RECIPE: Fall Baby Greens Salad with Roasted Pears



Fall is when farms harvest a second round of baby greens. Nearly all the farms have their own special mixes and I love to give them all a try and find my favorites. Combine those with roasted pears and you have a recipe for company.

Looking for more great roasted pear recipes? Try:

How to Roast a Pear

Roasted Pears with Reduced Apple Cider and Cashew Cream

Roasted Pears and Delicata Squash with Fall Greens

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Fall Baby Greens Salad with Roasted Pears

RECIPE: Fall Baby Greens Salad with Roasted Pears

  • Author: Catherine Walthers
  • Yield: Serves 4


Units Scale
  • 2 to 4 pears
  • Olive oil
  • 4 cups mixed baby salad greens
  • To garnish, pomegranate seeds
  • Blue cheese, goat cheese, or feta (optional)

For the dressing:

  • 2 tablespoons balsamic vinegar
  • 1 or 2 teaspoons maple syrup (depending on the bite of the balsamic)
  • 5 tablespoons olive oil
  • salt and pepper


  1. Preheat the oven to 350°F. Peel the pears, cut in half, and scoop out the core with a spoon. Line a baking sheet with parchment paper. Rub each pear with olive oil. Place pears cut side down on baking sheet, and bake for about 30 to 40 minutes. The pears should be lightly browned on the cut side and easily pierced with a fork.
  2. Wash and spin dry the greens. Place in a bowl and dress lightly with the dressing. Top with the roasted pear half or two, some pomegranate seeds, and cheese, if using.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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