Sweet and tender roasted pears are paired with crisp arugula and candied walnuts in this delicious pear salad! The perfect side salad to impress any guest or to change up your usual dinner routine.
Why Make This Recipe
Nutritious Ingredients – Between the arugula, roasted pears and walnuts this is a delicious and nutritious salad you can feel good about eating!
Ready in 30 minutes – The pears roast fairly quickly and the rest of the salad comes together easily so it’s on the table in less than 30 minutes!
Easy meal prep – prep the ingredients in advance for a healthy side salad throughout the week!
Ingredients in Roasted Pear Salad
- Pears – any type of pears will work in this recipe. Just be sure to remove all seeds and core and pick pears that are slightly firm so they’ll hold up to roasting.
- Olive oil – for roasting pears and for your balsamic vinaigrette.
- Arugula – or whatever your preferred leafy green.
- Walnuts – you can easily sub in pecans if preferred.
- Maple syrup – for candying your walnuts and for the balsamic dressing.
- Shaved parmesan – or other desired cheese
- Balsamic vinaigrette – balsamic vinegar, olive oil, maple syrup, dijon mustard, minced garlic and salt and pepper.
How to Make Roasted Pear Salad
STEP 1: ROAST PEARS
Slice your pears in half from stem to base and remove all seeds. Slice halves into quarters so you get 8 slices out of each pear. Line pears on one parchment lined baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt. Bake for 12-15 minutes or until slightly soft and caramelized.
STEP 2: CANDY WALNUTS
In a medium bowl combine walnuts and maple syrup and stir to coat well. Spread out walnuts on your other baking sheet and sprinkle with salt. Bake for 8-10 minutes or until lightly toasted. Remove from baking sheet and place onto a plate to cool. They will harden as they cool.
STEP 3: MAKE DRESSING
Make balsamic vinaigrette by combining all ingredients in a mason jar (or lidded jar) and shaking very well.
STEP 4: ASSEMBLE PEAR SALAD
In a large salad bowl add your arugula and top with shaved parmesan, candied walnuts and roasted pears. Top with desired amount of balsamic dressing and serve immediately.
Easy Swaps & Substitutions
Swap the nuts – prefer a different nut to walnuts? No worries! You can easily sub in pecans or whatever nut you prefer.
Swap the cheese – if you’re not a fan of parmesan you can sub in a different cheese like crumbled feta, goat cheese or even gorgonzola!
Make it vegan – omit the cheese or use a vegan cheese in place of parmesan.
Use apples – if you don’t have any pears you can easily sub in apples in place of pears.
Swap the leafy greens – If you don’t like/don’t have arugula you can easily swap in a different leafy green like spinach or even spring mix.
Add a protein – want to make this pear salad an entree? Top with grilled chicken (or rotisserie chicken!) or whatever preferred protein for a full meal in one.
FAQs
Bosc, Anjou or Bartlett pears all work great. My only suggestion would be to find pears that are still slightly firm since they’ll break down as you roast them and you don’t want them to get too mushy.
If you don’t want to candy your walnuts feel free to use raw or roasted walnuts instead. Alternatively you can buy a pre-candied walnut from the grocery store.
Storage Instructions
Store your roasted pears in their own container separate from other ingredients. You can mix all other ingredients but be sure to keep the balsamic dressing separate. Mix with dressing just before serving. All ingredients will keep up to 1 week in the fridge.
More Healthy Salad Recipes
Roasted Pear Salad w/ Arugula and Candied Walnuts
Sweet and tender roasted pears are paired with crisp arugula and candied walnuts in this delicious pear salad! The perfect side salad to impress any guest or to change up your usual dinner routine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
- 3 large pears
- 1 tbsp olive oil
- 1 cup raw walnuts
- 3 tbsp maple syrup
- salt, to taste
- 6 cups arugula
- 3/4 cup shaved parmesan (or cheese of choice)
For the balsamic vinaigrette:
- 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 taste
- Preheat oven to 400 degrees F. and line two baking sheets with parchment paper.
- Slice your pears in half from stem to base and remove all seeds. Slice halves into quarters so you get 8 slices out of each pear.
- Line pears on one parchment lined baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt.
- Bake for 12-15 minutes or until slightly soft and caramelized.
- In a medium bowl combine walnuts and maple syrup and stir to coat well.
- Spread out walnuts on your other baking sheet and sprinkle with salt.
- Bake for 8-10 minutes or until lightly toasted. Remove from baking sheet and place onto a plate to cool. They will harden as they cool.
- Make balsamic vinaigrette by combining all ingredients in a mason jar (or lidded jar) and shaking very well.
- In a large salad bowl add your arugula and top with shaved parmesan, candied walnuts and roasted pears. Top with desired amount of balsamic dressing and serve immediately.
- See instructions above for storing in fridge.
