Why You’ll Love This Roasted Pear and Walnut Salad

• It’s a symphony of textures. You get the soft, yielding flesh of the roasted pears, the satisfying crunch of the walnuts, the creamy bite of the cheese, and the delicate crispness of the greens all in one forkful. It’s anything but boring.
• The sweet and savory balance is perfection. The caramelized pears bring a natural, mellow sweetness that cuts through the sharpness of the dressing and the saltiness of the cheese. It’s a combination that feels both sophisticated and incredibly comforting.
• It’s surprisingly simple to make. While it looks impressive, the active work is minimal. The oven does most of the heavy lifting, and assembling the salad is a joy, not a chore. You can have this beautiful dish on the table in under 30 minutes.
• It’s incredibly versatile. This salad is a fantastic canvas. You can easily swap the cheese, use different nuts, or change up the greens based on what you have in your fridge. It’s a recipe you’ll make your own in no time.

Ingredients & Tools

• 2 firm but ripe pears (Bosc or Anjou work wonderfully)
• 1 tbsp olive oil, for roasting
• 1 tbsp maple syrup or honey
• 5 oz (about 5 generous handfuls) baby arugula or mixed greens
• 3/4 cup walnut halves, toasted
• 1/2 cup crumbled blue cheese, goat cheese, or feta
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• Salt and freshly ground black pepper to taste

Tools: A baking sheet, parchment paper, a small mixing bowl for the dressing, and a large salad bowl.

The quality of your ingredients really shines here, so it’s worth it to use a good, robust extra virgin olive oil and a nice, tangy cheese. Toasting the walnuts is non-negotiable—it unlocks their deep, nutty aroma and makes all the difference.

Serves: 4 as a main, 6 as a side | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your pears. You want pears that are firm, not mushy. Bosc pears hold their shape beautifully when roasted, but Anjou or even firm Bartletts work too. The goal is to avoid them turning to complete mush in the oven.
• Toasting walnuts is a game-changer. Please don’t skip this! Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, or in a dry skillet over medium heat for a few minutes, until fragrant. It deepens their flavor immensely.
• Don’t dress the salad too early. Arugula is delicate and will wilt quickly if dressed ahead of time. The trick is to have everything prepped and then assemble and dress the salad just before serving to keep those greens perfectly perky.
• Taste your dressing. The balance of oil to vinegar can vary based on the acidity of your vinegar. Always taste the dressing and adjust the seasoning—you might want a pinch more salt or a extra drop of maple syrup to balance the tartness.

How to Make Roasted Pear and Walnut Salad

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Pork Tenderloin — The simple, savory flavors of roasted meat are a perfect backdrop, letting the salad’s sweet and tangy notes really pop.
• A Creamy Soup like Butternut Squash or Potato Leek — This salad provides a fantastic textural and flavor contrast to a smooth, velvety soup for a complete and comforting meal.
• Crusty Bread with Herbed Butter — Honestly, you’ll want something to sop up every last drop of that delicious vinaigrette left on the plate.

Drinks

• A Crisp White Wine (Sauvignon Blanc or Pinot Grigio) — The acidity in the wine mirrors the vinaigrette and cleanses the palate between bites of rich cheese and pear.
• A Dry Hard Cider — This is a match made in heaven, echoing the apple/pear notes and complementing the autumnal vibe of the salad perfectly.
• Sparkling Water with a Lemon Twist — For a non-alcoholic option, the bubbles and citrus cut through the richness beautifully.

Something Sweet

• Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate are a sophisticated and delightful follow-up to the sweet and savory salad.
• Simple Shortbread Cookies — A light, buttery cookie is a simple way to end the meal without overwhelming the palate.
• Poached Quince or Figs — Continuing the fruit theme with a more concentrated, elegant dessert feels like a natural progression.

Top Mistakes to Avoid

• Mistake: Using overripe, soft pears. They will turn to mush in the oven and won’t provide the nice, defined slices you’re looking for. Firmness is key for structure.
• Mistake: Adding the dressing too early. I’ve messed this up before too, and you end up with a sad, wilted pile of greens instead of a vibrant salad. Patience is a virtue here—dress at the last second.
• Mistake: Skipping the toasting step for the walnuts. Raw walnuts can taste a bit bitter and lack the deep, aromatic flavor that toasted nuts bring. It only takes a few minutes and elevates the entire dish.
• Mistake: Not tasting the dressing as you go. Your palate is your best tool. You might need more salt to balance the sweetness or a touch more vinegar for brightness. Adjust to your taste!

Expert Tips

• Tip: Add a fresh herb. Tossing in a handful of fresh thyme leaves with the pears before roasting, or some chopped chives or tarragon into the salad itself, adds a wonderful layer of aromatic complexity.
• Tip: Make it a main course. To turn this into a more substantial meal, add some shredded roast chicken, crispy chickpeas, or even some cooked farro or quinoa for extra heft and protein.
• Tip: Prep components ahead. You can roast the pears, toast the nuts, and make the dressing a few hours in advance. Store them separately and just assemble when you’re ready to eat for a stress-free meal.
• Tip: Try a different cheese. While blue cheese is classic, a creamy goat cheese (chèvre) offers a tangy sharpness, and a firm, salty pecorino Romano shaved over the top is also fantastic. Don’t be afraid to experiment.

FAQs

Can I make this salad ahead of time?
You can absolutely prep the components ahead, but I strongly advise against assembling the entire salad. Roast the pears, toast the walnuts, and make the dressing up to a day in advance. Store the pears and walnuts in airtight containers in the fridge, and keep the dressing at room temperature. Then, simply combine everything with the fresh greens right before you serve. This way, the arugula stays crisp and vibrant, and the salad tastes freshly made.

What can I use instead of arugula?
Arugula’s peppery bite is fantastic here, but if it’s too strong for you, baby spinach or a mix of tender lettuces like butter lettuce or romaine work beautifully. For a heartier option, shredded kale is great—just massage it with a tiny bit of the dressing first to soften it up. The goal is a green that can stand up to the warm pears and robust dressing without disappearing.

My pears are still hard after roasting. What happened?
This usually means your pears were a bit too underripe or your oven temperature was a touch low. If they’re still firm after the suggested time, just pop them back in the oven for another 5-10 minutes, checking frequently. They should be easily pierced with the tip of a knife but not falling apart. Using ripe-but-firm pears is the best way to avoid this issue.

Can I use a different type of nut?
Of course! Toasted pecans would be a lovely, buttery substitute. Hazelnuts would add a fantastic flavor, especially if you skin and toast them first. Even almonds, sliced or slivered, would work well. The key is to always toast whatever nut you choose to maximize its flavor potential.

Is there a substitute for blue cheese?
Absolutely. If you’re not a blue cheese fan, goat cheese (chèvre) is a very popular and delicious alternative, offering a creamy tang. Feta cheese provides a salty brininess, and for a non-dairy option, a sprinkle of nutritional yeast can add a cheesy, savory note, or you could even use a vegan feta-style cheese.