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. Serves 4.


2 to 4 pears

Olive oil 

4 cups mixed baby salad greens

To garnish, pomegranate seeds

Blue cheese, goat cheese, or feta (optional)

For 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 degrees. 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 30-40 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.

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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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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