Roasted Pear Salad with Lemon Vinaigrette

5 from 1 vote

Roasted pears, goat cheese, glazed pecans and cranberries combine with a homemade lemon vinaigrette dressing on a bed of spring mix.

Prep Time10

Cook Time12

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Calories: 290kcal

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Cut the pears into 1/4 inch slices and place in a bowl. Drizzle 1 tablespoon olive oil and 1 tablespoon maple syrup onto the pears and mix to coat.
Place the pear slices onto the baking sheet in a single layer and bake for 12 minutes.
Meanwhile, make the dressing by adding all ingredients into a small bowl and whisk until combined.
Allow the pears to slightly cool before assembling the salad.
Assemble the salad by combining spring mix, sliced shallots, goat cheese, pecans, and cranberries. Arrange the roasted pears on top of the salad. Drizzle lemon vinaigrette on top of the salad and serve.

For this recipe, you don’t use fully ripe pears. Since the pears will become soft after roasting, ripe pears will be too mushy.

I recommend baking the pears right before you’re ready to eat so they are still warm and delicious when they’re served.