Roasted Pear Salad with Blue Cheese and Walnuts

A gray plate is topped with peppery arugula, sliced roasted pears, and a sprinkle of blue cheese and nuts.

Roasted Pear Salad with Blue Cheese and Walnuts

Please Rate this Recipe

This roasted pear salad with blue cheese and walnuts is delicious served with roasted pears fresh from the skillet but can also be enjoyed with prepped-ahead pears that have been chilled in the fridge up to 24 hours in advance.

PREP TIME 10

COOK TIME 15

TOTAL TIME 25

YIELD servings

Ingredients

12 ounces mixed lettuce greens washed and dried
Balsamic vinaigrette store bought or homemade
1 batch roasted pears see notes
1 cup crumbled Gorgonzola cheese or other good-quality blue cheese
1 cup walnuts toasted

Instructions

Place the lettuce in a large salad bowl and toss with the balsamic vinaigrette.
Transfer the salad to chilled salad plates and top with cooled, sliced pears. Sprinkle the Gorgonzola cheese over the top and sprinkle 1/4 cup of the toasted walnuts on each salad. Serve immediately.

Recipe Notes

Roasted Pears

You can prepare the roasted pears earlier in the day and let them chill in the fridge until you are ready to assemble the salad.

Ingredients:

4 large pears, cut in half and cores spooned out
Salt & Pepper to taste
2 tablespoons olive oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar + 1 tablespoon water

Instructions:

Preheat the oven to 350°F.

Season the pears with the salt and pepper. Add the olive oil to an oven-proof skillet set over medium-high heat. Once it is hot, add the pears cut-side down. Cook for about 2 minutes or until they have nicely browned.

Sprinkle the pears with the brown sugar and add the balsamic vinegar and water to deglaze the pan. Turn the pears over and transfer the pan to the oven. Cook for about 10 minutes or until they are easily pierced with a fork.

Transfer the pears to a clean plate to let cool. Once cool enough to handle, slice into 4 - 5 wedges each. Pears can be kept wrapped in plastic wrap in the fridge until you are ready to serve.

COURSESide Dish

CUISINEAmerican

AUTHORTiffany Dahle