Roasted Pear and Blue Cheese Salad

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  • Level: Easy
  • Total: 26 min
  • Prep: 15 min
  • Cook: 11 min
  • Yield: 4 servings
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2 Bosc pears

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1 teaspoon whole-grain mustard

1 tablespoon apple cider vinegar

1 bunch watercress, stems trimmed

1 bunch arugula, stems trimmed

2 endive, thinly sliced crosswise

2 ounces crumbled blue cheese, such as Roquefort, Maytag, or Stilton, about 1/2 cup

Kosher salt

Freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
  3. Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.
  4. Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
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