Print

Ina Garten Roasted Pear Salad

Ina Garten Roasted Pear Salad
Print Recipe

This recipe transforms everyday pears into something special by roasting them until golden and soft, then pairing them with fresh greens, toasted nuts, and cheese for contrast. Drawing from Ina’s signature style—think Barefoot Contessa elegance—it’s often made with arugula or mixed greens, goat cheese or blue cheese, pecans or walnuts, and a zesty dressing. The warm pears wilt the greens just enough for cozy comfort without sogginess. It serves 4-6 as a side or 4 as a light main, and the flavors meld beautifully, making it a standout for any table.

Ingredients

Scale

  • 3–4 firm pears (like Bosc, Anjou, or Bartlett), cored and sliced into wedges or halves (no need to peel)
  • 2–3 tablespoons olive oil (for roasting and dressing)
  • 2 tablespoons maple syrup or honey
  • Kosher salt and freshly ground black pepper, to taste
  • 5–6 ounces arugula or mixed salad greens
  • 1/2 cup toasted pecans or walnuts
  • 4–6 ounces crumbled goat cheese or blue cheese
  • 1/4 cup pomegranate arils (optional, for pops of color and tartness)
  • For the vinaigrette: 3 tablespoons olive oil, 2 tablespoons lemon juice or balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a bowl, toss pear slices with 1-2 tablespoons olive oil, maple syrup (or honey), a pinch of salt, and black pepper until coated.
  • Spread pears in a single layer on the baking sheet and roast for 12-15 minutes, flipping halfway, until tender and caramelized with golden edges.
  • While pears roast, make the vinaigrette by whisking olive oil, lemon juice (or balsamic), Dijon, honey, salt, and pepper in a small bowl.
  • Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool.
  • In a large bowl, gently toss the greens with half the vinaigrette to lightly coat.
  • Arrange roasted pears over the greens, sprinkle with toasted nuts, crumbled cheese, and pomegranate arils if using.
  • Drizzle with remaining vinaigrette, toss lightly, and serve immediately while pears are warm.

Find it online: https://inagartendishes.com/ina-garten-roasted-pear-salad/