Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

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!

5 5

This is a wonderful fall salad with a great combination of flavors. I made it tonight with these variations: roasted the pears without sugar, used feta cheese, and toasted pecans. I tossed the greens with dressing, placed the warm pears on top after plating the greens, then sprinkled with cheese and pecans.

5 5

A very, very tasty salad and great for when you are a little tired of tossed salads every night with dinner. A little more work than a simple tossed salad, but well worth it.