If you’re searching for a salad that perfectly balances sweet, savory, and crunchy, this Roasted Pear & Pecan Salad Recipe will quickly become your new favorite. The tender, caramelized pears combined with toasted pecans add a depth of flavor unlike any ordinary salad. Baby spinach provides a fresh, leafy base while tangy goat cheese and jewel-like pomegranate seeds add brightness and texture. What truly elevates this dish is the luscious maple balsamic vinaigrette that ties it all together, making each bite unforgettable. Whether for a simple lunch or an elegant dinner side, this salad feels like a cozy celebration of fall’s best flavors.
Ingredients You’ll Need
These ingredients are delightfully straightforward but pack a punch in both flavor and texture. Each one plays an essential role, from the juicy sweetness of bosc pears to the crunchy pecans and creamy goat cheese, creating a perfectly balanced salad experience.
- Bosc pears: Their firm texture holds up beautifully to roasting while becoming sweet and tender.
- Raw whole pecans: Toasting them brings out a rich, buttery flavor that complements the fruitiness.
- Pomegranate seeds: These add a pop of color and a burst of tart juice that livens up every mouthful.
- Baby spinach: The fresh green base provides a mild, slightly earthy backdrop for the stronger flavors.
- Goat cheese: Creamy and tangy, it adds luscious richness without overpowering the salad.
- Olive oil: Essential for the dressing, it brings smoothness and balances acidity.
- Balsamic vinegar: Its deep sweetness enhances the roasted pears and pecans beautifully.
- Maple syrup: Adds natural sweetness and echoes the warmth of the roasted fruit.
- Whole grain mustard: Gives the dressing a subtle tang and texture that wakes up the palate.
- Salt & pepper: Must-haves for seasoning that bring all the flavors into harmony.
How to Make Roasted Pear & Pecan Salad Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 400º F. Getting the oven hot enough is key so the pears and pecans roast perfectly—softening the pears just right while giving the pecans a toasty crunch.
Step 2: Whip Up the Maple Balsamic Vinaigrette
In a small bowl, combine olive oil, balsamic vinegar, maple syrup, whole grain mustard, and salt & pepper. Stir until everything is fully blended. This dressing is the magic that brings sweetness, acidity, and a hint of spice, making your salad memorable.
Step 3: Prepare the Pears
Clean, pit, and slice each Bosc pear into 8 wedges. The uniform slices ensure even roasting, which caramelizes the fruit’s natural sugars beautifully.
Step 4: Roast Pears and Pecans
On a baking sheet, toss the pear slices and pecans with about one-third of your vinaigrette until everything is coated well. Spread them out so they roast evenly. Bake for 10 minutes, then give them a gentle toss to recoat. Return to the oven for another 10 minutes. Keep a close eye during the last few minutes so you don’t burn the pecans—they should be perfectly toasted and the pears tender and caramelized.
Step 5: Assemble Your Salad
Lay the baby spinach on a large serving platter or bowl, then arrange the warm pears and pecans on top. Sprinkle with pomegranate seeds and crumble the goat cheese over everything generously. Drizzle with the remaining vinaigrette to finish. You now have a salad bursting with color, flavor, and texture.
How to Serve Roasted Pear & Pecan Salad Recipe
Garnishes
For an extra touch, sprinkle some freshly chopped herbs like mint or basil to add a fragrant brightness. A light drizzle of honey or additional toasted nuts can also bring texture and sweetness.
Side Dishes
This salad pairs wonderfully with roasted chicken or grilled salmon for a satisfying meal. It also works well alongside a warm quinoa pilaf or crusty artisan bread for a lighter option.
Creative Ways to Present
Serve the salad in individual glass bowls to showcase its gorgeous colors, or arrange it on a large wooden platter for a rustic feel. For a party, consider stuffing the salad into hollowed-out bell peppers or roasted beets for a fun presentation twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, it’s best to store any extra dressing separately and add it just before serving.
Freezing
This salad is best enjoyed fresh since freezing will affect the texture of the spinach and pears. It’s not recommended to freeze the Roasted Pear & Pecan Salad Recipe.
Reheating
If you want to enjoy the roasted pears and pecans warm again, gently reheat them in a skillet over low heat and then toss with fresh spinach and toppings. Avoid using the microwave to prevent wilting the spinach too much.
FAQs
Can I use a different type of pear?
Absolutely! While Bosc pears hold up best to roasting due to their firmness, Bartlett or Anjou pears can be used if you prefer a softer texture, but roast them a bit less to avoid mushiness.
What can I substitute for goat cheese?
If goat cheese isn’t your favorite, feta or blue cheese are excellent alternatives that bring a similar tangy creaminess to the salad.
Is this salad suitable for vegans?
You can easily make it vegan by skipping the goat cheese or swapping it for a plant-based cheese alternative. The rest of the ingredients and dressing are vegan-friendly.
Can I make the vinaigrette ahead of time?
Yes! The maple balsamic vinaigrette can be mixed and stored in the fridge for up to a week. Just give it a good shake before using, as the ingredients may separate.
What other nuts can I use instead of pecans?
Walnuts or almonds work well as substitutes. Toast them lightly to bring out their flavor before roasting with the pears.
Final Thoughts
You really can’t go wrong with the Roasted Pear & Pecan Salad Recipe—it’s a vibrant, heartwarming dish that brings together simple ingredients in a way that feels special every time. Whether you’re cooking for friends, family, or indulging in a moment just for yourself, this salad is sure to bring smiles and satisfied taste buds. I hope you give it a try soon and fall in love with it just as much as I have!
