Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette

· · · ·

This Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette is a showstopper that brings together a winning combination of flavors and textures – a delicious salad worthy of your holiday table.

An overhead view of a roasted pear salad on a white oval platter next to a green napkin with wooden serving utensils, a cut orange, a split open pomegranate.

Tossed salads are the dinnertime workhorses. We throw them together without a whole lot of thought as an easy way to fill our bodies with extra vegetables.

Fair enough.

But entertaining, whether it’s friends over for a casual weekend dinner or family over for the holidays, calls for composed salads. These are salads that are not tossed – rather, they are thoughtfully presented for maximum appeal, not to mention exceptional flavors and textures.

Allow me to introduce you to my new favorite – my roasted pear salad.

Let’s get into it!

Want to know my other favorite fall salad? It’s my Beet & Butternut Squash Salad with Ginger Vinaigrette! It has roasted beets with raw butternut squash ribbons on a bed of greens dressed in an incredible vinaigrette with fresh and crystallized ginger.

Why I love this recipe:


  • SIMPLE, SEASONAL & DELICIOUS VINAIGRETTE – A slightly sweet vinaigrette that combines fresh orange and maple syrup with warm spices like cinnamon, allspice, cloves, and ginger to provide the perfect counterpoint to the salad greens. Use this on all of your fall salads!
  • PERFECT FOR ENTERTAINING – This salad is sophisticated in both presentation and flavor, pairing sweet pears and a deliciously fall-spiced maple vinaigrette with bitter and peppery greens. Wow your dinner guests and add this one to your holiday table!

Recipe Ingredients

You’ll need the following ingredients to make this pear arugula salad:

An overhead view of the ingredients required to make roasted pear salad with arugula and maple spiced vinaigrette.

Ingredient Notes & Substitutions

The ingredients to make this salad are pretty easy to find and readily available at almost any grocery store.

Here are a few ingredient notes:

Pears: Use Bosc pears for their superior texture when baked and their mellow sweetness. Look for unblemished and firm pears (overly ripe pears will break down and become mushy when roasted). If you are unable to find Bosc pears, substitute with Anjou pears would be your next best option.

Delicata squash: Delicata squash adds a different sweetness to the salad, and I love how easy it is to work with – the kids are edible, and when you slice it, the pieces need no further cutting, as they are the perfect size. Easily substitute with sweet potatoes, acorn squash, honey nut squash, or butternut squash.

Arugula: Use peppery arugula as one of the greens to offset the sweetness of the pears and vinaigrette. If you can’t find arugula, you can substitute it with baby kale to great effect.

Belgian endive: From the chicory family, Belgian endive are tight, compact cylindrical heads that are about 5-6 inches long. They are white in color and yellowish-green at the tips, with a bitter flavor and a crisp and juicy texture. If you can’t find Belgian endive, substitute with frisée or escarole for a similar flavor, albeit a different texture.

Treviso: Treviso is a variety of radicchio from northern Italy, which is also from the chicory family. They look like a larger Belgian endive and are deep red in color. Look for firm compact heads, and if you can’t find them, you can substitute with radicchio.

Little gem lettuces: If you can find them use little gem lettuces, as they are the perfect combination of crisp texture and slightly sweet flavor. These little heads are tight and compact and hold up so well in a salad like this. If you can’t find them, substitute romaine or red leaf lettuce.

Spices: This vinaigrette plays to the season and uses cinnamon, allspice, cloves, and ginger for a perfect complement to the roasted sweet pears. Use pumpkin pie spice as a substitute for ease or if you don’t have all of the other spices.

Dijon mustard: Use Dijon mustard (this is the one that I used) in this vinaigrette for a touch of sharpness and its emulsification properties in keeping the vinaigrette mixed. Substitute whole grain mustard if you don’t have Dijon.

Maple syrup: Maple syrup pairs so well with the spices in the vinaigrette and takes the edge off the bitter and peppery greens. Use pure maple syrup for its superior clean flavor – that is to say, this is not the time for Log Cabin or Mrs. Butterworth’s. Substitute honey or brown sugar if you don’t have maple syrup.

Orange: Use the zest and juice of a large navel orange. Although the flavor will not be as sweet, you can substitute lemon.

Goat cheese: Use soft goat cheese to add a creamy and salty note to the finished salad. Substitutes might include feta cheese, ricotta salata, or a creamy blue cheese.

Pomegranate: Use fresh pomegranate seeds for pops of fresh, juicy, and tangy flavor. See the step-by-step photos below for how to seed a pomegranate.

