Roasted pear salad with goat cheese and pine nuts

1 firm, almost-ripe pear (Bartlett or Bosc), peeled, cored, and cut lengthwise
1 teaspoon sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon Dijon mustard
6 cups mixed salad greens
2 tablespoons dried cranberries

3-4 oz crumbled goat cheese

Preheat the oven to 400°F. In a medium bowl, toss the pear, sugar, and butter. Arrange the pear in a single layer in a baking sheet or pie pan. Bake, turning once, until the pear is barely tender, 10—15 minutes. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. In a glass cup measure, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper and mustard. In a large salad bowl, mix the salad greens with the dressing and toss to coat. Divide the salad onto two chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, goat cheese, and pine nuts. 

Adapted from Epicurious

Cold soba noodle salad with cucumber and shiitake

1 pound shiitake mushrooms, stems discarded
8 scallions
3 tablespoons peanut oil
Salt and freshly ground pepper
3 tablespoons light soy sauce
2 teaspoons freshly grated ginger
2 teaspoons minced garlic
1 teaspoon Asian sesame oil
1/2 teaspoon rice vinegar
1/2 teaspoon chili oil
7 ounces soba noodles
1 large cucumber—peeled, halved, seeded and cut into thick matchsticks
2 teaspoons black sesame seeds (optional)

Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper. Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate. Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms. Let the mushrooms and scallions cool, then thinly slice them. (or sautée mushroom and scallions in a pan in the peanut oil)
In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain. Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

Recipe adapted from Food and Wine magazine

Southwest spelt berry salad

1.5 C spelt berries
3 cups water
12 oz corn (frozen or fresh, cooked)
12 oz cooked black beans, or 1 can, rinsed
1/2 red pepper, diced
4 green onions, thinly sliced
1/2 bunch fresh cilantro, chopped
1/2 pint cherry tomatoes, halved
8 oz feta, cubed
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

2 tablespoons extra-virgin olive oil

Cook the spelt berries in a large pot until cooked, about 50 minutes to an hour. Drain any excess water from berries, and cool in a large salad bowl. When berries are cool, mix in veggies (corn through tomatoes) and cheese. 

Combine rind and next 4 ingredients (through sugar) in a small bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand at least 30 minutes; serve at room temperature.

Wheat berry salad with goat cheese

1 1/4 cups wheat berries

• 2 1/2 cups chopped English cucumber
  2/3 cup thinly sliced green onions
  1 1/2 cups loosely packed chopped arugula
  6 tablespoons minced fresh flat-leaf parsley
  1 pint grape tomatoes, halved
  1 tablespoon grated lemon rind
  3 tablespoons fresh lemon juice
  1 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  1/2 teaspoon sugar
  2 tablespoons extra-virgin olive oil
  1 cup (4 ounces) crumbled goat cheese
  
  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.