Pear Gorgonzola Salad with Fig Dressing

Check ingredients as you prepare them. These checks stay on this page.

• 1 cup mix of pumpkin seeds, sunflower seeds and pecans (feel free to just use 1 or 2 kinds, but a mix is nice)
  Ingredient note

  Source: 1 cup mix of pumpkin seeds, sunflower seeds and pecans (feel free to just use 1 or 2 kinds, but a mix is nice)
• 3 tablespoons real maple syrup
  Ingredient note

  Source: 2-3 tablespoons real maple syrup; upper source range endpoint used for shopping.
• 1/8 teaspoon + 1/2 teaspoon salt
  Ingredient note

  Source: 1/8 teaspoon salt; Source: 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
  Ingredient note

  Source: 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
  Ingredient note

  Source: 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
  Ingredient note

  Source: 1/8 teaspoon cayenne
• 3 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil
• 2 1/2 tablespoons balsamic vinegar
  Ingredient note

  Source: 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons fig jam
  Ingredient note

  Source: 2 tablespoons fig jam
• 1/2 teaspoon vanilla
  Ingredient note

  Source: 1/2 teaspoon vanilla
• 1/2 teaspoon pepper
  Ingredient note

  Source: 1/2 teaspoon pepper
• 1/4 cup red onion, thinly sliced
  Ingredient note

  Source: 1/4 cup red onion, thinly sliced
• 2 each ripe pears- not overly ripe, sliced
  Ingredient note

  Source: 2 ripe pears- not overly ripe, sliced
• 5 ounces baby arugula
  Ingredient note

  Source: 5 ounces baby arugula
• 1/2 cup pomegranate seeds
  Ingredient note

  Source: 1/2 cup pomegranate seeds
• 1/3 cup crumbled gorgonzola cheese
  Ingredient note

  Source: 1/3 cup crumbled gorgonzola cheese
• 1/4 cup dried currants (or sub craisins or dried cherries)
  Ingredient note

  Source: 1/4 cup dried currants (or sub craisins or dried cherries)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat oven to 350F ( A toaster oven works here too)
2. In a small bowl, toss the nuts/seeds with the maple syrup, enough to coat well, and mix in the salt and spices. Spread out on a parchment-lined sheet pan and bake 10-15 minutes, stirring halfway through. You want to get them toasted and golden. Remove from heat, and immediately “fluff” with a fork. Let them cool completely. You can do this ahead- taking care not to eat them all before making the salad. You’ll need at least 1/2 cup for the salad.
3. Whisk all ingredients together in a small bowl
4. In a large bowl (not your serving bowl) toss arugula, red onion, 1/2 cup spiced nuts, pomegranate seeds, currants and gorgonzola cheese lightly with the dressing until perfectly coated. Taste, season with salt and pepper if you like.
5. Then add the pears, carefully tossing so they don’t break.
6. Place the salad in the serving bowl and garnish with more spiced nuts, gorgonzola and pomegranate if you like.