Roasted Pear Salad

Just in time for Valentine's, an elegant salad worthy of special occasions. Recipe for roasted pears in a savory-sweet wine sauce, served with salad greens and rounds of toasted goat cheese.

One enchanted evening, you will find your true love …

The first bite is all romance, the second is true love, the third, well, prepare for the life-long commitment that roasted pears inspire.

Here, pears play the beautiful bride in a romantic salad. But roast extra, for as simple as can be, the pears work over ice cream, drizzled with crème anglaise, tucked into morning oatmeal, or simply savored, one small soft spoonful at a time.

TOASTED GOAT CHEESE Slice half-inch thick rounds of goat cheese with dental floss, dip into egg white whisked with a teaspoon of water. Roll in panko seasoned with salt and pepper. Toast in a non-stick skillet on medium high for about 30 seconds per side. Serve warm.
ALANNA’s TIPS I’ve had some luck roasting unripe pears but for certainty, use ripe pears. If one’s handy, use a grapefruit spoon to easily scoop out the cores. For a simple vinaigrette, whisk the oil used to roast the pears with a teaspoon of good mustard, a tablespoon of good vinegar, salt and pepper. Toast the walnuts while the pears roast, just take them out when they turn golden after 15 to 30 minutes. Goat cheese or blue cheese crumbles can be substituted for the Toasted Goat Cheese. If you like, in advance, roast the pears, make the sauce and vinaigrette, prep the goat cheese. Just before serving, rewarm the sauce, assemble the salad and toast the goat cheese.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a special salad recipe to


Romance & seduction on a plate
Hands-on time: 45 minutes
Time to table: 1-1/4 hours
Makes 4 side salads or 2 supper salads
  • 2 tablespoons olive oil
  • Pinch of good salt
  • 2 fresh pears, halved, cores scooped out (see TIPS)
  • 1 cup red grapes
  • 1 tablespoon olive oil
  • 2 cloves garlic, slivered
  • 2 tablespoons tomato paste
  • 1/2 cup broth
  • 1 cup wine, white or red
  • 1/4 cup honey
  • 2 tablespoons cold butter
  • Salad greens
  • Chopped green onion
  • Vinaigrette (see TIPS)
  • Toasted Goat Cheese
  • Toasted walnuts

Preheat oven to 300F. Drizzle oil in a baking dish, sprinkle with salt. Place pears face-down, rubbing into oil and salt. Add grapes. Roast 60 minutes. Slice into pears, leaving intact at stem end.

Meanwhile, in a saucepan, heat oil on medium high til shimmery. Add garlic; cook til golden. Stir in tomato paste, then broth and wine. Bring to a boil, let cook til reduced by half. Add honey, return to a simmer. Add butter, stir til melted. With a slotted spoon, dip pears into sauce.

Toss salad greens and green onion with vinaigrette. Fan pears atop greens, drizzle with additional sauce, sprinkle with walnuts and grapes.

NUTRITION ESTIMATE Per Serving (4 salads, including goat cheese): 220 Cal; 19g Tot Fat; 12g Sat Fat; 7g Carb; 1g Fiber; 327mg Sodium; 60mg Cholesterol; Weight Watchers 5 points
Adapted with permission from my friend Stephen Smith, who will, I have it upon good authority, will soon again be blogging at

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A Menu for Romance

Cheese Puffs
Herbed Fish Stew with French baguette and butter
Roasted Pear Salad with Toasted Goat Cheese (above)
Chocolate Decadence

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This looks gorgeous. Pears are definitely going on my next grocery list!
How do you do this? Every time I open a recipe, I want to make it, right now. NOW.
My oh my, this looks divine! I always struggle with winter salads, they just never measure up to summer tomatoes. But this looks like it could give bring new glory to winter!

Great photo, and this looks just delicious!
Hi Alanna...a beautiful rendition of this dish! I have to tell you that my latest version of this has been enhanced by my new obsession: balsamic vinegar whisked into some creme fraiche...! Ok, there's a calorie or two, but you only need a little dollop of this stuff to be really happy...

It's true, by the way: Stephencooks is returning soon, with a new focus - Eating well with diabetes...stay tuned!
When "pears" are called for, what kind of pears??? There are many and I'm sure it makes a difference which kind is used. Could the recipe writer please specify the type of pear? Thanks in advance.
Hi Jan,

I used red pears, green Bartletts and also Seckel pears when I tested this recipe. What was more important than the KIND of pear was the ripeness. It's truly a spectacular salad, I hope it makes its way to your table!

Alanna aka "The recipe writer"
I've never made anything like this.....and it was amazing! My girlfriends loved it.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna