Sweet and tender roasted pears paired with crispy arugula and candied walnuts for a delicious treat pear salad! The perfect side salad to impress any guests or shake up your usual dinner routine.
Why make this recipe
Nutritional information – Between arugula, roasted pears, and walnuts, this is a delicious and nutritious salad you’ll 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!
Meal preparation made easy – Prepare ingredients for a week of healthy side salads ahead of time!
Ingredients for grilled pear salad
- pear – Any type of pears will work for this recipe. Just be sure to remove all seeds and cores, and pick pears that are slightly firm so they can withstand baking.
- olive oil – For roasted pears and balsamic vinegar.
- arugula – or any leafy green vegetable you like.
- Walnut – You can easily add pecans if you wish.
- maple syrup – For walnut icing and balsamic vinegar sauce.
- grated parmesan cheese – or other cheese desired
- balsamic vinegar – Balsamic vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt and pepper.
How to Make Grilled Pear Salad
Step 1: Grilled Pears
Cut the pears in half from stem to base and remove any seeds. Cut the pears in half so that each pear has 8 slices. Place the pears on a baking sheet lined with baking paper, drizzle with a tablespoon of olive oil and sprinkle with salt. Bake for 12-15 minutes or until slightly soft and caramelized.
Step Two: Walnut Candy
In a medium bowl, combine walnuts and maple syrup and stir to combine. Spread the walnuts on another baking sheet and sprinkle with salt. Bake for 8-10 minutes or until lightly toasted. Remove from baking sheet and place on a plate to cool. They will harden as they cool.
Step Three: Make the Seasoning
Make the balsamic vinegar by combining all ingredients in a glass jar (or jar with a lid) and shaking well.
Step Four: Prepare Pear Salad
Add arugula to a large salad bowl and top with sliced Parmesan cheese, candied walnuts and roasted pears. Spread a generous amount of balsamic vinegar sauce on top and serve immediately.
Easy exchange and substitution
Replace nuts – Prefer a different nut than walnuts? Don’t worry! You can easily add pecans or any nut you like.
exchange cheese – If you don’t like Parmesan cheese, you can add a different cheese like crumbled feta, goat cheese or even gorgonzola!
make it vegetarian – Omit the cheese or use vegan cheese instead of Parmesan cheese.
use apple – If you don’t have pears, you can easily substitute apples for pears.
Swapping leafy greens – If you don’t like/don’t have arugula, you can easily swap it out for a different leafy green like spinach or even a spring mix.
Add protein – Want pear salad to be your main course? Top with grilled chicken (or rotisserie chicken!) or any protein of your choice for a hearty meal.
FAQ
Bosc, Anjou or Bartlett pears all work well. My only suggestion is to find pears that are still slightly firm as they will break down when baking and you don’t want them to get too mushy.
If you don’t want to add sugar to your walnuts, feel free to use raw or toasted walnuts. Alternatively, you can buy pre-candied walnuts from the grocery store.
Storage instructions
Store roasted pears in their own container, separate from other ingredients. You can combine all the other ingredients, but be sure to separate the balsamic vinegar sauce. Mix with seasoning before serving. All ingredients can be stored in the refrigerator for up to 1 week.
Healthier Salad Recipes
Roasted Pear Salad with Arugula and Candied Walnuts
Sweet and tender roasted pears paired with crispy arugula and candied walnuts in this delicious dish pear salad! The perfect side salad to impress any guests or shake up your usual dinner routine.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- yield: 6 number of copies 1x
- category: salad
- method: bake
- gourmet food: American
- diet: gluten free
- 3 Dali
- 1 tablespoon olive oil
- 1 cup raw walnuts
- 3 tablespoons maple syrup
- Salt, taste
- 6 cups arugula
- 3/4 cup Parmesan cheese slices (or cheese of your choice)
For the balsamic vinegar:
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon Mustard
- 1 small garlic cloves, minced
- salt + pepper, taste
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Cut the pears in half from stem to base and remove any seeds. Cut the pears in half so that each pear has 8 slices.
- Place the pears on a baking sheet lined with baking paper, drizzle with a tablespoon 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 combine.
- Spread the walnuts on another baking sheet and sprinkle with salt.
- Bake for 8-10 minutes or until lightly toasted. Remove from baking sheet and place on a plate to cool. They will harden as they cool.
- Make the balsamic vinegar by combining all ingredients in a glass jar (or jar with a lid) and shaking well.
- Add arugula to a large salad bowl and top with sliced Parmesan cheese, candied walnuts and roasted pears. Top with a generous amount of balsamic vinegar sauce and serve immediately.
- See instructions above for storage in the refrigerator.
