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Honey Roasted Pear Walnut Salad

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This Honey Roasted Pear Walnut Salad is a cozy, fall-inspired side dish featuring caramelized pears, toasted walnuts, peppery arugula, and a tangy homemade vinaigrette. It’s easy to make, packed with flavor and texture, and perfect for gatherings or a special lunch.

Ingredients

Scale
  • 2 large ripe pears (Bartlett or Anjou, sliced; Bosc works too)
  • 2 tbsp honey (local or raw preferred for better flavor)
  • 1 tbsp olive oil (extra virgin, for roasting)
  • Pinch of cinnamon (optional, for warmth)
  • Pinch of sea salt
  • 6 cups arugula or mixed greens (washed and dried; baby spinach works well too)
  • 1/2 cup walnuts (halved or chopped, toasted for extra crunch)
  • 1/4 cup crumbled feta or goat cheese (adds creaminess; omit for dairy-free)
  • 1/4 cup dried cranberries or cherries (optional, for a tart-sweet pop)
  • Freshly cracked black pepper, to taste
  • 3 tbsp olive oil (extra virgin)
  • 1 tbsp apple cider vinegar or balsamic vinegar
  • 1 tsp Dijon mustard (for tang)
  • 1 tsp honey (balances acidity)
  • Pinch of salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash, core, and slice pears into wedges (about 8 slices per pear). No need to peel.
  3. Arrange pear slices on the baking sheet. Drizzle with 2 tbsp honey and 1 tbsp olive oil. Sprinkle with cinnamon and sea salt. Toss to coat.
  4. Bake pears for 18-22 minutes, flipping halfway, until golden and caramelized at the edges. Let cool for 5 minutes before adding to salad.
  5. While pears roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and lightly browned. Remove from heat.
  6. In a small bowl or jar, whisk together 3 tbsp olive oil, 1 tbsp vinegar, 1 tsp Dijon, 1 tsp honey, and a pinch of salt and pepper to make the vinaigrette.
  7. Add arugula or mixed greens to a large bowl. Pat dry if damp.
  8. Arrange roasted pears over the greens. Scatter toasted walnuts, crumbled feta or goat cheese, and dried cranberries (if using) on top.
  9. Drizzle vinaigrette over the salad just before serving. Toss gently or serve dressing on the side.
  10. Finish with freshly cracked black pepper and serve immediately while pears are slightly warm.

Notes

Let roasted pears cool slightly before adding to greens to prevent wilting. Toast walnuts carefully as they can burn quickly. For vegan or dairy-free, omit cheese or use a plant-based alternative. Substitute pumpkin seeds for walnuts for a nut-free version. The vinaigrette can be made with either apple cider or balsamic vinegar. Assemble salad just before serving for best texture.

Nutrition

Keywords: honey roasted pear salad, fall salad, walnut salad, arugula salad, holiday side dish, gluten-free salad, vegetarian salad, pear walnut salad, easy salad recipe, Thanksgiving salad

Find it online: https://tessierecipes.com/honey-roasted-pear-walnut-salad-recipe-easy-fall-side-dish/