Candy and tender roasted pears are paired with crisp arugula and candied walnuts on this scrumptious pear salad! The right facet salad to impress any visitor or to vary up your traditional dinner routine.
Why Make This Recipe
Nutritious Substances – Between the arugula, roasted pears and walnuts it is a scrumptious and nutritious salad you’ll be able to be ok with consuming!
Prepared in half-hour – The pears roast pretty rapidly and the remainder of the salad comes collectively simply so it’s on the desk in lower than half-hour!
Straightforward meal prep – prep the substances prematurely for a wholesome facet salad all through the week!
Substances in Roasted Pear Salad
- Pears – any kind of pears will work on this recipe. Simply make sure to take away all seeds and core and choose pears which might be barely agency so that they’ll maintain as much as roasting.
- Olive oil – for roasting pears and in your balsamic French dressing.
- Arugula – or no matter your most well-liked leafy inexperienced.
- Walnuts – you’ll be able to simply sub in pecans if most well-liked.
- Maple syrup – for candying your walnuts and for the balsamic dressing.
- Shaved parmesan – or different desired cheese
- Balsamic French dressing – balsamic vinegar, olive oil, maple syrup, dijon mustard, minced garlic and salt and pepper.
Make Roasted Pear Salad
STEP 1: ROAST PEARS
Slice your pears in half from stem to base and take away all seeds. Slice halves into quarters so that you get 8 slices out of every pear. Line pears on one parchment lined baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt. Bake for 12-Quarter-hour or till barely gentle and caramelized.
STEP 2: CANDY WALNUTS
In a medium bowl mix walnuts and maple syrup and stir to coat properly. Unfold out walnuts in your different baking sheet and sprinkle with salt. Bake for 8-10 minutes or till flippantly toasted. Take away from baking sheet and place onto a plate to chill. They’ll harden as they cool.
STEP 3: MAKE DRESSING
Make balsamic French dressing by combining all substances in a mason jar (or lidded jar) and shaking very properly.
STEP 4: ASSEMBLE PEAR SALAD
In a big salad bowl add your arugula and prime with shaved parmesan, candied walnuts and roasted pears. Prime with desired quantity of balsamic dressing and serve instantly.
Straightforward Swaps & Substitutions
Swap the nuts – desire a special nut to walnuts? No worries! You possibly can simply sub in pecans or no matter nut you like.
Swap the cheese – should you’re not a fan of parmesan you’ll be able to sub in a special cheese like crumbled feta, goat cheese and even gorgonzola!
Make it vegan – omit the cheese or use a vegan cheese rather than parmesan.
Use apples – should you don’t have any pears you’ll be able to simply sub in apples rather than pears.
Swap the leafy greens – In case you don’t like/don’t have arugula you’ll be able to simply swap in a special leafy inexperienced like spinach and even spring combine.
Add a protein – wish to make this pear salad an entree? Prime with grilled hen (or rotisserie hen!) or no matter most well-liked protein for a full meal in a single.
FAQs
Bosc, Anjou or Bartlett pears all work nice. My solely suggestion could be to seek out pears which might be nonetheless barely agency since they’ll break down as you roast them and also you don’t need them to get too mushy.
In case you don’t wish to sweet your walnuts be happy to make use of uncooked or roasted walnuts as an alternative. Alternatively you should purchase a pre-candied walnut from the grocery retailer.
Storage Directions
Retailer your roasted pears in their very own container separate from different substances. You possibly can combine all different substances however make sure to preserve the balsamic dressing separate. Combine with dressing simply earlier than serving. All substances will preserve as much as 1 week within the fridge.
Extra Wholesome Salad Recipes
Roasted Pear Salad w/ Arugula and Candied Walnuts
Candy and tender roasted pears are paired with crisp arugula and candied walnuts on this scrumptious pear salad! The right facet salad to impress any visitor or to vary up your traditional dinner routine.
- Prep Time: 10 minutes
- Cook dinner Time: Quarter-hour
- Complete Time: 25 minutes
- Yield: 6 servings 1x
- Class: Salad
- Methodology: Roast
- Delicacies: American
- Eating regimen: Gluten Free
- 3 giant pears
- 1 tbsp olive oil
- 1 cup uncooked walnuts
- 3 tbsp maple syrup
- salt, to style
- 6 cups arugula
- 3/4 cup shaved parmesan (or cheese of selection)
For the balsamic French dressing:
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- salt + pepper, to style
- Preheat oven to 400 levels F. and line two baking sheets with parchment paper.
- Slice your pears in half from stem to base and take away all seeds. Slice halves into quarters so that you get 8 slices out of every pear.
- Line pears on one parchment lined baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt.
- Bake for 12-Quarter-hour or till barely gentle and caramelized.
- In a medium bowl mix walnuts and maple syrup and stir to coat properly.
- Unfold out walnuts in your different baking sheet and sprinkle with salt.
- Bake for 8-10 minutes or till flippantly toasted. Take away from baking sheet and place onto a plate to chill. They’ll harden as they cool.
- Make balsamic French dressing by combining all substances in a mason jar (or lidded jar) and shaking very properly.
- In a big salad bowl add your arugula and prime with shaved parmesan, candied walnuts and roasted pears. Prime with desired quantity of balsamic dressing and serve instantly.
- See directions above for storing in fridge.
