Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing

This standout salad is a gorgeous dish for holiday entertaining. Enjoy the perfect combination of roasted pears  with bitter greens, candied pecans, and an easy homemade vinaigrette. Top leftovers with chicken for a substantial lunch the next day.

Prep Time: 15 mins
Cook Time: 30 mins
Yield: 8 servings


       Maple-Balsamic Dressing

  • 2 TB chopped shallot
  • 2 TB balsamic vinegar
  • 2 TB maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ cup extra virgin olive oil

       Roasted Pear Salad

  • 4 pears, halved, cored
  • 1 TB extra virgin olive oil
  • 1 tsp lemon juice
  • 8 cups baby arugula
  • 2 cups chopped radicchio
  • ½ cup crumbled gorgonzola cheese
  • ½ cup candied pecans


To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt. Pour oil in slowly, whisking continuously until combined. Dressing can be made up to 3 days before serving. Just bring to room temperature and whisk before using.

To make salad:  Preheat oven to 400 degrees. Cut each pear half into 5 slices. Toss pear slices with olive oil and lemon juice. Spread on a foil-coated baking sheet and roast for 30 minutes, stirring every 10 minutes for even browning. Let cool to room temperature.

Toss together arugula and radicchio. Place a heaping cup of greens on each plate and drizzle with 2 TB dressing. Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans.


You can also make this salad to serve family-style. Toss greens with dressing and place on a large platter. Arrange pear slices on top of dressed greens and garnish with gorgonzola and pecans.