See more
Frances Janisch Photo by: Frances Janisch

Spiced Pecan and Roasted Pear Salad

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

Health OCTOBER 2009

  • Yield: Makes 4 servings (serving size: 3/4 pear, 1 1/2 cups greens, and 1 tablespoon dressing)
  • Cook time: 22 Minutes
  • Prep time: 20 Minutes


  • 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. 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. 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. Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl.

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.

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

Go to Full Version of

Spiced Pecan and Roasted Pear Salad Recipe