Pear Salad with candied walnuts, pomegranate, red onion, crumbled blue cheese, and a simple roasted pear vinaigrette. This festive salad is perfect for any holiday meal.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Keyword: gluten free, vegetarian
Servings: 6
Calories: 302.79kcal
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Ingredients
For the Roasted Pear Vinaigrette:
1large ripe pear,peeled, cored, and cut in half
1/3cupolive oil, plus 1 teaspoon olive oil, divided
1tablespoonfresh lemon juice
2tablespoonschampagne vinegar or white wine vinegar
1clovegarlic,minced
1tablespoonfinely chopped shallot
2 to 3teaspoonshoney
Kosher salt and freshly ground black pepper,to taste
For the Salad:
1headRed Leaf or Romaine Lettuce,washed and roughly-chopped
2ripe pears,cored and thinly sliced
1cupcandied walnuts
1/3cupcrumbled blue cheese or Gorgonzola cheese
¼red onion,thinly sliced
1/3cuppomegranate 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.