Spinach Salad with Baked Pears

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

Serving Size: 1

Spinach Salad with Baked Pears

Ingredients

    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

Instructions

  1. 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.
  2. For the dressing: Whisk together olive oil, vinegar, Dijon mustard, remaining half of Truvia packet, salt, and pepper in a small bowl.
  3. Layer spinach, pecans, and blue cheese in a serving bowl. Add vinaigrette and toss gently to combine; top with cooled pears. Serve immediately.
http://foodconfidence.com/2017/01/18/spinach-salad-with-baked-pears/

Belgian Waffles with Wild Blueberry Cream

Belgian Waffles with Wild Blueberry Mascarpone Cream

These Belgian Waffles with Wild Blueberry Mascarpone Cream are a delicious holiday worthy breakfast!

Waffles are something I rarely make at home, especially from scratch. Norah is more of a pancake gal and waffles hardly seem worth the effort. This Belgian Waffle with Wild Blueberry Cream is definitely the exception.

A crispy Belgian waffle is topped with a creamy mascarpone Wild Blueberry spread and homemade no-bake granola. My almond oat granola is a staple in my house for topping chia seed pudding or Greek yogurt. It has a wonderful crunch and it’s relatively healthy compared to your average baked granola. It’s also a no-bake recipe which is awesome because and you know how I feel about baking. 🙂

The Wild Blueberry mascarpone cheese is similar to whipped cream, but a little thicker and much more decadent.

Belgian Waffles with Wild Blueberry Cream

This recipe was super easy to make and it’s surprisingly low in sugar. Instead of syrup, I mixed the mascarpone cheese with the Wild Blueberries and just a about a tablespoon of real maple syrup.

Waffles are perfect for the holidays, of course, but they’re also fun to treat someone you love.  You can even save time and use frozen Belgian waffles — bonus!

For the recipe, head over to the folks at Wild Blueberry or just CLICK HERE!

Wild Blueberry Belgian Waffles

Want more Wild Blueberries? You might like these recipes:

Wild Blueberry Sweet Potato Stacks

No Bake Wild Blueberry Snack Balls

Twice Baked Wild Blueberry Sweet Potato

Pasta Salad with Wild Blueberries

Wild Blueberry Sweet Potato Stacks

With my gluten free Wild Blueberry Sweet Potato Stacks, I’ve taken all the taste, flavor and antioxidant goodness of a whole sweet potato and condensed it into these amazing pop-it-into-your-mouth bites. This recipe provides built-in portion control, something my family definitely appreciates!

I rarely get THIS excited about a recipe, but I’m crazy for these Wild Blueberry Sweet Potato Stacks.  I love cooking savory dishes using Wild Blueberries and this recipe I developed for the folks at Wild Blueberries is one of my favorite yet! If you’re looking for an easy holiday side dish that combines the intense flavor (and antioxidant power!) of Wild Blueberries with the delicious savory goodness of a sweet potato, this recipe is for you. I also love that these amazing pop-it-into-your-mouth bites provide built-in portion control, something my family definitely appreciates.

CLICK HERE to head on over to the Wild Blueberries blog for the recipe.