Seasonal Salad with Roasted Pears

1: Pre-heat oven to 400F and line a baking sheet with parchment.

2: Cut pears into 8 equal pieces and place on the baking sheet.

3: Drizzle pears with olive oil, maple syrup, salt, and pepper, then toss to coat.

4: Bake for 20 minutes until tender and beginning to caramelize.

5: Let pears cool and prepare the pumpkin seed brittle.

6: Toast pumpkin seeds in a skillet over medium-high heat for 5 minutes.

7: Transfer seeds to a plate and let cool.

8: In the same skillet, pour in granulated sugar and cook until melted and golden brown.

9: Stir in pumpkin seeds and salt, then transfer to a plate to cool.

10: For the vinaigrette, combine lemon juice, dijon mustard, maple syrup, ground pepper, and red pepper flakes, then shake in a jar with olive oil.

11: Assemble the salad with roasted pears and pumpkin seed brittle over greens.