzola cheese
  • Spinach, washed and broken
  • Green Onions- sliced lengthwise
  • 1 Avacodo – sliced in segments similar to pears
  • Pecans – can mix candied and plain
  • 2 large beets with stems


  1. Preheat oven to 400 degrees. Peel beets and cut in cubes. Leave a section of raw beet to slice with a carot peeler and place in salad. Just a bit as not everyone likes raw beet!
  2. Drizzle with olive oil and thyme. Cook about 40 minutes, turning occasionally. Let cool completely before adding to salad

Seared Pears


  1. Leave skin on pears and slice in segments
  2. Melt butter in pan on medium high heat and add pears
  3. Stir and sear for a few minutes on each side until pears are golden and tender
  4. Let pears cool before tossing with salad



  • Olive Oil
  • Rice wine vinegar
  • Honey
  • Black pepper