The ultimate fall salad, Bourbon Roasted Pears are tossed with greens, gorgonzola and Candied Walnuts. The most amazing Pear Salad recipe ever.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: pear salad
Servings: 6
Calories: 384kcal
Author: Kellie
Cost: $15
Equipment
1 skillet
1 serving bowl
Ingredients
1tablespoonolive oil
1tablespoonbutter
4Royal Riviera Pearscut in half and cored (You can use Bosc or Bartlett pears, as well)
kosher salt and fresh ground pepperto taste
3tablespoonsbourbon
1tablespoonbrown sugar
16ouncesspring mix
1cupcrumbled gorgonzola cheese
1cupcandied walnuts
3/4cuppomegranate arils
For the dressing:
1/2cupapple cider vinegar
1/4cupapple cider
1teaspoonminced garlic
1tablespoonminced shallot
1/2tablespoonminced fresh parsley
1/2tablespoonminced fresh thyme
1teaspoonkosher salt
1/2teaspoonfresh ground pepper
1 1/2cupextra virgin olive oil
Instructions
Preheat oven to 350 degrees.
Heat the olive oil in a large skillet over medium/high heat. Season the cut side of the pears with salt and pepper. Place the pears in the skillet cut side down and cook for about 2 minutes or until they are browned.
Sprinkle the pears with the brown sugar and add the bourbon to the pan to deglaze. Turn the pears over and transfer the skillet to the oven.
Roast the pears for about 10 minutes or until the pears are soft enough to pierce easily with a fork. Transfer the pears to a plate until cool enough to handle. (The pears can be made up to 24 hours in advance and stored in the refrigerator.)
Cut the pears in half again (so, the whole pear is now quartered.) Place the greens in a large salad bowl. Top the greens with the pears, gorgonzola, walnuts and pomegranate.
In a medium bowl, whisk together the apple cider vinegar, apple cider, garlic, shallot, parsley, thyme, salt, pepper and olive oil until thoroughly combined.
Top the salad with 1/2 the dressing and serve immediately with the remaining dressing on the side.
Notes
Pears can be roasted and stored in an airtight container in the refrigerator for up to 24 hours prior to making the salad.Dressing can be made up to 5 days in advance.