Warm Roasted Pear Salad with Goat Cheese and Candied Pecans

A fresh, simple salad everyone will love. This Roasted Pear Salad with a white balsamic dressing is bright with flavor, crunchy pecans, and pairs beautifully with many dinners. Add grilled chicken or salmon for a complete meal.

This recipe was originally published December 2015 and updated December 2021.

Roasting pears adds warmth and depth to a simple salad, transforming everyday greens into something special. This version balances sweet roasted pear slices with tangy white balsamic dressing, creamy goat cheese, crunchy pecans, and bright pomegranate arils. It makes a great side or, when topped with salmon or chicken, a satisfying main course.

Why you will love this roasted pear salad:

• Quick and easy. Roast the pears, whisk together the dressing, then toss everything together—minimal steps, big flavor.
• Seasonal produce shines. Pears bring a subtle sweetness and melt-in-your-mouth texture when roasted. Use pears that are firm, not overripe, for the best results.
• Turns into a full meal easily. Add your favorite cooked protein—grilled salmon, roasted chicken, or steak—to make this a complete dinner. It also pairs well with pan-fried gnocchi for a simple, balanced plate.

Ingredients and substitutions

• Pears: Bosc or Anjou pears work well for roasting because they hold their shape. Avoid overly soft, very ripe pears or they will become mushy.
• Maple syrup: Use real maple syrup for roasting and in the dressing for the best depth of flavor.
• Olive oil: Used both for roasting the pears and in the dressing.
• Spring greens: Any spring mix or baby greens will work.
• Pecans: Use raw or toasted pecans, or substitute another nut or seed if needed for allergies.
• Pomegranate arils: Add a burst of color, juiciness, and crunch.
• White balsamic vinegar: Has a milder flavor than dark balsamic; you can swap in regular balsamic if needed.
• Dijon mustard: Adds brightness and helps emulsify the dressing.
• Salt and pepper: To taste.

How to make this pear salad

Simple steps:

1. Toss pear slices with maple syrup and olive oil, then roast until tender and slightly browned.
2. Whisk together white balsamic, olive oil, Dijon, maple syrup, minced garlic, salt and cracked pepper to make the dressing.
3. Combine greens, pecans, pomegranate arils, and goat cheese. Top with roasted pears and toss with dressing just before serving.

That’s it—an easy, elegant salad with minimal fuss.

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Recipe tips

• Choose sturdy pears. Bosc or Anjou keep their shape when roasted.
• Slice to the right thickness. Aim for about 1/4 inch so the pears hold up and don’t become too fragile.
• Make ahead. Roast the pears and store them separately. Prepare the greens and dressing, then assemble and dress the salad just before serving.
• Cheese options. Fresh burrata, feta, or goat cheese all pair nicely with the roasted pears and balance the sweet and tart elements.

Other salad recipes

• Watermelon Feta Salad with Avocado
• Mixed Berry Spring Salad
• Chickpea Avocado Salad
• Spring Green Salad with Sourdough Croutons
• Spinach Mandarin Salad