Pistachios: Use bright green pistachios for added texture. The best substitutes would be walnuts or pecans.


Let’s Make Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette Together: STEP BY STEP

Be sure to check out the full recipe details and ingredient list in the recipe card below.

Steps 1, 2 & 3:

First, cut the pears in half, lengthwise, and remove the cores using a melon baller or a paring knife.

Second, if any of the root end is left, remove it by cutting it in the shape of a V with a small sharp paring knife.

Third, slice each half of pear into 1/3-inch thick slices.

Bosc pears on a cutting board cut in half with the cores removed with a melon baller.
A closeup of a pear cut in half with a v cut into the bottom to remove the root end.
Pears being sliced into whole cross-section slices.

Steps 4, 5 & 6:

You should have a pile of cross-section slices of pears. Next, slice off the ends of a delicata squash and then stand it up on a cutting board and cut it in half, from top to bottom.

Then, remove the seeds, place them cut-side down on the cutting board, and slice them into 1/3-inch thick slices.

A pile of sliced pears on a cutting board with the cores removed.
A delicata squash standing up on a cutting board being cut in half lengthwise.
Delicata squash on a cutting board with the seeds removed and sliced into 1/3 inch thick slices.

Steps 7, 8 & 9:

Place the squash on one sheet pan and the pears on another, drizzle them both with olive oil, and season them with salt and pepper. Finally, roast them in a 400-degree oven for about 25 minutes.

While the squash and pears are roasting, make the vinaigrette by whisking all of the ingredients in a small bowl until they are completely emulsified.

Delicata squash slices on a sheet pan ready to be roasted.
Pear slices on a sheet pan ready to be roasted.
Spiced maple vinaigrette in a glass bowl on top of a cutting board with a whisk and citrus reamer.

Steps 10, 11 & 12:

Prepare the Treviso by cutting it in half, lengthwise, and then in half again. Similarly, prepare the Belgian endive by slicing off the end and removing the leaves (keep them whole).

Remove the pears from the oven when they are nice and golden brown and let them cool to room temperature.

Treviso radicchio on a cutting board cut in a half  and the leaves separated.
Heads of Belgian endive on a cutting board with the whole leaves separated.
A sheet pan of roasted pears just out of the oven.

Steps 13, 14 & 15:

At the same time, remove the squash and let it cool, too.

Finally, assemble the salad by layering all of the greens by variety on a large platter and drizzle the vinaigrette all over them.

A sheet pan of roasted delicata squash slices just out of the oven.
Greens lined up on a white oval serving platter.
Vinaigrette being drizzled over greens on a white oval platter.

Steps 16 & 17:

Layer the squash down the center of the platter, and then repeat with the roasted pears. Lastly, drizzle more vinaigrette over the squash and pears, and then top with chopped pistachios, pomegranate seeds, and fresh goat cheese.

Squash and pears layered down the center of the greens on a white platter.
Pomegranate seeds, pistachios, and goat cheese added to the roasted pear and arugula salad.

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

  • Work smarter, not harder! Only prep the pears and squash to begin with. Then, while they are roasting, make the vinaigrette and prep the rest of the ingredients (greens, pomegranate, pistachios, goat cheese). Remember, you don’t want to serve the pears hot, so you will have plenty of time to finish the rest.
  • Drizzle the pears with enough olive oil so that the pears become well caramelized and do not dry out.
  • Don’t prep the greens too far in advance, as the endive and treviso will oxidize and start to turn brown.
  • Make the vinaigrette in advance and store it in the refrigerator for up to 3 days for the freshest flavor.

Technique: How To Seed a Pomegranate

I have seeded a pomegranate every which way that it can be done, but I find this way to be the easiest and least messy!

A whole pomegranate on a cutting board with score marks in a square around the stem end.

Using a sharp pairing knife, score a square around the stem end.

A scored square around the stem of a pomegranate removed.

Remove that square to reveal the top of the pomegranate.

The side of a pomegranate scored from the removed stem to the bottom.

Score from the each corner of that square down to the bottom.

A quarter of the pomegranate separated from the rest of the fruit.

Holding the pomegranate in your hands, gently pull apart a quarter of the fruit where it was scored.

All four sections of the pomegranate separated so that the seeds can be removed.

Pull apart each of the remaining quarters so that the fruit is opened flat.

The cored top and middle of a pomegranate removed.

Remove the center section, and now you are ready to remove the seeds.


Serving Suggestions


A serving of roasted pear salad on a white plate next to the large white platter of salad.

