Roasted Pear Salad with Maple Vinaigrette

Ok, so we’re nowhere near Fall – although with time moving at breakneck speed, it will be 2017 in about nine minutes – so pears may not be as abundant as they will be in a few months, which is strange to me as pears seem like such a Spring food, don’t they?  Sweet and supple, bright yet buttery, pears make meals better.  Plus, with a boat load of health benefits, pears are simply perfect every day of the year.




Pears make a wonderful fruit to have on hand as often as possible.  They’re pretty to look at.  Well, they are.  Look at that picture, it’s practically an Herb Ritts photo shoot up there.  But, more importantly, they’re mini miracle workers.  High in fiber, about 6 grams (your daily requirement is 25 to 30 grams,) these beauties can help prevent colon cancer, keep cholesterol levels down (great for your heart) and enough fruit fiber helps lower your risk for breast cancer.

Just to beat a dead pear, allow me to also add that pears also contain a crap ton of vitamins, a good amount of minerals and folate – great for nursing moms.  With Vitamin C and copper, pears act as antioxidants, helping your immune system and guarding against cancers.

Bonus – pears are easily edible just about any time.  Add them to yogurt in the morning, eat them as an afternoon snack or do what Charlotte does and roast these babies up with a sweet maple vinaigrette and add them to a big, fresh, leafy salad as a health-packed pre-dinner mouth party.

PS – the skin of the pear is loaded with quercetin, an antioxidant that can prevent cancer, artery damage and possibly Alzheimer’s – so don’t even think about peeling.  In fact, with that many health benefits, I wouldn’t be surprised if the core and stem don’t contain unicorn tears which will give you the ability to fly.  So, might as well eat the whole damn thing.


Roasted Pear Salad with Maple Vinaigrette
Recipe and photo by Charlotte Abrams

Goat cheese, pears, and chicken is a classic French pairing. When made into a salad, it’s an unbeatable way to jazz up a simple and healthful fall meal.

serves 4


2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup, grade b
2 firm but ripe pears
½ cup crumbled goat cheese
½ cup dried cranberries
4 packed cups mixed greens


1. Make the vinaigrette: Whisk together oil, lemon juice, and maple syrup until thick. Season with salt and pepper and set aside.

2. Peel and halve pears lengthwise. Use a melon baller or small knife to remove the fibrous core. 3. Toss with 1 tablespoon of reserved vinaigrette. Transfer, cut side down, to a small baking pan. Roast in 350 degree oven on bottom rack until beginning to brown, about 30 minutes.

4. Combine cheese, cranberries, and greens in a large bowl. Toss with enough dressing to lightly coat. Serve topped with roasted pears.




  • charcharcool

    to beat a dead pear, amazing

    • semisweetmegan

      you’re amazing.

  • Healthy

    That looks so good and it’s stylish too. Perfect if you want to try something new.