Roasted Pear Salad with Parmesan and Walnuts

5 from 1 vote

Roasted Pear Salad with Parmesan and Walnuts

This Roasted Pear Salad is salty, sweet, sour, bitter, and umami, from the walnuts and Parmesan cheese. Perfect as an appetizer, side, or entree.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Entree, Salad, Side Dish

Cuisine: American

Keyword: gluten free, leafy greens, lettuce, Parmesan, pear, salad, vegetables, vegetarian, walnuts

Servings:

Calories: 314kcal

Author: Carissa Serink

Equipment

Medium nonstick skillet
Vegetable Peeler

Ingredients

Roasted Pears

2 medium firm pears
1 Tablespoon granulated sugar
1 Tablespoon unsalted butter

Dressing

1 Tablespoon white wine vinegar or apple cider vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 Tablespoons olive oil

Salad

8 cups salad greens like baby arugula, spinach, or mixed greens
2 oz Parmesan cheese shaved with a vegetable peeler
½ cup toasted walnuts coarsely chopped

Instructions

Roasted Pears

Wash 2 medium firm pears and cut into quarters. Remove core and stem. Cut each quarter into 3 slices and toss with 1 Tablespoon granulated sugar. Melt 1 Tablespoon unsalted butter in a large, non-stick skillet over medium heat. Add pear slices. Cook until pears are browned on one side, 5-7 minutes. Flip pears and continue to cook until browned on the other side, 4-5 minutes (pears will take longer to cook if they're very unripe, and will cook more quickly if very ripe). Transfer to a plate to cool.

Dressing

Whisk 1 Tablespoon white wine vinegar or apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper together in a medium bowl. Slowly drizzle in 2 Tablespoons olive oil while continuing to whisk. Set aside.

Salad

Divide 8 cups salad greens into individual bowls (2 large bowls for entree-sized portions, 4 smaller bowls for appetizer or side dish-sized portions). Divide pear slices among bowls and arrange on top of the greens. Divide shaved Parmesan and 1/2 cup toasted walnuts among bowls and sprinkle on top of roasted pears and greens. Drizzle dressing on each salad and serve.

Notes

The pears can be prepared ahead of time. Just refrigerate in an airtight container until ready to use. If you can, bring them out to get them up to room temperature before serving.

Nutrition