Roasted Pear Salad

Name: Roasted Pear Salad
Prep time: 1 h 15 min
Cook time: 20 min
Total time: PT-463958H46M4S
Cuisine: american
Ingredients: 1/4 cup olive oil; 1 teaspoon lemon juice; 1 tablespoon honey; 1/4 teaspoon minced garlic; 2 tablespoons white wine vinegar; 1 teaspoon minced shallot; 2-3 handfuls of arugula (enough for 2 salads); 2 ounces crumbled goat cheese (1 oz. per salad); 2 tablespoons glazed pecans *I found the Emerald brand at the grocery store and these are now my favorite salad topping.; 2 ripe Bosc pears (cut in half for roasting); drizzle of honey; salt and pepper & a tiny bit of olive oil

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This roasted pear salad is melt in your mouth amazing! The warm roasted pears melt the goat cheese into a delicious flavor combination & the honey vinaigrette ties it all together.

Roasted Pear and Arugula Salad in wooden bowl with dressing in background and nuts in a bowl

When I first tasted this easy to make salad, I was shocked by how delicious it was. The combination of goat cheese, sweet pecans, roasted pears, with the honey viniagrette will totally surprise you and leave you begging for more!

If you love goat cheese, be sure to try these recipes:

Harvest Salad with Fried Goat Cheese

Whipped Goat Cheese Prosciutto Toast Appetizer

The Ingredients in this Roasted Pear Salad

Roasted Pears- Sweet, soft and flavorful

Goat Cheese- The perfect tangy cheese that melts when it meets the warm pears

Arugula- Filled with vitamins and the base for this salad

Sweet Candied Pecans- For a sweet crunch

Homemade Honey Vinaigrette Dressing- Light and slightly acidic to create the best flavor combination

Tips for the Recipe

This salad dressing tastes the best if you prep it ahead of time. I like to let the flavors marinate for at least an hour, but you can also let it sit overnight.
You want to serve this about 10 to 15 minutes after the pears come out of the oven, so that they are just warm enough to melt the goat cheese. It is the BEST part about this salad!

What are the best type of pears for baking?

Bosc and Anjou pears are known to be best for baking for the delicious flavor and maintaining their shape at higher temps in the oven.

How to Make the Honey Vinaigrette Dressing & Roasted Pear Salad:

Make the Dressing:

Whisk together all ingredients and put in the fridge for at least an hour, preferably overnight.

This makes a little less than ½ cup of dressing, which is enough for 2 salads in my personal opinion. I like salad dressing, hehe!

Assemble the Salad:

Cut the pears in half and drizzle with a touch of olive oil and salt and pepper.

2. Bake in the oven at 350 for 20 minutes. Once they are finished, allow them to cool on the stove top for about 10 to 15 minutes. We want the pears to be warm to the touch, but not hot enough to wilt our arugula. Warm is good. Hot is bad.

3. Toss the arugula with the vinaigrette dressing and put into two serving bowls.

4. Add the goat cheese, then place the warm pears on top. *THIS IS IMPORTANT: Goat cheese under pears equals heaven.

5. Sprinkle the pecans over the salad and drizzle a bit of honey for sweetness.

6. Enjoy!

★★★★★

5 from 1 reviews

Author: Tara Smithson
Total Time: 1 hr, 35 minutes
Yield: 2 servings 1x

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Description

This roasted pear salad is melt in your mouth amazing! The warm roasted pears melt the goat cheese into a delicious flavor combination & the honey vinaigrette ties it all together.

Ingredients

Scale

For the honey vinaigrette dressing:

¼ cup olive oil
1 teaspoon lemon juice
1 tablespoon honey
¼ teaspoon minced garlic
2 tablespoons white wine vinegar
1 teaspoon minced shallot

For the salad:

2-3 handfuls of arugula (enough for 2 salads)
2 ounces crumbled goat cheese (1 oz. per salad)
2 tablespoons glazed pecans *I found the Emerald brand at the grocery store and these are now my favorite salad topping.
2 ripe Bosc pears (cut in half for roasting)
drizzle of honey
salt and pepper & a tiny bit of olive oil

Instructions

For the dressing:

Whisk together and put in the fridge for at least an hour, preferably overnight. This makes a little less than ½ cup of dressing, which is enough for 2 salads in my personal opinion.

For the salad:

Cut the pears in half and drizzle with a touch of olive oil and salt and pepper.

Bake in the oven at 350 for 20 minutes. Once they are finished, allow them to cool on the stove top for about 10 to 15 minutes. We want the pears to be warm to the touch, but not hot enough to wilt our arugula. Warm is good. Hot is bad.

Toss the arugula with the vinaigrette dressing and put into two serving bowls.

Add the goat cheese, then your warm pears on top. *THIS IS IMPORTANT: Goat cheese under pears equals heaven.

Sprinkle the pecans over the salad and drizzle a bit of honey for sweetness.

Enjoy!