We eat salads throughout the year but have them much more often when the weather gets warm. Frequently I’ll toss together some greens, dress them with vinaigrette and it’s done.
But — in the summer, when the tomatoes are good, I’ll add one (or a few baby tomatoes).
If I have a ripe avocado, that gets thrown in.
Leftover veggies, occasionally.
Croutons, sometimes.
You get the picture right?
Salads are among the most versatile and flexible of recipes.
So, this week, when I went to prepare a salad for dinner I opened the fridge to find the remnants of a cut up pineapple. And I decided to use them in the place of croutons. Same look — cut-up cubes — but I roasted and caramelized the pieces (thanks to a bit of honey or maple syrup) and this addition of lightly sweet, roasted fruit, took the salad into a completely new, different and delicious direction. Sweet (pineapple), creamy (avocado), bitter (arugula) all in balance.
When we finished I realized that I could also have added a few roasted cashews.
Next time.
Roasted Pineapple Salad with Avocado, Arugula and Greens
2 cups cut up bite size pineapple chunks
1 tablespoon honey or maple syrup
2 cups packed cut up salad greens (about 3 ounces)
1 cup packed baby arugula (about 1-1/2 ounces)
1 peeled avocado, cut into bite size pieces
1/4 cup chopped red onion
2 tablespoons olive oil
2 tablespoons white wine vinegar or apple cider vinegar
Aleppo pepper or freshly ground black pepper
Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Place the pineapple on the baking sheet. Pour the honey or maple syrup over the fruit, toss and roast for about 20 minutes, turning the pieces once or twice, or until they are lightly browned. Remove from the oven and let cool. When cool, place in a bowl. Add the salad greens, arugula, avocado and red onion and toss the ingredients. Pour in the olive oil and toss the ingredients. Pour in the vinegar and toss. Season to taste with Aleppo pepper or freshly ground black pepper.
Makes 4-6 servings