Roasted Pear Salad Recipe

4 1 1
Roasted Pear Salad Recipe
Roasted Pear Salad Recipe photo by Taste of Home
Publisher Photo

Roasted Pear Salad Recipe

Read Reviews
4 1 1
Publisher Photo
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 2 medium pears, halved and cored
  • 4 teaspoons olive oil, divided
  • 2 tablespoons cider vinegar
  • 1 teaspoon water
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 package (10 ounces) mixed baby salad greens
  • 1 cup watercress sprigs
  • 1/4 cup chopped hazelnuts, toasted
  • 1/4 cup dried cranberries

Directions

In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender.
When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.
In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing. Yield: 4 servings.
Originally published as Roasted Pear Salad in Light & Tasty October/November 2004, p14

Nutritional Facts

1 each: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 24g carbohydrate (0 sugars, 5g fiber), 3g protein.

  • 2 medium pears, halved and cored
  • 4 teaspoons olive oil, divided
  • 2 tablespoons cider vinegar
  • 1 teaspoon water
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 package (10 ounces) mixed baby salad greens
  • 1 cup watercress sprigs
  • 1/4 cup chopped hazelnuts, toasted
  • 1/4 cup dried cranberries
  1. In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender.
  2. When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream.
  3. In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing. Yield: 4 servings.
Originally published as Roasted Pear Salad in Light & Tasty October/November 2004, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Pear Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sangio User ID: 3936646 57492
Reviewed Jan. 16, 2011

"This was good. Liked adding the pears to the dressing for more pear flavoring. Served with Asian pork Tenderloin."

Loading Image