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roasted pear walnut salad bowl

Roasted Pear Walnut Salad Bowl

This roasted pear walnut salad bowl is warm, fresh, and comforting. Soft baked pears, crunchy walnuts, peppery arugula, and salty feta come together with a simple dressing. It’s filling enough for lunch and light enough for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Roasted Pears
  • 3 medium pears Bosc or Anjou
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
For the Roasted Walnuts
  • ½ cup raw walnuts
  • 1 teaspoon olive oil
  • Pinch of salt
  • For the Salad
  • 4 cups fresh arugula
  • 1 cup mixed greens optional
  • ½ cup crumbled feta cheese
For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut pears in half or thick slices. Remove cores.
  3. Toss pears with olive oil, salt, and pepper.
  4. Place pears cut-side down on a lined baking sheet.
  5. Roast for 20–25 minutes, flipping once halfway. Set aside to cool slightly.
  6. Lower oven temperature to 350°F (175°C).
  7. Toss walnuts with olive oil and salt.
  8. Roast walnuts for 6–8 minutes until lightly toasted. Let cool.
  9. In a large bowl, add arugula and mixed greens.
  10. Arrange roasted pears on top.
  11. Sprinkle roasted walnuts and feta cheese over the salad.
  12. Whisk all dressing ingredients in a small bowl.
  13. Drizzle dressing lightly over the salad.
  14. Toss gently and serve right away.

Notes

  • Use pears that are firm, not soft. Overripe pears will turn mushy.
  • Let pears cool slightly before adding them to the greens. Hot pears will wilt the salad too fast.
  • This salad is best eaten fresh. Store parts separately if prepping ahead.