Maple-Roasted Pear Salad Recipe | Vegetarian Times Skip to main content

Maple-Roasted Pear Salad

This tangy-sweet salad is a good excuse to explore the gourmet cheese section of your supermarket and try something like Zamorano, a cheese made from aged sheep’s milk in the Castile-León region of Spain.


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2 Tbs. maple syrup
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1 Tbs. hazelnut, walnut, or olive oil
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4 small firm Bosc pears, halved
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½ cup hazelnuts
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8 cups baby arugula
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3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese

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Beet Dressing


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3 Tbs. hazelnut, walnut, or olive oil
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2 Tbs. sherry vinegar
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1 shallot, minced (2 Tbs.)
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1 ½ Tbs. honey
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1 Tbs. whole-grain mustard
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8 oz. cooked beets, finely diced (1 cup)


  1. To make Salad: Preheat oven to 400°F, and line baking sheet with foil. Whisk together maple syrup and hazelnut oil in bowl. Brush oil mixture on pears, and place cut-side down on prepared baking sheet. Roast 22 minutes, or until pears are tender and cut sides caramelized. Set aside to cool.
  2. Reduce oven heat to 350˚F. Spread hazelnuts on baking sheet, and toast 7 minutes, or until browned. Transfer to kitchen towel, and rub off skins with towel. Cool, chop, and set aside.
  3. To make Beet Dressing: Whisk together oil, vinegar, shallot, honey, and mustard in bowl. Stir in beets, and season with salt and pepper. Toss arugula with Beet Dressing in bowl. Divide among 8 plates, and top each with pear half. Shave cheese over each salad with vegetable peeler, and sprinkle with hazelnuts.

Nutrition Information: 

7 g
Total Fat: 
15 g
Saturated Fat: 
3 g
24 g
9 mg
211 mg
4 g
16 g
Serves 8

Comments on this Recipe

I've been making this salad for Christmas dinner for a few years. It's a treat for the eyes and for the tastebuds.

One thing--be sure to remove the roasted pears from the pan *as soon as it comes out of the oven* so they aren't stuck. I've just put mine back in the oven to loosen the sugars and unglue the pears.

Excellent Salad!!! Always a favorite