Pear Salad with Roasted Pear Vinaigrette
User Reviews
4.4
Pear Salad with Roasted Pear Vinaigrette
Description
This Pear Salad with Roasted Pear Vinaigrette centers on ripe pears used both fresh in slices and roasted to form the base of a distinctive vinaigrette. The dressing blends roasted pear with olive oil, lemon juice, vinegar, garlic, shallot, and honey, creating a smooth, slightly sweet and tart sauce with gentle pungency from the shallot and garlic. It is tossed with a bed of red leaf lettuce, offering a tender crisp base.
The salad includes candied walnuts for sweet crunch, crumbly blue cheese for creamy sharpness, thinly sliced red onion for mild bite, and jewel-like pomegranate arils adding freshness and slight tartness. Together this mix delivers layered textures and balanced flavors that complement the pear-centric vinaigrette.
Prepared just before serving to maintain the lettuce's crispness and fresh pear slices, this salad suits a light meal or side dish, pairing well with roasted meats or as part of a varied lunch.
Ingredients
For the Roasted Pear Vinaigrette:
- 1 pear peeled, cored, and cut in half, large ripe
- 1/3 cup olive oil divided, plus 1 teaspoon
- 1 tablespoon lemon juice fresh
- 2 tablespoons champagne vinegar or white wine vinegar
- 1 clove garlic minced
- 1 tablespoon shallot finely chopped
- 2 to 3 teaspoons honey
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
For the Salad:
- 1 head red leaf lettuce washed and roughly-chopped, or romaine lettuce
- 2 pear cored and thinly sliced, ripe
- 1 cup walnuts candied
- 1/3 cup blue cheese or gorgonzola cheese, crumbled
- ¼ red onion thinly sliced
- 1/3 cup pomegranate arils
Instructions
- Preheat the oven to 425 degrees F.
- Place the pear halves on a baking sheet and drizzle with 1 teaspoon of olive oil. Place the pan in the oven and roast the pear for 10 to 15 minutes or until soft. Remove from the oven and let cool to room temperature.
- To make the vinaigrette, place the roasted pear, remaining 1/3 cup olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper in a blender. Blend until smooth.
- To assemble the salad, place the lettuce in a large bowl. Top with the sliced pears, candied walnuts, blue cheese, red onion, and pomegranate arils.
- Drizzle with roasted pear vinaigrette and toss. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 30279 kcal
% Daily Value*
| Calories | 302.79kcal | 15% |
| Carbohydrates | 26.3g | 9% |
| Protein | 3.82g | 8% |
| Fat | 21.19g | 33% |
| Saturated Fat | 3.09g | 15% |
| Cholesterol | 5.63mg | 2% |
| Sodium | 191.16mg | 8% |
| Potassium | 150.63mg | 3% |
| Fiber | 4.3g | 17% |
| Sugar | 18.02g | 36% |
| Vitamin A | 284.33IU | 6% |
| Vitamin C | 6.22mg | 7% |
| Calcium | 58.81mg | 6% |
| Iron | 0.63mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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