Roasted Pear Salad
Servings: 4 servings
Calories: 389kcal
My roasted pear salad is crunchy, flavorful, and festive! Paired with a zesty lemon vinaigrette for a delicious fall salad ready in 25 minutes.
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Ingredients
Salad Ingredients
- 3 pears firm
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 6 cups spring mix
- ½ shallot sliced
- ⅓ cup goat cheese
- ½ cup glazed pecans
- ⅓ cup dried cranberries
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Cut the pears into ¼ inch slices and place in a bowl. Drizzle olive oil and maple syrup onto the pears and mix to coat.
- Place the pear slices onto the baking sheet in a single layer and bake for 12 minutes.
- Meanwhile, make the dressing by adding all ingredients into a small bowl and whisk until combined.
- Allow the pears to slightly cool before assembling the salad.
- Enjoy!
Notes
- Use firm pears (don’t use fully ripe pears) to avoid mushiness.
- Bake the pears right before mealtime so they are still warm and delicious when eating!
- Toast pecans briefly for added crunch.
- Slice shallots thinly for mild flavor.
- Substitute goat cheese with feta or blue cheese if preferred
Nutrition
Calories: 389kcal | Carbohydrates: 46g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 296mg | Potassium: 522mg | Fiber: 9g | Sugar: 25g | Vitamin A: 912IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg
