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There’s something truly magical that happens when you roast pears. Their natural sugars caramelize, their texture softens into this buttery tenderness, and their flavor deepens into something almost honey-like. Paired with the earthy crunch of toasted walnuts and a sharp, creamy cheese, it transforms a simple salad into a proper event. This Roasted Pear and Walnut Salad is my go-to for when I want something that feels elegant and special, but honestly doesn’t ask for much effort at all. It’s the kind of dish that makes a Tuesday night feel celebratory or a weekend lunch with friends feel effortlessly chic. The warm pears against the cool, crisp greens create this wonderful temperature contrast, and the maple-dijon vinaigrette ties everything together with a perfect balance of sweet and tangy. You’ll find yourself making this again and again—it’s that good.

Why You’ll Love This Roasted Pear and Walnut Salad

A symphony of textures. You get the melt-in-your-mouth softness of the roasted pears, the satisfying crunch of the walnuts, the creamy bite of the cheese, and the fresh crispness of the greens all in one forkful. It’s a party in your mouth, honestly.
It feels fancy without the fuss. This salad looks like it came from a high-end bistro, but the process is incredibly straightforward. Roasting the pears is the main “cooking” involved, and it’s mostly hands-off time.
Endlessly adaptable. Don’t have arugula? Use spinach. Not a fan of blue cheese? Go for goat cheese or shaved parmesan. The core formula is so forgiving and lets you play with what you have on hand.
The dressing is a star. It’s a simple mix of olive oil, maple syrup, dijon, and lemon juice, but it creates this gorgeous, glossy emulsion that clings to every leaf and complements the sweet pears perfectly. You’ll want to put it on everything.

Ingredients & Tools

2 firm but ripe Bosc or Anjou pears
1 tbsp olive oil
1 tbsp maple syrup
5 oz (about 5 generous cups) arugula or mixed greens
1/2 cup walnut halves
1/4 cup crumbled blue cheese or goat cheese
1/4 cup red onion, very thinly sliced
For the Maple-Dijon Vinaigrette:
1/4 cup extra virgin olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 small clove garlic, minced
Salt and freshly ground black pepper to taste

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

The quality of your ingredients really shines here, so use the best you can. A good, robust extra virgin olive oil for the dressing and real maple syrup (not the pancake stuff!) make a world of difference in the final flavor.

Nutrition (per serving)

Calories: 320 kcal
Protein: 6 g
Fat: 24 g
Carbohydrates: 25 g
Fiber: 5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Picking the perfect pear. You want pears that are firm but yield slightly to gentle pressure at the neck. If they’re too ripe, they’ll turn to mush in the oven. Bosc and Anjou are my favorites for roasting because they hold their shape beautifully.
Toasting the walnuts is non-negotiable. It might seem like a small step, but toasting nuts unlocks their oils and gives them a much deeper, earthier flavor. Just a few minutes in a dry pan or the oven transforms them completely.
Don’t skip the acid in the dressing. The apple cider vinegar (or lemon juice) is crucial for cutting through the richness of the oil and the sweetness of the pears and maple. It brings balance and brightness, making the salad feel light and refreshing.
Get your onions thin. Using a mandoline or a very sharp knife to get paper-thin slices of red onion makes them much more pleasant to eat raw. If you find them too pungent, you can soak the slices in ice water for 10 minutes to mellow them out.

How to Make Roasted Pear and Walnut Salad

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—this will save you from a sticky cleanup later. While the oven heats up, prepare your pears. Halve them lengthwise and use a small spoon or a melon baller to scoop out the core and seeds. Then, slice each half into 1/4-inch thick slices. You’ll notice they start to brown a little, but that’s okay—they’re going in the oven soon.

Step 2: In a medium bowl, gently toss the pear slices with 1 tablespoon of olive oil and 1 tablespoon of maple syrup. You want them to be lightly and evenly coated. Arrange them in a single layer on your prepared baking sheet. Roast for 15-20 minutes, or until the edges are caramelized and golden brown, and the pears are tender when pierced with a fork. The aroma in your kitchen will be incredible.

