I am a pear lover. Always have been apparently. My grandmother always said that I cut my teeth by gnawing on a hard fall pear. I guess that’s why I really enjoy this salad and its variations so much.
Generally, this is a meal for us. You can make a heavier meat substitution (such as a chicken breast) if you prefer. I just happen to like the smokiness that either the ham or bacon adds. It just seems more like fall to me.
Either way, it’s delicious.
Roasted Pear Autumnal Salad with Maple Vinaigrette
2014-11-27 20:48:47
Serves 2
Salad
- 1 large, firm unpeeled pear (a red Bosc or Anjou looks nice)
- 4 cups spring mix lettuce
- 1/2 cup crumbled stilton with blueberries or mango (any cheese of your preference)
- 1/4 cup coarsely chopped glazed walnuts (I buy these at Whole Foods, but you can easily make them.)
- 1/4 cup blueberries or dried cranberries (NOT cranraisins unless those are your thing)
- 2 very thin slices red onion, optional
- 1 8-ounce package Melissa’s ready-to-eat, peeled and steamed baby beets, quartered. (I rarely use the whole package.)
- 1 cup seedless purple or red grape halves
Dressing
- 2 tablespoons pure maple syrup
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white balsamic vinegar (any good white wine vinegar will work)
- 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon freshly ground cracked lack pepper
- 1/2 cup chiffonade of smoked ham (Black Forest, preferably) , crisped in a warm skillet
- OR 1/4 cup crisp bacon crumbles (peppered is best)
Instructions
- Preheat oven to 325 degrees.
- Cut the pear in half , core and thinly slice but do not cut through the stem end.
- Place the pear on a sheet or parchment paper or aluminum foil.
- Bake for 35 – 45 minutes until it just yields to the touch.
- Set aside to cool. This can be prepared ahead of time.
For the Dressing
- While the pear is baking, prepare the dressing. Whisk together the maple syrup, Dijon mustard and white balsamic.
- Gradually drizzle in the EVOO whisking as you do. Add the sea salt and cracked pepper. Whisk to combine.
- Set aside. You will need to whisk again before dressing the salad.
- Place equal amounts of spring lettuce mix on chilled plates.
- Place a pear half which has been slightly fanned in the center of the greens.
- Evenly distribute the walnuts, fruits, onion if using, ham strips and crumbled cheese on top of the lettuce and pear.
- Drizzle the dressing over all. Add additional cracked black pepper if desired.
Dining With Debbie https://diningwithdebbie.net/
If you cannot locate Melissa’s brand of precooked beets, ask your grocer to stock them. (I am not being compensated for this post.) There are other brands, of course, but I happed to think Melissa’s is the best.
My blogger friend Amy of Our Everyday Dinners posted a similar version this week. Go check out her Autumn Chicken Salad with Maple Vinaigrette.
My blogger friend Amy of Our Everyday Dinners posted a similar version this week. Go check out her Autumn Chicken Salad with Maple Vinaigrette.
I don’t know what I love more your actual recipe or your presentation,.. both are incredible. I will pin this and please share it today on my foodie friday party.
This sounds fantastic!! I can’t wait to try it. So glad to have discovered your blog through Arkansas Women Bloggers!
Hi Debbie,
This is a beautiful Salad and perfect for this fall season! Hope you had a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
So beautiful on the plate. I think I’ll try a version of this salad!!
Amanda
This is not only yummy but GORGEOUS. Thanks so much for linking up and sharing on Thanksgiving Treats and Fall Fun!