Caramelized Pear Salad with Maple Vinaigrette
This caramelized pear salad brings together warm, golden fruit, crisp greens, and tangy cheese in a dish that’s perfect for fall entertaining. Sweet and savory flavors balance beautifully here – caramelized pears meet peppery arugula, creamy blue cheese, and a maple vinaigrette that ties everything together. It’s elegant enough for a holiday menu yet simple enough for any weeknight dinner.
Servings: 4 people
Ingredients
- 5 Tablespoons extra-virgin olive oil divided (can use part walnut oil for the dressing)
- 1 pound Bartlett pears about 2 medium, quartered lengthwise and cored
- sea salt or kosher salt
- Freshly ground black peppef
- 3 Tablespoons apple cider vinegar red wine vinegar, white wine vinegar, or sherry vinegar, divided
- ½ cup shelled pumpkin seeds
- 2 Tablespoons cane sugar
- 2 teaspoons maple syrup agave, or honey
- 1 9-ounce head of frisée and some arugula (or use butter lettuce)
- 2/3 cup crumbled blue cheese or shaved Manchego or feta
Instructions
- In a large skillet over medium-high heat, heat 1 Tablespoon of oil until just shimmering. Add pears in a single layer cut side down, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, turning over halfway through, until golden brown on both cut sides, 4 to 6 minutes total.
- Reduce heat to low and add 1 Tablespoon of vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
- Wipe the skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
- In the same skillet over medium heat, pour in sugar, shaking the pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat. Using a heat proof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to a plate and let sit until cool enough to handle. Break into small, bite-sized pieces.
- In a large bowl, whisk maple syrup and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, candied pumpkin seeds, and cheese.
Notes
- This is an easy fall salad (just like my Roasted Vegetable Salad) that’s built for entertaining. The dressing, pumpkin seeds, and even the skillet caramelized pears can be prepared a day ahead. Keep components separate, and assemble right before serving so the greens stay crisp.
- If you’re pressed for time, raw pear slices work beautifully. The sweetness and crunch still balance the savory cheese and dressing. You can even swap the cheese for crushed crackers or roasted nuts if you prefer something lighter.
- For holiday hosting, this also doubles as a make ahead salad. It’s perfect for when oven space is tight and you need a bright, fresh element to round out a heavy menu.