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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.
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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.

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Nutrition

Calories: 237kcalCarbohydrates: 23gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 4mgSodium: 283mgPotassium: 486mgFiber: 5gSugar: 13gVitamin A: 1055IUVitamin C: 21mgCalcium: 73mgIron: 1mg
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