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A fresh, simple salad everyone will love. This Roasted Pear Salad with a simple white balsamic dressing is full of flavor, crunchy pecans and pairs well with any dinner. Add grilled chicken or salmon on top for a full meal!
This recipe was originally published December 2015 and updated December 2021.
Adding roasted pears to a simple salad will make you wonder why you didn’t add them sooner. Simple and delicious–the perfect partner to a salmon dinner or even some white wine chicken.
Why you will love this roasted pear salad:
- It is so simple to make. Roast up the pears and toss them into mixed greens. The dressing is just a matter of whisk and pour.
- Adds some fresh, in season produce to your greens. Pear season is from about August to October. When they are in season, adding them to anything and everything is a must!
- Easily made into a meal. Add your favorite protein on top and voila, dinner is served. We love salmon or chicken with this roasted pear salad most of the time, but steak is great as well! It is also amazing with this 20 Minute Pan Fried Gnocchi for a super simple complete meal!
Ingredients and Substitutions:
- pears: I prefer bosc pears as they keep their shape and hold together best when roasting. Anjou pears tend to hold together pretty well too. Make sure the pears are not overly ripe or soft as they will become mushy.
- maple: for roasting and for the dressing. Make sure it’s real maple syrup versus pancake syrup for optimal flavor.
- olive oil: for the roasted pears and the dressing as well.
- spring greens: any spring mix will do!
- pecans: raw or toasted. You could also use roasted pecans if desired. If you have an allergy, sub for another nut or seed.
- pomegranate: the arils add a great pop of flavor and crunch.
- white balsamic vinegar: white balsamic has a lighter flavor than regular. You can use regular balsamic if you don’t have any.
- dijon mustard: this will add a nice flavor to the dressing.
- salt and pepper: to taste
How to make this pear salad:
It is as easy as 1, 2, 3 to make this roasted pear salad:
- Toss the pears in maple and olive oil and roast.
- Whisk together all the dressing ingredients.
- Add the pears to the salad ingredients and top with dressing.
Easy enough? I sure think so!
Recipe Tips:
- As mentioned above, Bosc or Anjou pears work best for roasting. They will hold together well.
- Make sure not to slice the pears too thin. You want them to be about 1/4 inch or just over that thickness. Otherwise they will be flimsy and will not hold up nearly as well.
- To make this salad ahead of time, roast the pears and set aside. Toss salad ingredients together and whisk dressing ingredients. Chill until ready to serve. Toss pears and dressing with salad ingredients just before serving.
- Fresh burrata cheese, feta or even goat cheese are great to add to this roasted pear salad as well!
Other salad recipes:
- Watermelon Feta Salad with Avocado
- Mixed Berry Spring Salad
- Chickpea Avocado Salad
- Spring Green Salad with Sourdough Croutons
- Spinach Mandarin Salad
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Roasted Pear Salad with White Balsamic Dressing
A fresh, simple salad everyone will love. This Roasted Pear Salad with a simple white balsamic dressing is full of flavor, crunchy pecans and pairs well with any dinner. Add grilled chicken or salmon on top for a full meal!
Ingredients
For Salad
- 3 pears, firm, not overly ripe
- 2 tsp maple syrup
- 1 T olive oil
- 12 oz. Spring Green Mix
- 1/3 cup pomegranate arils
- 1/2 cup pecan halves, or chopped pecans
- ½ c goat cheese crumbles
For Dressing
- 3 T white balsamic vinegar, regular balsamic will work too
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp maple syrup
- 1 garlic clove, minced
- ¼ tsp cracked pepper, or more to taste
- ¼ – ½ tsp sea salt
Instructions
- Preheat oven to 400°F.
- Cut pears into 1/4 inch slivers or bite sized pieces. In a small mixing bowl, toss pears, oil maple until pears are evenly coated. Place pears on a parchment lined baking sheet in a single layer.
- Bake for about 10-12 minutes or until softened and edges start to brown slightly. Remove and cool for several minutes.
- In another small bowl, combine all ingredients for the dressing and whisk thoroughly.
- In a salad bowl, combine pecans, pomegranate arils and greens and goat cheese. Add the pears on top.
- Just before serving, toss with about half of the dressing, add more to dress as desired.
Notes
- Bosc or Anjou pears work best for roasting. They will hold together well.
- Make sure not to slice the pears too thin. You want them to be about 1/4 inch or just over that thickness. Otherwise they will be flimsy and will not hold up nearly as well.
- To make this salad ahead of time, roast the pears and set aside. Toss salad ingredients together and whisk dressing ingredients. Chill until ready to serve. Toss pears and dressing with salad ingredients just before serving.
Nutrition
Calories: 295kcal, Carbohydrates: 23g, Protein: 6g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 9mg, Sodium: 196mg, Potassium: 297mg, Fiber: 5g, Sugar: 15g, Vitamin A: 4422IU, Vitamin C: 10mg, Calcium: 71mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Didn’t have any Feta so substuited prawns..delicious
Oh, that would be a great addition to this salad! Glad you enjoyed it Jan!