Roasted Pear Salad with Bleu Cheese

Enjoy a flavorful Roasted Pear Salad topped with Bleu Cheese and a warm Balsamic Vinegar glaze!

Try a Roasted Pear Salad for Seasonal Flavor!

This salad is delicious any time of the year; but since December is #NationalPearMonth, I thought it’d be a great time to share with y’all. The variety of flavors and texture in this salad will easily make it a new favorite. Feel free to enjoy it any time of the year!

Any good salad needs a base. Since I knew I would be adding the sweet roasted pears, I chose Arugula. It is a leafy green that can substitute in place of kale, broccoli, and Brussels sprouts. The greens are tender with a tangy, peppery flavor.

Health Benefits of Arugula:

• Reduced cancer risk
• Bone health
• Diabetes
• Heart health

Rather than a calorie-filled dressing, I opted for a Balsamic vinegar. It adds a welcomed acidity to vegetables and helps balance the salad with the sweetness of the pears. Pears and cheese go hand-in-hand — especially Bleu cheese. If you don’t want to buy a whole pack, you can purchase the crumbles in small containers, too.

If you have a craving for even more pears, give my Poached Pears with Honey Mascarpone Cream a try!

Ingredients:

3 large firm pears, cored and cut into wedges
¼ cup extra virgin olive oil, divided
Sea salt and black pepper, to taste
1 cup balsamic vinegar
6 cup fresh arugula, washed and dried
6 oz. blue cheese, crumbled

Instructions:

Pre-heat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a non stick baking mat.

Arrange pear slices in a single layer on the prepared baking sheet without overcrowding. Lightly brush the pear wedges with 2 tablespoons of the olive oil and season with salt and black pepper, as desired.

Place baking sheet in the pre-heated oven and roast for approximately 15 minutes. Remove from oven and turn each pear.

Return to oven and continue roasting until the pears are evenly browned and fork tender, approximately 10-15 minutes. Remove pears from oven and cool slightly. Set aside.

While pears are roasting, add balsamic vinegar to a small saucepan set over medium heat and bring to a boil. Reduce heat to a simmer and stir frequently until the liquid is reduced to 1/3 of its original volume. Liquid will be thick and syrupy when it is ready. Remove from heat and keep warm until ready to serve.

Add arugula, roasted pear slices, and blue cheese to a large salad bowl. Add the remaining olive oil and toss to combine.

Drizzle the warm balsamic glaze on top and serve immediately. Enjoy!

PIN to SAVE!