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Hot Honey Sage Dressing

Hot Honey Sage Vinaigrette with Roasted Pears, Parsnips, & Pecans

A delightful blend of spice, sweetness, and earthy sage. Mixed greens topped with roasted Asian pears, hot honey drizzled parsnips, freshly roasted pecans and finished with pan toasted sorghum.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Condiment, Main Course, Salad, Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Blender

Ingredients
  

Hot Honey Sage Vinaigrette

  • 1 tbsp hot honey (I use Habanero infused honey)
  • 1 tbsp regular honey
  • 10 fresh sage leaves
  • 3/4 cup water
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider or white vinegar
  • 1 lemon juiced
  • salt to taste

Pear Parsnip Pecan Salad

  • 3 Asian pears sliced
  • 2 tbsp hot honey
  • 5 small parsnips, peeled and thinly sliced
  • 1 cup raw pecans
  • 1/4 cup dry sorghum
  • 1 tsp oil
  • Mixed greens of choice for salad base

Instructions
 

Hot Honey Sage Vinaigrette

  • Combine water, 1 tbsp hot honey, 1 tbsp of regular honey and fresh sage leaves in a small saucepan.
  • Heat over medium until simmering. Cook 15 minutes at a very low simmer. Remove from heat and cool for 10 minutes.
  • Add honey sage mixture to a blender with the mustard, vinegar, lemon juice, and salt. Process until smooth. Set aside.

Roasted Pears, Parsnips and Pecans

  • Heat oven to 400 degrees.
  • Toast pecans on a baking sheet lined with silicone or parchment 7-8 minutes. Remove from oven and drizzle with 2 tsp of hot honey. Return to oven for 1-2 minutes to finish toasting until golden brown. Keep a close eye of pecans as they can burn quickly.
  • Toss prepared pears and parsnips with the remaining 4 tsp of hot honey. Roast in oven for approximately 40-45 minutes until tender. Remove from oven and allow to cool slightly.

Toasted Sorghum

  • Heat oil in a cast iron skillet over medium-high heat. Add dry sorghum. Toast until most of the sorghum has popped into what looks like mini popcorn. Remove from heat.

Salad Composition

  • Toss with mixed greens with half of the vinaigrette. Taste and add more vinaigrette and salt and pepper to taste. Add toasted pecans, pears, and parsnips and toss again. Top each salad with toasted sorghum before serving.
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