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Crispy Maple Roasted Pear & Walnut Salad: Easy Fall Recipe

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A warm and cozy fall salad featuring caramelized roasted pears, crunchy toasted walnuts, and fresh greens tossed in a tangy maple-Dijon vinaigrette. Perfect for a quick weeknight dinner or an impressive holiday side dish.

Ingredients

Scale
  • 2 large firm but ripe pears (Bosc or Anjou)
  • 3 tablespoons pure maple syrup, divided
  • 1/2 cup raw walnut halves or pieces
  • 4 cups mixed greens (spring mix or baby arugula)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional: 1/4 cup crumbled blue cheese or feta, 2 tablespoons dried cranberries, pomegranate arils

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry pears. Cut in half lengthwise, core, and slice each half into 4 wedges (about 1/2-inch thick).
  3. In a medium bowl, gently toss pear wedges with 2 tablespoons maple syrup and a generous pinch of salt. Let sit 2-3 minutes.
  4. Arrange pear wedges in a single layer on prepared baking sheet, cut side down. Roast for 15 minutes, then flip and roast another 10-15 minutes until tender and caramelized. Let cool on pan for 5 minutes.
  5. While pears roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  6. Make dressing: In a small bowl, whisk together remaining 1 tablespoon maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in olive oil while whisking until emulsified.
  7. In a large bowl, toss mixed greens with half the dressing. Add roasted pears and toasted walnuts, then drizzle with remaining dressing and toss gently.
  8. Serve immediately, topped with optional cheese or dried cranberries if desired.

Notes

Don’t skip salting the pears—it enhances sweetness. Toast walnuts in a single layer to avoid steaming. Let roasted pears cool 5-10 minutes before adding to greens to prevent wilting. Double the dressing for extra. Store components separately: roasted pears in fridge up to 3 days, toasted walnuts at room temp up to a week, dressing in fridge up to a week.

Nutrition

Keywords: fall salad, roasted pear salad, maple walnut salad, easy salad recipe, Thanksgiving side dish, vegetarian salad, gluten-free salad

Find it online: https://piperplate.com/crispy-maple-roasted-pear-and-walnut-salad-easy-fall-recipe/