Step 3: While the pears are roasting, toast your walnuts. You can do this in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they’re fragrant and slightly darkened. Alternatively, you can spread them on a separate small baking sheet and pop them in the oven for the last 5-7 minutes of the pears’ cooking time. Just keep a very close eye on them—they can burn in a flash.

Step 4: Now, let’s make the magic dressing. In your small bowl, combine the 1/4 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and the minced garlic. Add a good pinch of salt and a few grinds of black pepper. Whisk it all together vigorously until the dressing is smooth, glossy, and emulsified. Taste it and adjust the seasoning—maybe a touch more salt or a squeeze of lemon juice if you like it brighter.

Step 5: Time to assemble! In your large salad bowl, place the arugula. Scatter over the thinly sliced red onion and the toasted walnuts. Once the pears are out of the oven and have cooled just slightly (warm is good, but not scalding hot), arrange them over the greens. Drizzle about two-thirds of the dressing over everything.

Step 6: Toss the salad gently but thoroughly. You want every leaf to get a little kiss of that dressing. The trick is to use your hands or salad tongs and lift from the bottom to avoid crushing the delicate pears. Now, sprinkle the crumbled blue cheese over the top. Serve immediately, with the extra dressing on the side for anyone who wants a little more.

Serving Suggestions

Complementary Dishes

Seared Scallops — Their sweet, delicate flavor and beautiful sear make them a luxurious protein pairing that doesn’t overpower the salad’s subtlety.
Roasted Chicken Thighs — A simple, herb-roasted chicken provides a savory, juicy counterpoint that turns the salad into a complete and comforting meal.
Creamy Mushroom Soup — Serve a small cup of this soup as a starter; its earthy, umami-rich profile is a wonderful lead-in to the sweet and peppery salad.

Drinks

A Crisp Sauvignon Blanc — The wine’s citrusy and grassy notes cut through the richness of the cheese and complement the sweet pears beautifully.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each forkful taste fresh and new.
Earl Grey Tea (Iced or Hot) — The bergamot in the tea has a lovely floral-citrus character that echoes the bright notes in the vinaigrette surprisingly well.

Something Sweet

Dark Chocolate Truffles — A few pieces of high-cocoa dark chocolate provide a bitter, rich finish that contrasts perfectly with the salad’s sweetness.
Lemon Sorbet — Its sharp, clean, and refreshing taste is the perfect palate-cleanser after the complex flavors of the salad.
Almond Shortbread Cookies — Their buttery, nutty crunch is a simple, elegant way to end the meal without being too heavy.

Top Mistakes to Avoid

Mistake: Using overripe pears. They have too much moisture and will steam and become mushy in the oven rather than roasting and caramelizing. You need that firm structure to get those beautiful, defined slices.
Mistake: Dressing the salad too early. Arugula is particularly delicate and will wilt almost instantly if dressed ahead of time. Always dress this salad right before you serve it to maintain that lovely crisp texture.
Mistake: Burning the walnuts. Nuts go from perfectly toasted to acrid and burnt in under a minute. Stay with them, shake the pan, and use your nose—they’re done when you can smell their nutty aroma.
Mistake: Skipping the seasoning in the dressing. Salt is essential in a vinaigrette. It doesn’t just make it salty; it actually helps balance the acid and fat and enhances all the other flavors in the bowl.

Expert Tips

Tip: Make the dressing in a jar. Put all the dressing ingredients in a small jar with a tight-fitting lid and shake it vigorously for 10 seconds. It emulsifies perfectly, and you can store any leftovers right in the jar.
Tip: Add a fresh herb. A tablespoon or two of fresh thyme leaves sprinkled over the pears before they go in the oven adds a wonderful aromatic, earthy dimension.
Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, sprinkle the thin slices with a pinch of salt and rub them between your fingers for 30 seconds. This softens their intensity.
Tip: Prep components ahead. You can roast the pears, toast the walnuts, and make the dressing a few hours in advance. Keep them separate and just assemble at the last minute for a stress-free meal.
Tip: Try a different cheese. If blue cheese is too strong for you, a creamy goat cheese (chèvre) is a fantastic alternative. For a less funky option, shaved Pecorino Romano offers a salty, sharp punch.

