Roasted Pear Salad with Chèvre

This composed salad is perfect for a light luncheon or starter at a dinner party. Substituting fruit juice for some of the oil in the dressing lowers the fat content.

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Serves: 4

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  • 2 tbsp (25 mL) each apple juice and lemon juice
  • 2 tbsp (25 mL) vegetable oil
  • 1 tbsp (15 mL) Ontario Honey
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) dried tarragon
  • 1/4 tsp (1 mL) each salt and pepper.


  • 4 Ontario Pears (slightly under ripe)
  • 1 tbsp (15 mL) vegetable oil
  • 2 tsp (10 mL) finely grated lemon rind
  • 1/2 cup (125 mL) pecan halves
  • 8 cups (2 L) packed Ontario Baby Spinach and Arugula or Watercress
  • 2/3 cup (150 mL) crumbled Ontario Chèvre Cheese (about 4 oz/120 g)


In small bowl, whisk together apple juice, lemon juice, oil, honey, mustard, tarragon, salt and pepper. Set dressing aside.

Remove stems and slice pears into 6 wedges each, removing core. In large bowl, toss pears with oil to coat well. Place, cut side down, on large baking sheet; sprinkle with lemon rind. Place pecans in small cake pan. Roast pears and pecans in 375°F (190°C) oven together for about 5 minutes or just until pears are slightly softened and pecans are toasted. Transfer pears to cutting board to cool slightly.

Toss greens with two-thirds of the dressing and arrange on salad plates. Arrange pears and nuts in circular fashion on top; sprinkle with cheese. Drizzle pears with remaining dressing. Serve immediately.

Nutritional information

1 Serving

  • PROTEIN: 9 grams
  • FAT: 29 grams
  • CARBOHYDRATE: 37 grams
  • CALORIES: 422