I’m lovin’ this delicious salad made with sweet baked pears, salty blue cheese, and crunchy pecans, all tossed in a tangy vinaigrette!
I was asked by my friends at the Healthy Aperture Blogger Network to participate in the #tastetruvia campaign. I received Truvia samples and was compensated for my time. I really didn’t need any samples because I have a ton of the stuff already in my pantry. I use Truvia at home quite a bit, but not for what you would think. Since I’m the self-proclaimed worst baker on the planet, I use it more in my everyday cooking rather than baked treats.
Since I’m always thinking of ways to reduce my sugar intake, Truvia is a natural go-to. Sugar is definitely something that causes a lot of problems for my clients. For most of them, the more sugar they eat, the more sugar they want. If I’m able to find clean ways to help them enjoy sweet foods without taking in a lot of sugar, I’m all for it. I always recommend Truvia for my Nourish participants, too.
I mostly love using stevia in salad dressings and sauces. The vinaigrette in this scrumptious pear salad is a staple at my house. Most vinaigrettes benefit from a little hit of sweet to counteract the acid from the vinegar and Truvia is the perfect way to get the sweet taste without the added sugar. One packet of Truvia provides the same sweetness as two teaspoons of real sugar, so a little goes a long way!
The baked pears definitely benefit from a toss in some coconut oil and a little Truvia. Start with firm pears and watch as they roast up into sweet and delicious morsels of yum.
Truvia is a natural, great-tasting, zero-calorie sweetener made with stevia leaf extract, the sweetest part of the stevia leaf. I love that Truvia comes in both a spoonable container and throw-in-your-purse packets. It’s pretty convenient, too. You can find it at most national grocery stores — even Target!
I made this pear salad for my husband as a special treat for lunch. We both work from home and he loves being my taster when I’m creating new recipes. He also loves all things sweet so I knew the baked pears in the salad would be right up his alley. I’m thinking it would be perfect with a grilled salmon filet for MY lunch, too!
Here’s how I made it:
Spinach Salad with Baked Pears
For the Dressing:
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 packet Truvía® Natural Sweetener
- 1/2 tsp salt
- Freshly ground black pepper
For the Pears:
- 1 firm Anjou Bartlett, or Asian Pear, sliced
- 1 Tbsp coconut oil melted
For the Salad:
- 2 big handfuls baby spinach
- 2 Tbsp toasted pecans
- 2 Tbsp blue cheese crumbles
For the Baked Pears: Preheat oven to 350. Peel and halve the pear lengthwise. Remove the core with a paring knife. Set each half cut-side down and slice lengthwise into fifths. Melt coconut oil and toss pears with oil and 1/2 packet of Truvia. Arrange pears in a single layer on a prepared baking sheet or dish and bake 25-30 minutes until golden brown and caramelized. Let pears cool while preparing salad.
For the dressing: Whisk together olive oil, vinegar, Dijon mustard, remaining half of Truvia packet, salt, and pepper in a small bowl.
Layer spinach, pecans, and blue cheese in a serving bowl. Add vinaigrette and toss gently to combine; top with cooled pears. Serve immediately.