Roasted Mushroom and Leek Salad with Pears and Pecans

When the chilly air starts to hit, I think more about salads that contain warm elements.  I like to combine savory roasted vegetables with sweet things like fruits.  Although there are many different possibilities, I am going to share one which was inspired by a salad that I enjoyed when visiting Montreal last year.  The chef who created it always uses what is in season, or given to him fresh that day, and that day fresh exotic mushrooms and pears were available.  You may think that it sounds like an odd combination, pears and roasted mushrooms, but it was wonderful.  The mushrooms were so flavorful, and the pears so sweet.  They were combined with roasted leeks and crunchy toasted pecans then tossed in a sweet tart vinaigrette.  I love the combination. It is something that most people have not had the chance to try, so I make it for occasions when I have people over for dinner and want to serve something special.  It would be perfect with a holiday meal!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 servings | Prep Time: 10 minutes | Cook Time: 15 minutes | Ready in: 30 minutes

Ingredients

• 1 large organic leek, sliced
• 10 organic shitake mushrooms (or other exotic mushrooms), halved if large
• 10 organic crimini mushrooms, halved
• olive oil
• 1 large organic D'anjou pear (or other sweet pear), sliced
• 1/2 cup toasted pecans
• 1 large head leaf lettuce, washed and torn into bite sized pieces
• Dressing:
• 2 Tbsp walnut oil
• 2 Tbsp riesling vinegar, or other sweet wine vinegar like champagne
• 2 tsp maple syrup
• 1/2 tsp honey dijon mustard
• 2 tsp fresh thyme, chopped, or 1 tsp dried
• sea salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 475 degrees and line a baking sheet with foil. Toss mushrooms and leeks with just enough olive oil to coat, and spread out on baking sheet. Roast in the oven until tender and starting to brown at edges, about 15 minutes. Remove from oven and let cool to room temperature, then add to a large bowl along with the pear, pecans and leaf lettuce. Whisk dressing ingredients together, then pour over salad and toss well. Serve!