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Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing


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Rate this recipe 4.6/5 (7 Votes)


  • 2 TB chopped shallot
  • 2 TB balsamic vinegar
  • 2 TB maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 4 pears, halved, cored
  • 1 TB extra virgin olive oil
  • 1 tsp lemon juice
  • 8 cups baby arugula
  • 2 cups chopped radicchio
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup candied pecans


Servings 8
Adapted from


Step 1


To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt. Pour oil in slowly, whisking continuously until combined. Dressing can be made up to 3 days before serving. Just bring to room temperature and whisk before using.

Preheat oven to 400 degrees.

Cut each pear halve into 5 slices.

Toss pear slices with olive oil and lemon juice.

Spread on a foil coated baking sheet and roast for 30 minutes, stirring every 10 minutes for even browning.

Let cool to room temperature.

Toss together arugula and radicchio.

Place a heaping cup of greens on each plate and drizzle with 2 TB dressing.

Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans.

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