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.

  • SERVINGServings


  • Salad
  • 2 Tbs. maple syrup
  • 1 Tbs. hazelnut, walnut, or olive oil
  • 4 small firm Bosc pears, halved
  • 1/2 cup hazelnuts
  • 8 cups baby arugula
  • 3 oz. Parmesan, Pecorino, Zamorano, or other hard cheese
  • Beet Dressing
  • 3 Tbs. hazelnut, walnut, or olive oil
  • 2 Tbs. sherry vinegar
  • 1 shallot, minced (2 Tbs.)
  • 1 1/2 Tbs. honey
  • 1 Tbs. whole-grain mustard
  • 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

  • Serving Size: Serves 8
  • Calories: 246
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 9 mg
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 211 mg
  • Sugar Content: 16 g