Roasted Pear & Pomegranate Salad

Ingredients

• 2 tablespoons honey
• 2 tablespoons natural buttery spread with olive oil, melted
• 3 DOLE^® Pears, peeled, halved and pitted
• 1 package (12.2 ounces) DOLE^® Chopped Sunflower Crunch Kit
• ½ (6-ounce) package DOLE^® Baby Spinach
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)
• 1 cup pomegranate arils

Directions

1. Preheat oven to 400°F; line rimmed baking pan with parchment paper. Whisk honey and buttery spread in a small bowl. Place pears, cut side up, on prepared pan; drizzle with honey mixture. Roast pears 30 minutes or until golden brown and tender; cool slightly. Transfer pears to cutting board; cut in half lengthwise.
2. Prepare Sunflower Crunch Kit as package directs in a large bowl; fold in spinach, lemon juice, pomegranate arils and pears. Makes about 7½ cups.