Description
A quick, 5-step weeknight salad featuring caramelized roasted pears, creamy blue cheese, and toasted nuts on a bed of mixed greens with a simple balsamic dressing.
Ingredients
Scale
- 2 large Bosc or Anjou pears, peeled, cored, and sliced into ½-inch wedges
- 2 tablespoons real maple syrup
- 1 tablespoon unsalted butter, melted
- ½ teaspoon cinnamon
- 5–6 ounces mixed greens (spring mix or baby arugula)
- 4 ounces blue cheese (such as Gorgonzola Dolce), crumbled
- ½ cup walnuts or pecans, toasted
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix melted butter, maple syrup, and cinnamon. Toss pear wedges in the mixture to coat evenly.
- Spread pears in a single layer on the baking sheet. Roast for 15-20 minutes, flipping halfway, until golden brown and tender.
- While pears roast, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and golden. Let cool slightly.
- Place mixed greens in a large bowl or on plates. Top with warm roasted pears, crumbled blue cheese, and toasted nuts.
- Drizzle generously with dressing and serve immediately.
Notes
For best results, use firm but ripe pears like Bosc or Anjou. Avoid red pears as they become mushy. Toasting the nuts adds significant flavor. Serve pears while still warm for the best texture contrast with cold greens. Store leftovers separately to prevent wilting.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 24
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 6
- Protein: 12
Keywords: fall salad, roasted pear, blue cheese salad, quick dinner, weeknight meal, healthy salad, vegetarian recipe