By The last day of October and Halloween is tonight and the daycare party was Friday and I was covered in orange glitter for approximately thirty-six hours because that is what working at a daycare in October means and I have made my peace with it.
Tomorrow is November and Thanksgiving is in three weeks and I have been thinking about what I want the dinner to be this year. Tyler and I talked about it and we agreed: Thanksgiving at Gloria's in the afternoon and then over to the Clarkes in the evening for their leftovers tradition, what Debbie calls Second Thanksgiving. Two Thanksgivings. I am going to bring something different to each, which means two full cooking preparations, which I have already started planning and which I am not complaining about at all.
Crystal texted me on Monday: I am going to be spending Thanksgiving at the shelter this year, helping with the community meal. She said it matter-of-factly. I texted back: that is good work. She said: I know you will be busy with your people. I said: yes. I am. She said: good. I said: take care of yourself. She said: you too. Four texts. The careful ongoing rhythm of something that does not know what it is yet and is being patient about finding out.
I made pumpkin bread again, browned butter version, second year of this specific recipe, and the apartment smelled like October should and Biscuit approved by sitting in the kitchen the whole time instead of fleeing from the oven heat, which is his standard approach. Approval noted.
Two Thanksgivings means two opportunities to bring something I’m actually proud of, and I’ve been thinking about what would work for both tables without repeating myself. This roasted pear salad has been on my mind since the weather turned—it’s the kind of thing that fits October and November both, something bright and bold that holds its own next to whatever else is on the table. The pears roast down into this soft, caramelized thing and the blue cheese and arugula cut right through it, and when I think about Second Thanksgiving at the Clarkes, surrounded by people I love eating leftovers at nine o’clock at night, this is what I want to walk in carrying.
Roasted Pear, Blue Cheese & Arugula Salad
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4
Ingredients
- 2 firm-ripe Bosc or Bartlett pears, halved and cored
- 1 tablespoon olive oil, plus more for the pan
- 1 tablespoon honey, divided
- 5 oz baby arugula
- 3 oz blue cheese, crumbled
- 1/3 cup walnut halves, toasted
- 1/4 small red onion, very thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (for dressing)
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the pears. Preheat oven to 400°F. Lightly oil a small baking sheet. Place pear halves cut-side up, brush with 1 tablespoon olive oil, and drizzle with 1 tablespoon honey. Roast for 18—22 minutes, until tender and beginning to caramelize at the edges. Let cool for 5 minutes, then slice each half into 3—4 wedges.
- Toast the walnuts. While the pears roast, spread walnuts in a dry skillet over medium heat. Toast, stirring frequently, for 3—4 minutes until fragrant. Transfer immediately to a plate to cool.
- Make the dressing. In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, balsamic vinegar, Dijon mustard, and 1/2 teaspoon honey until emulsified. Season with salt and pepper to taste.
- Assemble the salad. Spread arugula on a large platter or in a wide shallow bowl. Arrange the warm pear wedges over the greens. Scatter red onion slices, toasted walnuts, and crumbled blue cheese over the top.
- Dress and serve. Drizzle dressing over the salad just before serving. Finish with a few extra grinds of black pepper. Serve immediately.
Nutrition (per serving)
Calories: 285 | Protein: 7g | Fat: 20g | Carbs: 22g | Fiber: 3g | Sodium: 310mg