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roasted pear salad in a bowl with two spoons on the side
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Roasted Pear Salad Recipe

This Roasted Pear Salad is an easy and quick-to-make salad recipe that is flavored with goat cheese, roasted pecans, and pomegranate seeds. Make it to serve as a centerpiece for your holiday menu or add it to your meal prep for a delicious and healthy salad for lunch.
Course Salad
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 238kcal
Author Aysegul Sanford

Ingredients

For the Roasted Pears:

  • 3 firm pears green or red anjou or bartlett - cored & cut into 8 equal pieces - no need to peel
  • 1 tablespoon of olive oil
  • 1 tablespoon maple syrup honey or agave nectar would also work
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Lemon Vinaigrette:

  • ½ cup extra virgin olive oil
  • 4 tablespoons lemon juice freshly squeezed
  • 2 cloves of garlic minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Salad:

  • 6 cups of spring mix or a combination of salad greens including arugula
  • 1 cup pecans walnuts or hazelnuts would also work - lightly toasted
  • ½ cup crumbled goat cheese approximately 5 oz.
  • 1 cup pomegranate arils

Instructions

  • Pre-heat oven to 400 degrees F.
  • Place pear slices on a baking sheet. Drizzle with olive oil, honey, salt, and black pepper. Bake for 12 to 15 minutes. Remove from the oven and let them cool for a few minutes.
  • Meanwhile, make the lemon dressing by whisking all of the ingredients in a small bowl until emulsified.
  • To assemble the salad: Place salad greens, pecans, goat cheese, and pomegranate arils in a large bowl. Add the roasted pear slices. Drizzle it with the lemon dressing. Give it a gentle toss to make sure all of the ingredients are equally distributed throughout the bowl. Serve.

Notes

  • You can use Red or Green Anjou Pear, Concord Pear, Bosc Pear, or Bartlett Pears. Feel free to mix and match.
  • Make ahead instructions: You can roast the pears and make the dressing a day in advance and assemble right before serving.
  • Cheese: I used creamy goat cheese but creamy gorgonzola cheese or blue cheese would also work.

Nutrition

Calories: 238kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 357mg | Potassium: 381mg | Fiber: 5g | Sugar: 18g | Vitamin A: 963IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 1mg