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Roasted Pear Salad

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“A restaurant quality wonderful recipe from Vegetarian Times, October 2010. I think just the pear itself would be wonderful (no need to serve it atop greens). This is such a simple recipe. Love it! Easy enough to make mid-week but fancy enough for a dinner party to WOW your guests.”

Ingredients Nutrition

  • 4 pears, halved and cored
  • 8 teaspoons fig jam, divided
  • 2 tablespoons fig jam, divided
  • 5 ounces soft goat cheese, cut into 8 slices
  • 1 tablespoon olive oil, plus more for drizzling, divided
  • 2 tablespoons lemon juice
  • 14 teaspoon Dijon mustard
  • 4 cups watercress (may sub baby arugula or spinach)
  • 12 small red onion, thinly sliced (1/2 cup)
  • 14 cup chopped toasted walnuts (may sub pecans)


  1. Preheat oven to 325°F Place pear halves cut-side up in 2 large baking dishes.
  2. Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
  3. Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
  4. Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.

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