Roasted Pear-Honey Salad With Baby Greens

“This recipe is from Raising the Salad Bar,by Catherine Walthers, a book I recieved from the Cookbook Swap. This makes an elegant salad and the combination of flavour is just right.”

Ingredients Nutrition

  • 2 pears, peeled, halved and cored
  • 9.85 ml honey
  • 1419.54-1892.72 ml mixed baby greens
  • 113.39 g blue cheese, crumbled
  • 78.07 ml walnuts, toasted and chopped
  • Balsamic Vinaigrette
  • 29.58 ml balsamic vinegar
  • 4.92 ml finely minced shallot
  • 73.94 ml olive oil
  • salt and pepper


  1. Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
  2. Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
  3. Pears can be made the same day but do not refrigerate.
  4. To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
  5. Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
  6. Top each serving with a pear half and top with blue cheese and nuts.

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