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    You are in: Home / Recipes / Roasted Pear and Arugula Salad with Walnuts and Parmesan Recipe
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    Roasted Pear and Arugula Salad with Walnuts and Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Gay Gilmore's Note:

    This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

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    Units: US | Metric

    Roasted Pears

    • 4 firm pears (I favor Bartlett)
    • 1 tablespoon butter, melted
    • 2 tablespoons sugar

    Salad dressing



    1. 1
      Preheat oven to 500 F and put baking sheet in the oven to heat too.
    2. 2
      Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
    3. 3
      Toss pear with butter and sugar.
    4. 4
      Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
    5. 5
      Flip and roast until tender and deep brown, 5 more minutes.
    6. 6
      Let pears cool.
    7. 7
      Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
    8. 8
      Whisk the olive oil, vinegar, salt and pepper together.
    9. 9
      Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
    10. 10
      Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
    11. 11
      Chop walnuts coarsely and sprinkle on top.

    Ratings & Reviews:

    • on April 13, 2001


      My friend did this salad for me at a dinner she had. It was so fabulous I had to ask her for recipe. I made it again a few days later, and the family loved it. I lost the recipe at home and thanks to the net, I have it again! Definately a must do salad! I served it at the end of the meal. It was like serving a 'salad' and 'dessert' in one dish! If you do do this recipe, do add the shaved cheese. It's amazing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2009


      Couldn't roast the pears (ran out of butter!!), but I used nice ripe Bosc pears, chopped, and it worked very well. I thought the dressing was a bit bland, but the quick addition of the juice of half a lemon brightened it up. The salad was a very big hit - very flavorable and a little step up from the usual first course salad.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2008


      Absolutely loved this. Pears took a little longer to roast but my husband and I chowed down on this. Will definitely use again - maybe throw some blue cheese in-hmmmmm!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Pear and Arugula Salad with Walnuts and Parmesan

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 513.1
    Calories from Fat 320
    Total Fat 35.5 g
    Saturated Fat 9.2 g
    Cholesterol 32.5 mg
    Sodium 756.4 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 7.6 g
    Sugars 24.3 g
    Protein 16.9 g

    The following items or measurements are not included:

    white wine vinegar

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