Tested till perfect Roasted Pear and Greens with Pear Vinaigrette

Roasted Pear and Greens with Pear Vinaigrette

This salad is lovely with a small wedge of blue cheese or aged Gouda on each plate.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 6small ripe pearpears
  • 1/4 cup 1/4cupvegetable oil
  • 2 tbsp 2tbsppacked light brown sugar
  • 2 tbsp 2tbsplemon juice
  • 8 cups 8cupstorn mixed salad greens
  • 4 cups 4cupstorn radicchio leafradicchio leaves
  • 1/2 cup 1/2cuproasted almondalmonds, coarsely chopped

Pear Vinaigrette:

  • 1/2 cup 1/2cuppear or cider vinegar
  • 3 tbsp 3tbspvegetable oil
  • 1 tbsp 1tbspshallotshallots, minced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Peel and halve pears; core, if desired. Place, cut side up, in 13- x 9-inch (3 L) glass baking dish. In small bowl, whisk together oil, sugar and lemon juice; brush all over pears. Roast in 425°F (220°C) oven, basting once, until caramelized and tender, about 40 minutes. Let cool in pan.Transfer 1 tsp (5 mL) of the pan juices to small glass measure for vinaigrette.

Pear Vinaigrette: Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make-ahead: Cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temperature to serve.)

In large bowl, toss together salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds

Nutritional Information Per serving: about

cal 176 pro 3g total fat 11g sat. fat 1g
carb 20g fibre 5g chol 0mg sodium 20mg

% RDI:

calcium 6 iron 7 vit A 12 vit C 22
folate 30
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