This Vegan Roasted Pear Ricotta Walnut Salad is the kind of dish that feels fancy without demanding fancy skills.

Inspired By Chef Zouheir

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Place all the Dressing Ingredients into small bowl, whisk vigorously until smooth and emulsified, set aside.
Cut the pears into wedges, lengthwise, remove the core.
In a large skillet, place 2 Tablespoons of maple syrup and 2 tablespoons of water, stir to mix well. Bring to a boil over high heat, then immediately lower to medium. Place all the pear wedges into the skillet, cut-side-down. Cook until the water has started to evaporate (several minutes), then add the additional 1 Tablespoon of maple syrup. Continue to cook, turning the pears over to lightly caramelize all the cut-sides of the pear wedges. When all the pears are lightly golden and slightly caramelized, gently remove from the skillet and onto a plate and set aside to slightly cool.
Place the baby arugula into a large bowl. Drizzle in approximately half of the dressing and toss to coat all the arugula, then place onto a serving platter.
Add the warm caramelized pears on top, then dollop the vegan ricotta in various places throughout.
Place the chopped walnuts into a small bowl, add 1 teaspoon of the dressing and toss around until all the walnuts are thoroughly coated, then scatter over top of the salad.
Drizzle the remaining dressing over the salad. Serve and enjoy!

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 4