Spiced Pecan and Roasted Pear Salad

Frances Janisch

This Roasted Pear Salad comes together in just 20 minutes and is topped with spiced pecans, blue cheese, and a sweet, homemade dressing.

Yield: Makes 4 servings (serving size: 3/4 pear, 1 1/2 cups greens, and 1 tablespoon dressing)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 13g
  • Saturated fat: 4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 7g
  • Carbohydrate: 39g
  • Fiber: 6g
  • Cholesterol: 113mg
  • Iron: 1mg
  • Sodium: 419mg
  • Calcium: 162mg


  • 1/4 cup pecan halves
  • 1/2 teaspoon garam masala (such as McCormick), divided
  • 1/8 teaspoon salt
  • 3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
  • Cooking spray
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 1 bunch chopped trimmed watercress
  • 2 heads Belgian endive, separated into leaves (about 1/2 pound)
  • 2 1/2 ounces blue cheese, crumbled
  • 4 flatbread crackers


  1. 1. Preheat oven to 400°. Toast the nuts in the oven 2-3 minutes or until fragrant. Transfer the nuts to a bowl, and toss with 1/4 teaspoon garam masala and the salt.
  2. 2. Halve and core the pears. Cut each half into 3 wedges. Lightly coat a nonstick baking sheet with cooking spray; arrange pear wedges on their sides on prepared pan, and sprinkle tops with remaining 1/4 teaspoon garam masala. Roast pears in the middle of the oven, turning once, about 20 minutes or until tender and golden brown.
  3. 3. Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl.
  4. 4. Arrange greens and pears on each of 4 plates. Sprinkle the cheese and nuts over top, and drizzle with dressing. Serve with a flatbread cracker.
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