Roasted Pear and Maple Bourbon Cheddar Salad

Instructions

Maple-Orange Vinaigrette:

1. Whisk the maple syrup, balsamic vinegar, orange zest and Dijon mustard in a small bowl. Slowly whisk in olive oil. Season with salt and pepper.

Salad:

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Drizzle pears with olive oil and maple syrup on prepared pan; toss to coat. Arrange pears in a single layer. Lightly season with salt and pepper. Bake for 15-17 minutes or until pears are tender, turning once. Cool completely on a wire rack.
3. Toss salad mix with 1/4 cup vinaigrette in a large serving bowl. Top with the pears, quinoa, red onion, pepitas and pomegranate seeds. Drizzle with remaining vinaigrette; toss to coat. Sprinkle with cheddar.