Roasted Pear and Pecan Salad Recipe

A Salad That Feels Like a Hug

This salad is special. It mixes warm roasted fruit with cool greens. The first time I made it, my grandson asked for seconds. I still laugh at that.

Why does this matter? Food should make you feel good. This salad is a cozy mix of sweet and savory. It feels like a hug in a bowl. What’s a food that feels like a hug to you?

The Magic of Roasting

Roasting pears changes everything. The oven makes them soft and sweet. Their edges get a little caramelized. Doesn’t that smell amazing?

Toss them with pecans and some dressing first. This is the secret. The dressing soaks in, making every bite full of flavor. Fun fact: roasting pecans makes their oils come out. That’s why they smell so nutty and wonderful!

My Little Dressing Story

I used to buy dressing from the store. Then I tried making my own. What a difference! It’s so simple to shake up in a jar.

This maple balsamic one is my favorite. The maple syrup is the sweet friend to the tangy vinegar. Why this matters? You control what goes in. No strange words you can’t pronounce. Do you have a favorite homemade dressing?

Putting It All Together

Use a big, pretty bowl. Pile in the fresh spinach. It’s the green, fluffy bed for our toppings. Then, add the warm pears and pecans right from the oven.

The heat wilts the spinach just a little. It’s perfect. Now, the fun parts! Sprinkle on the ruby red pomegranate seeds. They pop with juice. Finally, add little crumbles of creamy goat cheese.

Why This Salad Makes You Smile

This salad has everything. You get crunch from pecans. Softness from pears. Creamy cheese and juicy seeds. Every bite is a little adventure.

Why this matters? Eating different textures is fun. It keeps your mouth happy. It also makes eating greens exciting. Would your family enjoy a sweet-and-salty salad like this?

A Dish for Sharing

This recipe makes plenty. It’s perfect for Sunday dinner. Or for a lunch with a friend. Food always tastes better when shared.

I love seeing people try it for the first time. Their eyes light up. It’s not just a salad. It’s a little bowl of autumn joy. What’s your favorite dish to share with people you love?

Ingredients:

Ingredient	Amount	Notes
Olive Oil	1/2 cup	For the vinaigrette
Balsamic Vinegar	1/2 cup	For the vinaigrette
Maple Syrup	2 tablespoons	For the vinaigrette
Whole Grain Mustard	2 teaspoons	For the vinaigrette
Salt & Pepper	to taste	For the vinaigrette
Bosc Pears	3	For the salad
Raw Whole Pecans	1 cup	For the salad
Pomegranate Seeds	1/2 pomegranate	For the salad
Baby Spinach	10 oz	For the salad
Goat Cheese	1/2 cup	For the salad

My Cozy Roasted Pear & Pecan Salad

Hello, dear. Come sit a moment. Let’s make my favorite fall salad. It mixes warm and cool, sweet and tangy. I think you’ll love the smells from the oven. Doesn’t that smell amazing?

This recipe feels like a hug in a bowl. I first made it for my book club. They still ask for it every autumn. The roasted pears get so tender. The pecans turn wonderfully toasty. It’s simple, but feels special.

Here is how we make it together. Just follow these steps.

Step 1: First, heat your oven to 400° F. Now, let’s make the dressing. In a small bowl, combine the olive oil and balsamic vinegar. Add the maple syrup and whole grain mustard. Whisk it all until it looks like one. A little salt and pepper finishes it. Taste it on a spinach leaf. Perfect, right?

Step 2: Wash your pears. Slice each one into eight pieces. Toss them on a baking sheet with the pecans. Pour about a third of your dressing over everything. Mix it with your hands. Get everything coated nicely. (My hard-learned tip: save most of the dressing for later. You’ll be glad you did!).

Step 3: Bake this for 10 minutes. Then take it out and give it a stir. Pop it back in for another 10. Watch the pecans closely at the end. We don’t want them to burn. The kitchen will smell like a cozy cafe. I still laugh at how my dog waits right here.

Step 4: Place your fresh spinach in a big, pretty bowl. Spoon the warm pears and pecans right on top. Now for the fun bits! Sprinkle those ruby pomegranate seeds. They look like little jewels. Crumble the soft goat cheese over everything. Do you think the cheese or the pears are the best part? Share below!

Step 5: Drizzle your saved dressing over the top. Gently toss it all together at the table. Serve it right away. The warm pears slightly wilt the spinach. It’s pure magic. Enjoy your beautiful creation.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Salad, Side Dish

Three Fun Twists on Our Salad

Recipes are just starting points. Make it your own! Here are three easy ideas. They each change the feeling of the dish.

The Cozy Swap: Use sweet apples instead of pears. Add a handful of dried cranberries too. It’s like a harvest party in a bowl.

The Hearty Version: Add some shredded roast chicken or turkey. Turn this side salad into your main dinner. Perfect for using leftovers.

The Nutty Change-Up: Try walnuts instead of pecans. Use blue cheese crumbles instead of goat cheese. It’s a stronger, tangier flavor.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is wonderful on its own. But it also loves company. I like to serve it with a warm baguette. A simple roasted chicken makes it a full meal. For a pretty plate, serve it on a white platter. The colors really pop.

What to drink? For a fancy night, a glass of crisp white wine is lovely. For everyday, sparkling apple cider is my choice. It feels just as festive. Which would you choose tonight?

Keeping Your Salad Happy

Let’s talk about storing this lovely salad. Keep the roasted pears and pecans separate from the spinach. Store them in a container in the fridge. They will be good for about three days. The vinaigrette can live in a jar for a whole week.

I do not recommend freezing this salad. The spinach and pears get too soggy. But you can batch-cook the pears and pecans! Roast a double batch on Sunday. It makes a Tuesday dinner feel special and easy. This matters because good food should make your week nicer, not harder.

I once mixed everything together before storing. My spinach was a sad, wilted mess the next day! Now I keep the parts apart until we eat. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking has little problems. Here are easy fixes. First, burnt pecans. Watch them closely at the end! I set a timer for the last three minutes. I remember when I burned a whole tray. The smell filled my kitchen for hours.

Second, soggy spinach. Always dress your greens right before serving. This keeps them crisp and bright. Third, a dressing that won’t mix. Put all ingredients in a small jar. Shake it very hard for 30 seconds. It will come together perfectly.

Fixing these small issues builds your cooking confidence. You learn to trust your own eyes and hands. It also makes the flavors so much better. Crisp greens and toasted nuts are worth the extra care. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients listed are naturally gluten-free.

Q: Can I make any parts ahead? A: Absolutely! Make the dressing and roast the pears and pecans up to three days early.

Q: What if I don’t have goat cheese? A: Feta or blue cheese crumbles work beautifully. Use what you love!

Q: Can I double the recipe? A: You can. Just use two baking sheets so everything roasts evenly, not steams.

Q: Any optional tips? A: For a fun crunch, add some crispy fried onions on top. *Fun fact: Pomegranate seeds are called arils!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a little warmth to your table. Food is about sharing and making memories. I would love to see your creation. Did your family enjoy it? Did you try a fun swap?

Sharing our kitchen adventures connects us all. It makes the world feel friendlier, one salad at a time. Have you tried this recipe? Tag us on Pinterest! I always look for your photos.

Happy cooking!
—Anna Whitmore.