Pear Salad
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This elegant pear and blue cheese salad brings together sweet, caramelized pumpkin seeds, tangy blue cheese, and tender, golden pears for a flavor combination that's as sophisticated as it is delicious. It’s a perfect dish for enjoying a taste of fall's finest ingredients—ideal for lunch with friends or as a beautiful holiday side!
Ingredients:
5 tablespoons extra-virgin olive oil, divided
1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored
Kosher salt
Freshly ground black pepper
3 tablespoons apple cider vinegar or sherry vinegar, divided
1/2 cup shelled pumpkin seeds
2 tablespoons granulated sugar
4 teaspoons honey
1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
2/3 cup crumbled blue cheese
Directions:
This recipe was sourced from Delish. For more delicious dishes, browse through our forum here.
Will this be on your Thanksgiving table? Image Credit: Delish
Ingredients:
5 tablespoons extra-virgin olive oil, divided
1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored
Kosher salt
Freshly ground black pepper
3 tablespoons apple cider vinegar or sherry vinegar, divided
1/2 cup shelled pumpkin seeds
2 tablespoons granulated sugar
4 teaspoons honey
1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
2/3 cup crumbled blue cheese
Directions:
- Sear the Pears: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until it just starts to smoke. Place pears in a single layer, cut side down. Cook, flipping once, until both sides are golden brown, about 4-6 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper.
- Glaze the Pears: Reduce the heat to low and pour in 1 tablespoon of vinegar. Stir gently until the liquid thickens and coats the pears, about 1-2 minutes. Remove pears to a plate and allow them to cool slightly. Halve each quarter of pear lengthwise for bite-sized pieces.
- Toast the Pumpkin Seeds: Wipe the skillet clean, then heat over medium-high. Add the pumpkin seeds, stirring frequently until they are fragrant and just starting to brown, about 3-5 minutes. Transfer seeds to a plate to cool.
- Make Candied Pumpkin Seeds: In the same skillet, add the sugar in an even layer and cook undisturbed over medium heat until the sugar melts and turns deep golden brown, about 4-6 minutes. Remove from heat, then stir in pumpkin seeds with a heatproof spatula and add 1/4 teaspoon salt. When seeds clump with the caramelized sugar, transfer to a plate to cool. Break into small pieces once cool.
- Assemble the Salad: In a large bowl, whisk together honey, remaining 4 tablespoons of olive oil, and remaining 2 tablespoons of vinegar. Season with salt and pepper. Gently toss in the greens until coated, then season to taste if needed. Arrange the glazed pears, candied pumpkin seeds, and blue cheese on top. Enjoy this fresh and flavorful salad as a beautiful side or light meal!
This recipe was sourced from Delish. For more delicious dishes, browse through our forum here.
