Roasted-Pear And Goat Cheese Salad

By Molly O’Neill

Published February 3, 1998

Total Time
1 hour
Rating
5(48)
Comments
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Ingredients

Yield:4 servings

FOR THE VINAIGRETTE

  • 1 teaspoon well-aged balsamic vinegar

  • 2 teaspoons sherry vinegar

  • ¼ teaspoon salt, plus more to taste

  • Dash of fresh ground black pepper, plus more to taste

  • 2 tablespoons pumpkinseed oil

  • 1 tablespoon canola oil

FOR THE SALAD

  • 4 ripe pears, peeled, cored and cut into quarters

  • Olive oil spray

  • 1 pound mesclun, rinsed and dried

  • 8 ounces fresh goat cheese

  • ½ cup toasted pumpkinseeds

  • 1 tablespoon pumpkinseed oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 26 milligrams cholesterol; 408 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 28 grams fat; 7 grams fiber; 440 milligrams sodium; 13 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.

  2. Step 2

    Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.

  3. Step 3

    To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

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Ratings

5 out of 5
48 user ratings
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Comments

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Erin

Simple, but really good; we served it for a weeknight dinner party. I couldn’t find pumpkin seed oil so I used walnut, which I was afraid might overwhelm the toasted seeds, but it worked well. Only roasted the pears for 20 minutes at 400.

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