Roasted-Pear And Goat Cheese Salad Recipe

Name: Roasted-Pear And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon well-aged balsamic vinegar; 2 teaspoons sherry vinegar; 1/4 teaspoon salt, plus more to taste; Dash of fresh ground black pepper, plus more to taste; 2 tablespoons pumpkinseed oil; 1 tablespoon canola oil; 4 ripe pears, peeled, cored and cut into quarters; Olive oil spray; 1 pound mesclun, rinsed and dried; 8 ounces fresh goat cheese; 1/2 cup toasted pumpkinseeds; 1 tablespoon pumpkinseed oil

Servings: persons

1 teaspoon well-aged balsamic vinegar
2 teaspoons sherry vinegar
1/4 teaspoon salt, plus more to taste
Dash of fresh ground black pepper, plus more to taste
2 tablespoons pumpkinseed oil
1 tablespoon canola oil
4 ripe pears, peeled, cored and cut into quarters
Olive oil spray
1 pound mesclun, rinsed and dried
8 ounces fresh goat cheese
1/2 cup toasted pumpkinseeds
1 tablespoon pumpkinseed oil

1
Preheat oven to 350 degrees.
2
To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl.
3
Slowly whisk in the pumpkinseed oil and then the canola oil.
4
Adjust the seasoning with additional salt and pepper to taste, and set aside.
5
Place pears in a roasting pan that has been lightly sprayed with oil.
6
Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft.
7
Remove from the oven, and allow to cool slightly.
8
To assemble the salad, place the pear quarters in the center of each of four plates.
9
Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully.
10
Surround the pears with the goat cheese salad.
11
Sprinkle the toasted pumpkin seeds over the arrangement.
12
Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon well-aged balsamic vinegar, 2 teaspoons sherry vinegar, 1/4 teaspoon salt, plus more to taste, Dash of fresh ground black pepper, plus more to taste, and more.

Yes, Roasted-Pear And Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted-Pear And Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions