Description
Ina Garten’s roasted pear salad brings elegant French countryside flavors to your table with caramelized pears and tangy goat cheese. Crisp greens and toasted walnuts create a sophisticated balance of textures that delights palates and elevates simple ingredients into a memorable dining experience.
Ingredients
Scale
Fruits and Produce:
- 3 pears (green or red Anjou or Bartlett), cored & cut into 8 equal pieces
- 6 cups spring mix or combination of salad greens, including arugula
- 2 cloves garlic, minced
- 1 cup pomegranate arils
Nuts and Cheese:
- 1 cup pecans (walnuts or hazelnuts), lightly toasted
- 0.5 cup crumbled goat cheese (approximately 5 ounces)
Oils, Seasonings, and Liquids:
- 1 tablespoon olive oil
- 0.5 cup extra virgin olive oil
- 1 tablespoon maple syrup (honey or agave nectar)
- 4 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon black pepper
Instructions
- Prepare the roasting surface by lining a baking sheet with parchment paper and warming the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Carefully slice the pears into uniform thin wedges, ensuring consistent thickness for even roasting.
- Arrange pear slices in a single layer across the prepared baking sheet, maintaining adequate spacing between each slice.
- Delicately drizzle extra virgin olive oil over the pear slices, followed by a light stream of pure maple syrup.
- Season the pear slices with a pinch of kosher salt and freshly ground black pepper, ensuring even distribution.
- Transfer the baking sheet to the preheated oven and roast the pears for 12 to 15 minutes until they develop golden edges and become slightly caramelized.
- Remove the roasted pears from the oven and allow them to cool and rest for approximately 3 to 4 minutes.
- While the pears cool, create the vibrant lemon vinaigrette by combining extra virgin olive oil, freshly squeezed lemon juice, minced garlic, Dijon mustard, salt, and black pepper in a small mixing bowl.
- Whisk the vinaigrette ingredients vigorously until they blend into a smooth, emulsified dressing.
- In a large salad bowl, combine fresh mixed salad greens, toasted pecans, crumbled goat cheese, and bright pomegranate arils.
- Gently place the roasted pear slices atop the salad ingredients.
- Drizzle the prepared lemon vinaigrette over the salad, ensuring comprehensive coverage.
- Toss the salad with a light hand to integrate all ingredients without bruising the delicate components.
- Serve immediately to preserve the salad’s texture and temperature.
Notes
- Preserve pear integrity by selecting varieties that maintain structure during roasting, like Anjou or Bartlett.
- Elevate nutty flavors through careful toasting, transforming pecans into crunchy, aromatic salad enhancers.
- Squeeze lemons moments before dressing preparation to capture vibrant, zesty essence impossible with pre-bottled alternatives.
- Allow roasted pears a brief cooling moment before introducing them to delicate greens, preventing premature wilting.
- Experiment with nut varieties like walnuts or hazelnuts to discover unexpected flavor dimensions and textural intrigue.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg