Spiced Pecan and Roasted Pear Salad

fruit-nut-salad Frances Janisch


  • 1/4 cup pecan halves
  • 1/2 teaspoon garam masala (such as McCormick), divided
  • 1/8 teaspoon salt
  • 3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
  • Cooking spray
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 1 bunch chopped trimmed watercress
  • 2 heads Belgian endive, separated into leaves (about 1/2 pound)
  • 2 1/2 ounces blue cheese, crumbled
  • 4 flatbread crackers


1. Preheat oven to 400°. Toast the nuts in the oven 2-3 minutes or until fragrant. Transfer the nuts to a bowl, and toss with 1/4 teaspoon garam masala and the salt.

2. Halve and core the pears. Cut each half into 3 wedges. Lightly coat a nonstick baking sheet with cooking spray; arrange pear wedges on their sides on prepared pan, and sprinkle tops with remaining 1/4 teaspoon garam masala. Roast pears in the middle of the oven, turning once, about 20 minutes or until tender and golden brown.

3. Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl.

4. Arrange greens and pears on each of 4 plates. Sprinkle the cheese and nuts over top, and drizzle with dressing. Serve with a flatbread cracker.

  • Prep Time:
  • Cook Time:

  • This Roasted Pear Salad comes together in just 20 minutes and is topped with spiced pecans, blue cheese, and a sweet, homemade dressing.
  • Yield: Makes 4 servings (serving size: 3/4 pear, 1 1/2 cups greens, and 1 tablespoon dressing)

Nutritional Information

Calories per serving: 275
Fat per serving: 13g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 7g
Carbohydrate per serving: 39g
Fiber per serving: 6g
Cholesterol per serving: 113mg
Iron per serving: 1mg
Sodium per serving: 419mg
Calcium per serving: 162mg