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!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 295kcal
For Salad
- 3 pears firm, not overly ripe
- 2 teaspoon maple syrup
- 1 T olive oil
- 12 oz. Spring Green Mix
- ⅓ cup pomegranate arils
- ½ cup pecan halves or chopped pecans
- ½ c goat cheese crumbles
Preheat oven to 400°F.
Cut pears into ¼ 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.
- 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 ¼ 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.
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