Roasted Pear Salad

READY IN: 20mins
Recipe by Malarkey Test

This is an irresistable salad. It makes a lovely first course, or side dish. I've actually used chopped cocoa beans in places of the nuts, but since these are hard to acquire, I haven't included them here.

Top Review by puppitypup

I made this for Thanksgiving and everyone loved it. I ended up adding some basalmic vinegar, since it seemed like the dressing needed more flavor. I also used gorgonzola cheese and candied pecans rather than parmesan and walnuts. The only problem I had was that the pears didn't never got brown. I didn't realize they wouldn't get brown, so I kept cooking them, which made them end up much too soft. Oh well, they tasted great anyway!

Ingredients Nutrition


  1. Toss the pears in melted butter and sugar.
  2. Roast at 500 degrees til slightly browned on both sides.
  3. Take out to cool slightly, but you can serve slightly warm on salad.
  4. Whisk the oil, vinegar, salt and pepper together to make the dressing.
  5. Toss the arugula, pears and dressing til all leaves are coated.
  6. Toss again gently with the cheese and nuts or just sprinkle on top of each plate.

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