roasted pear salad

This roasted pear salad is made with a bed of baby arugula and frisée, thick slices of Humboldt Fog goat cheese, and a light champagne vinaigrette. It’s sweet, a little bitter, tangy, and totally addicting.

This roasted pear salad is an elegant and memorable dish for the holiday table, a fall brunch, or just because you have some great pears on your counter.

We roast the pears to concentrate their sweetness and caramelize the edges, then we toss them on a bed of baby arugula and frisée. I love the crisp, frilly edges of frisée and the textural balance it gives to baby arugula.

Big slices of Humboldt Fog cheese complement the tender roasted pears, though you could use any soft-ripened goat cheese or even crumble fresh goat cheese on top. We finish the salad with toasty walnuts and a light champagne vinaigrette. 

Though it looks stunning and impressive, this pear salad is easy. Make the dressing and roast the pears ahead of time and it’ll come together in just a few minutes!

roasted pear salad ingredients:

how to make a pear salad:

1. Make the champagne vinaigrette.
2. Cut the pears into wedges and toss with maple syrup and olive oil.
3. Roast pears until tender and caramelized.
4. Assemble salad: toss arugula and frisee with dressing, top with roasted pear wedges, sliced goat cheese and walnuts. Drizzle with more dressing.
5. Enjoy immediately!

how to roast a pear for salad:

The most important part of roasting a pear for salad is to make sure it’s firm and not quite ripe. Pears that are already soft will fall apart in the oven and turn to mush.

1. Keep the skin on.
2. Cut each pear into quarters and scoop out the core.
3. Toss in a mixture of maple syrup and olive oil.
4. Place them on an unlined or foil-lined sheet pan (parchment paper will cause them to steam rather than caramelize).
5. Roast at 425°F, flipping halfway in between, until both cut sides are lightly caramelized and pears are tender, 20- 25 minutes total.

best pears for roasting:

Anjou, Bosc, and Bartlett are the best pears for roasting. They have a firm structure and are common varieties that are readily available at grocery stores in the fall.

tips to make this the best pear salad:

• Use a teaspoon to scoop out the seeds and core from the pear wedges.
• Use an immersion blender to get the thickest dressing.
• Toast the walnuts in the oven at 350°F for 5 minutes to maximize the crunch and nutty flavor and tame the bitterness.
• Slice the goat cheese with unflavored floss or sewing thread. This is the best way to get a clean cut on a thin slice of cheese without smooshing or breaking it. This is especially true with a crumbly, layered goat cheese like Humboldt Fog! Place the cheese on top of the strand of floss, lift up both ends, cross them, and pull tight to make the cut.
• Wash and dry the frisée really well! It can be really sandy, and the curly leaves hold onto a lot of extra water.

more fall salads to try!

arugula apple salad

radicchio salad with oranges and pecorino

roasted pear endive salad

warm kale salad with raisins

kale sweet potato salad

butternut squash salad with roasted grapes and farro

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