Storage & Reheating

STORAGE:
This salad is best enjoyed the same day that it is made, but if you do have any leftovers, store it in an airtight container in the refrigerator for up to 2 days.

REHEATING:
If you want to reheat the pears to remove the chill or even serve them warm, place them on a sheet pan or baking dish and into a 350 degree oven until warmed through.


Frequently Asked Questions for this Pear Salad Recipe

Yes, you can prep all of the parts of the salad separately and then assemble just before serving. Please note: if you can hold off prepping the endive and treviso until closer to serving, that is best, as they will start to oxidize (turn brown).

Bosc pears are the best pears to use because they are firm, not overly sweet, and hold their shape when cooked.

No. Wash them, but there is no need to peel them.

You can thinly slice them and serve them raw if you prefer, but the flavor is different. Add the pear slices to the top of the salad, just as you would the roasted pears.


I hope you love this Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette!
If you make it, be sure to leave a rating so I know how you liked it!

Recipe Card

An overhead view of a roasted pear salad on a white oval platter next to a green napkin with wooden serving utensils, a cut orange, a split open pomegranate.

Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette

By Natalie Marble
This Roasted Pear Salad with Arugula and Spiced Maple Vinaigrette is a showstopper that brings together a winning combination of flavors and textures – a delicious salad worthy of your holiday table.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 10 servings
Calories 237 kcal

Ingredients
  

  • 4 Bosc pears
  • 1 Delicata squash (medium)
  • 1/4 cup olive oil
  • 1 head little gem lettuce ((or 2, if small))
  • 4 heads Belgian endive
  • 1 head Treviso radicchio (large)
  • 4 oz. arugula
  • 1/4 cup pomegranate arils
  • 3 tbsp pistachios (chopped)
  • 3 oz. goat cheese

Vinaigrette

  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 orange, large (zest of whole, juice of half)
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice
  • 1/4 tsp ground ginger
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup olive oil

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Prep the pears. Cut the pears in half lengthwise and remove the core using a melon baller or paring knife. If any of the root end of the pear is left at the bottom, use a paring knife to cut a 'V' and remove it. Then, slice each of those pear halves, lengthwise, into 1/3 inch slices – they should look like full cross sections of the whole pear. Repeat this with the other half, and then with the rest of the pears. *Note: do not peel the pears!
  • Prep the squash. Cut off the top and bottom of the squash. Then, stand the squash up on the cutting board and cut it in half from top to bottom. Scoop out and remove any seeds. Next, place the halves of squash, cut side down, on the cutting board and slice them into 1/3 inch slices. *Note: do not peel the squash!
  • Roast pears and squash. Place all of the pears on a baking sheet in a single layer. Drizzle both sides with half of the olive oil and season with salt and pepper. On a second baking sheet, repeat the process with the squash. Transfer both baking sheets to the oven and roast for about 25 minutes or until the pears and squash are golden brown and tender.
  • Make the vinaigrette. While the pear and squash are roasting, make the vinaigrette by combining all of the vinaigrette ingredients and whisking until completely emulsified. Set aside.
  • Prep the greens. Trim the root end of the little gem lettuces and separate the leaves (leave the leaves whole). For the endive, slice off the ends and remove the whole leaves. Continue to trim the end to remove the leaves until they are all separated (leave the leaves whole). And for the treviso, trim the root end and cut the head in half, lengthwise. Cut each half in half again, and then separate the leaves (leave them whole).
  • Remove and rest. When the pears and squash are done, remove them from the oven and let them cool, while you prepare to assemble the salad.
  • Assemble. Using a large serving platter, start by layering a section of treviso at one end of the platter. Next, layer on the little gem lettuces, and the Belgian endive follows. Lastly, the arugula (so you should have different sections of color as you look across the platter). Using a spoon, drizzle the vinaigrette over the leaves. Then, add squash pieces down the center of the platter, followed by a layer of roasted pears. Drizzle more vinaigrette over these and then top with pistachios, pomegranate arils, and goat cheese.

Nutrition

Calories: 237kcalCarbohydrates: 23gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 283mgPotassium: 486mgFiber: 5gSugar: 13gVitamin A: 1055IUVitamin C: 21mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!

Did you make this recipe? I want to know!

I’d love to hear from you! Consider leaving a comment and rating below.

My readers love to read your reviews, adaptations and suggestions! Have a question? I’ll personally respond within 24 hours. Please share any photos on instagram and tag me @nataliemarblecooks so I can see your creations!

Nice to meet you!

Chef Natalie Marble in her home kitchen.

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!

Connect with me!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating