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Best Maple Roasted Pear and Walnut Salad with Blue Cheese

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This Maple Roasted Pear and Walnut Salad with Blue Cheese is a warm, satisfying salad that comes together in under 30 minutes. Roasted pears and toasted walnuts are tossed with mixed greens and creamy blue cheese, all dressed in a simple maple vinaigrette.

Ingredients

Scale
  • 4 Bosc pears, firm but ripe
  • 1/2 cup walnut halves
  • 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
  • 6 cups mixed salad greens (arugula, baby spinach, and frisée)
  • 2 tablespoons olive oil, for roasting
  • 2 tablespoons maple syrup, for roasting
  • Pinch of salt
  • 3 tablespoons maple syrup (for vinaigrette)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the pears and pat them dry. Cut each pear in half lengthwise, then use a small spoon or melon baller to scoop out the core and seeds. Slice each half into 4 wedges, so you get 8 wedges per pear. Do not peel.
  3. In a medium bowl, gently toss the pear wedges with 2 tablespoons of olive oil and 2 tablespoons of maple syrup until evenly coated. Add a pinch of salt. Arrange the pear wedges in a single layer on the prepared baking sheet, leaving space between each wedge.
  4. Sprinkle the walnut halves around the pears on the same baking sheet. (Alternatively, add them after the pears have roasted for 5 minutes to prevent burning.)
  5. Roast for 15-18 minutes, or until the pears are tender and slightly caramelized around the edges, and the walnuts are fragrant and lightly toasted. Halfway through, toss the walnuts for even toasting.
  6. While the pears and walnuts are roasting, make the vinaigrette. In a small bowl or jar, whisk together 3 tablespoons of maple syrup, 2 tablespoons of apple cider vinegar, and 1 teaspoon of Dijon mustard. Slowly drizzle in 1/3 cup of extra virgin olive oil while whisking constantly until emulsified. Season with salt and pepper to taste.
  7. Let the roasted pears and walnuts cool for about 5 minutes. Place the mixed salad greens in a large bowl. Drizzle about half the vinaigrette over the greens and toss gently to coat. Add the warm pears, toasted walnuts, and crumbled blue cheese on top. Drizzle with remaining vinaigrette as desired.
  8. Serve immediately.

Notes

For best results, use Bosc pears that are firm but ripe. Toast walnuts separately if you’re worried about burning. Use room temperature olive oil for the vinaigrette to help emulsify. Don’t overdress the salad; start with half the vinaigrette and add more as needed. Add blue cheese just before serving to maintain its texture.

Nutrition

Keywords: maple roasted pear, walnut salad, blue cheese, fall salad, easy salad, roasted pear salad

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