Harvest Pear Gorgonzola Salad with Roasted Vegetables

🧂 Ingredients

• 2 tablespoons white balsamic vinegar
• 1 garlic clove

  minced
• 1 tablespoon finely chopped fresh thyme leaves
• 2 teaspoons honey
• 2 tablespoons extra virgin olive oil
• Pinch salt
• Pinch freshly ground black pepper
• ½ medium head cauliflower

  chopped into small florets
• ½ pound carrots

  chopped into ½-inch pieces
• ½ pound Brussels sprouts

  quartered
• 1 ½ tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh thyme

  4 to 5 sprigs
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 cups loosely packed baby kale
• 1 DeLallo Bold Gorgonzola SaladSavors

Instructions

• 1 In a small bowl, whisk the white balsamic vinegar, garlic, thyme, honey, olive
  oil, salt, and pepper. Set aside while you assemble the rest of the salad.
• 2 Preheat the oven to 400 degrees F. On a large rimmed baking sheet (you may need
  two), toss the cauliflower, carrots, and Brussels sprouts with the oil and
  thyme. Season with salt and pepper and roast until tender and caramelized, about
  30 minutes.
• 3 In a large bowl, toss the baby kale with the dressing. Add the roasted
  vegetables and toss to combine. Sprinkle the crumbled gorgonzola and the package
  of dried pears and toasted almonds from the SaladSavor over the top; toss.
  Arrange the salad on a platter if serving family-style, or divide the salad
  among 6 small serving plates or bowls. Serve.

Nutrition Info