FAQs

Can I make this salad ahead of time?
You can absolutely prep the components ahead, but I strongly advise against assembling the whole salad. Roast the pears, toast the walnuts, and make the dressing a few hours before you need them. Store everything separately in the fridge (let the pears and walnuts cool completely first). Then, when you’re ready to eat, just bring the pears to room temperature or give them a quick warm-up in the microwave, and toss everything together. This way, your greens stay perky and perfect.

What other nuts can I use instead of walnuts?
Walnuts are classic, but feel free to experiment! Pecans would be my first choice—they have a similar buttery quality. Toasted hazelnuts (skinned) would add a gorgeous, sophisticated flavor. Even almonds, sliced or slivered, would work well for a different kind of crunch. Just make sure whatever nut you choose, you toast it. It really is a game-changer for flavor.

My pears released a lot of liquid while roasting. What did I do wrong?
This usually happens if the pears were a bit too ripe to begin with. Riper pears have a higher water content. Don’t worry, they’ll still taste delicious! Just use a slotted spoon to transfer them from the baking sheet to the salad to avoid adding the extra liquid to your greens, which could make them soggy. Next time, look for pears that are just barely ripe.

Can I use a different type of vinegar for the dressing?
Of course! Apple cider vinegar is my favorite for its fruity tang, but you have options. White wine vinegar would be lovely and light. A fresh squeeze of lemon juice is also a perfect substitute and will give it a brighter, sunnier flavor. I’d steer clear of balsamic in this particular recipe, as its deep color and strong flavor can overpower the delicate pears.

Is there a way to make this vegan?
Absolutely, and it’s super easy. Just omit the blue cheese—the salad is still fantastic without it. For a “cheesy” element, you could sprinkle on some nutritional yeast or even some vegan feta if you can find a good one. The rest of the recipe is naturally vegan as long as you’re using maple syrup and not honey.

Roasted Pear And Walnut Salad

Cost Level $$

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 35 minutes

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Make this stunning Roasted Pear and Walnut Salad with caramelized pears, toasted walnuts, and a maple-dijon vinaigrette. It's an easy, elegant dish perfect for any occasion. Get the recipe!

Ingredients

For the Salad:

2 pears (Bosc or Anjou)
1 tbsp olive oil
1 tbsp maple syrup
5 oz arugula or mixed greens
1/2 cup walnut halves
1/4 cup crumbled blue cheese or goat cheese
1/4 cup red onion (very thinly sliced)

For the Maple-Dijon Vinaigrette:

1/4 cup extra virgin olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 small clove garlic (minced)
Salt and freshly ground black pepper (to taste)

Instructions

01
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve the pears lengthwise and use a small spoon or a melon baller to scoop out the core and seeds. Then, slice each half into 1/4-inch thick slices.
02
In a medium bowl, gently toss the pear slices with 1 tablespoon of olive oil and 1 tablespoon of maple syrup. Arrange them in a single layer on your prepared baking sheet. Roast for 15-20 minutes, or until the edges are caramelized and golden brown, and the pears are tender when pierced with a fork.
03
While the pears are roasting, toast your walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they’re fragrant and slightly darkened. Alternatively, you can spread them on a separate small baking sheet and pop them in the oven for the last 5-7 minutes of the pears' cooking time.
04
In a small bowl, combine the 1/4 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and the minced garlic. Add a good pinch of salt and a few grinds of black pepper. Whisk it all together vigorously until the dressing is smooth, glossy, and emulsified.
05
In your large salad bowl, place the arugula. Scatter over the thinly sliced red onion and the toasted walnuts. Once the pears are out of the oven and have cooled just slightly, arrange them over the greens. Drizzle about two-thirds of the dressing over everything.
06
Toss the salad gently but thoroughly. Sprinkle the crumbled blue cheese over the top. Serve immediately, with the extra dressing on the side for anyone who wants a little more.