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Roasted Pear Salad


Soups and Salads


Recipe from Ciao Italia Family Classics



This salad is especially welcome in the fall and winter when the pickings for salad greens are pretty grim. The flavor of the pears is intensified by roasting them first.

Number of Servings

Serves 4


1/4 cup extra-virgin olive oil
2 tablespoons honey
1 teaspoon fine sea salt
2 tablespoons white vinegar
2 not-too-ripe Bosc pears, washed, cut in half, cored and cut into thin, lengthwise slices
2 tablespoons butter, melted
1 small head radicchio, leaves torn into bite-size pieces
1 small Belgian endive, leaves torn into bite-size pieces
1/2 cup cubed Swiss cheese

Preparation - Directions

1. Preheat oven to 350ºF. Whisk the olive oil, honey, salt and vinegar together in a small bowl and set aside. (Note: You can also make the dressing ahead and refrigerate it.)

2. Lay a sheet of parchment paper on a baking sheet. Then, lay the pear slices in a single layer on the paper and brush them with the melted butter on both sides. Bake the slices for 5-8 minutes, turning the fruit once, until slightly golden brown along the edges. Transfer the pears to a dish and set aside.

3. Toss the radicchio and Belgian endive in a salad bowl. Pour half the dressing over the salad and toss again.

4. Plate four salad dishes. Arrange two or three pear slices on top of the greens and drizzle the remaining dressing over the pears. Top each salad with a few cheese cubes and serve.