Roasted Bartlett Pear Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 bartlett pears, cored,quartered and cut in slices
- 29.58 ml butter, melted
- 29.58 ml sugar
- 709.77 ml arugula
- 44.37 ml olive oil
- 14.79 ml white wine vinegar
- kosher salt
- fresh ground pepper
- 59.14 ml parmesan cheese, cut into shavings
- 59.14 ml walnuts, chopped (optional)
directions
- Toss the pears in melted butter and sugar.
- Roast at 500 degrees til slightly browned on both sides.
- Take out to cool slightly, but you can serve slightly warm on salad.
- Whisk the oil, vinegar, salt and pepper together to make the dressing.
- Toss the arugula, pears and dressing til all leaves are coated.
- Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
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Reviews
-
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!
-
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.
RECIPE SUBMITTED BY
Malarkey Test
Seattle, WA
This is a test account I have used. You should find my real account at #2312