Description

This Pear Salad features caramelized Bartlett pears, crunchy candied pumpkin seeds, and tangy blue cheese atop fresh frisée or romaine greens, all dressed in a honey vinaigrette. The contrast of sweet, savory, and crunchy textures makes it a sophisticated and refreshing salad perfect for a light lunch or as an appetizer.

Ingredients

Scale

Salad

5 tbsp. extra-virgin olive oil, divided
1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tbsp. apple cider vinegar or sherry vinegar, divided
1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
2/3 cup crumbled blue cheese

Candied Pumpkin Seeds

1/2 cup shelled pumpkin seeds
2 tbsp. granulated sugar
1/4 tsp. kosher salt (for seeds)

Dressing

4 tsp. honey
4 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar or sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Caramelize the Pears: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil until just smoking. Place the quartered Bartlett pears cut side down in a single layer. Cook, flipping halfway through, until golden brown on both sides, about 4 to 6 minutes total. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Deglaze and Glaze Pears: Reduce heat to low. Add 1 tablespoon of vinegar to the skillet and gently stir until the liquid thickens and coats the pears, roughly 1 to 2 minutes. Transfer the pears to a plate and allow to cool. Once cooled, halve each pear piece lengthwise.
Toast Pumpkin Seeds: Wipe the skillet clean and reheat over medium-high heat. Add the pumpkin seeds and toast, stirring frequently, until fragrant and lightly browned with some popping sounds, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
Make Candied Pumpkin Seeds: Using the same skillet, reduce heat to medium and evenly spread granulated sugar in the pan. Cook undisturbed until the sugar melts fully and turns a deep golden brown, 4 to 6 minutes. Remove from heat immediately. Stir in the toasted pumpkin seeds and 1/4 teaspoon salt with a heatproof spatula. When the seeds clump together with the sugar, transfer them to a plate and let cool until easily handled. Break into bite-sized pieces.
Prepare the Dressing and Assemble Salad: In a large salad bowl, whisk together honey, the remaining 4 tablespoons of olive oil, and 2 tablespoons vinegar; season with kosher salt and freshly ground black pepper to taste. Add the torn frisée or romaine greens and gently toss to coat. Adjust seasoning if needed. Top with the pear slices, candied pumpkin seeds, and crumbled blue cheese. Serve immediately.

Notes

Use ripe but firm Bartlett pears to prevent them from becoming too mushy when cooking.
You can substitute sherry vinegar with apple cider vinegar depending on your preference.
To make this salad vegetarian, ensure the blue cheese used is free of animal rennet or substitute with a vegan cheese alternative.
For extra crunch, consider adding toasted walnuts or pecans alongside pumpkin seeds.
The candied pumpkin seeds can be prepared ahead and stored in an airtight container for up to one week.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: pear salad, caramelized pears, candied pumpkin seeds, blue cheese salad, autumn salad, frisée salad, healthy salad, easy salad recipe