A perfect fall salad! Sweet, savoury, crunchy, and a little bit tangy; this salad has it all! Sweet potato and juicy pear are roasted with crunchy pumpkin seeds and walnuts, creamy blue cheese, and a drizzle of olive oil and hot honey for the perfect balance of sweet and spicy. It’s hearty enough to enjoy on its own, but also makes a delicious side dish for any meal.

Prep time: 10 mins | Cook time: 45-50 mins | Total time: 60 mins

Ingredients:

• 2 Bosc pears
• 2 Sweet potatoes
• 2 tbsp hot honey
• 1 tbsp olive oil
• ⅓ cup blueberries
• ⅓ cup raspberries
• ⅓ cup blackberries
• ⅓ cup crumbled blue cheese
• ⅓ cup walnuts
• ¼ cup pumpkin seeds
• Tarragon – garnish
• 1 cup of mixed greens

Directions:

1. Preheat oven to 375°F. Cut the sweet potatoes in half and place them cut-side up on a baking tray lined with parchment.
2. Mix the olive oil and hot honey. Brush onto the sweet potatoes, and bake for 30 minutes.
3. Prepare the pears by cutting them in half, coring them, and brushing with the olive oil and hot honey mixture.
4. Wash and prepare the berries.
5. After 30 minutes, reduce the oven to 300°F, add the pears to the baking sheet, and add the berries, walnuts, pumpkin seeds, crumbled blue cheese, and tarragon onto the pears and sweet potatoes. Bake for 15-20 minutes, or until pear and potato are roasted to your liking.
6. Prepare a bed of greens, top with roasted ingredients from the oven.

Note:

You can choose to top your salad with a bit of balsamic vinegar or a squeeze of lemon prior to serving.