Low Carb Roasted Pear and Gorgonzola Salad with Walnut Vinaigrette
Indulge in a symphony of flavors with our Low Carb Roasted Pear and Gorgonzola Salad, dressed in a homemade Walnut Vinaigrette. This dish masterfully combines the sweetness of pears with the tangy kick of Gorgonzola and the rich, nutty essence of walnuts, creating a delightful salad that's as pleasing to the palate as it is to the eye.
Servings 4
Calories 265kcal
Ingredients
- For the Salad:
- - 2 medium pears cored and sliced (approx. 300g)
- - 1 tablespoon olive oil 15ml
- - 1/8 teaspoon sea salt 0.6g
- - 1/8 teaspoon black pepper 0.3g
- - 6 cups mixed salad greens 150g
- - 1/2 cup Gorgonzola cheese crumbled (50g)
- - 1/4 cup walnuts chopped (30g)
- For the Walnut Vinaigrette:
- - 1/4 cup walnut oil 60ml
- - 2 tablespoons apple cider vinegar 30ml
- - 1 teaspoon Dijon mustard 5g
- - 1 teaspoon erythritol powdered (4g)
- - 1/4 teaspoon garlic powder 1.2g
- - Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the sliced pears on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat.
- Roast in the preheated oven for 20-25 minutes, or until the pears are tender and slightly caramelized. Remove from the oven and let cool.
- While the pears are roasting, prepare the Walnut Vinaigrette by whisking together the walnut oil, apple cider vinegar, Dijon mustard, powdered erythritol, and garlic powder in a small bowl. Season with salt and pepper to taste. Set aside.
- In a large salad bowl, combine the mixed greens, roasted pears, and Gorgonzola cheese.
- Drizzle the Walnut Vinaigrette over the salad and toss to coat evenly.
- Garnish with chopped walnuts and serve immediately.
Notes
- For the best flavor, let the Gorgonzola cheese come to room temperature before adding it to the salad.
- If you want to add protein, grilled chicken or shrimp make excellent additions to this salad.
- The erythritol can be substituted with another keto-friendly sweetener of your choice.
- To enhance the nuttiness, toast the walnuts in a dry skillet over medium heat until fragrant before adding them to the salad.
- If you want to add protein, grilled chicken or shrimp make excellent additions to this salad.
- The erythritol can be substituted with another keto-friendly sweetener of your choice.
- To enhance the nuttiness, toast the walnuts in a dry skillet over medium heat until fragrant before adding them to the salad.
Nutrition
Calories: 265kcal | Carbohydrates: 18g | Protein: 6g | Fat: 20g | Sugar: 15g