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Roasted Pear Salad with Gorgonzola and Maple-Balsamic Dressing

Roasted Pear Salad
This gorgeous standout salad is perfect for holiday entertaining. Roasted pears combine deliciously with bitter greens, candied pecans, and an easy homemade vinaigrette. Top leftovers with chicken for a substantial lunch the next day.


Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings


  • 2 TB chopped shallot
  • 2 TB balsamic vinegar
  • 2 TB maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 4 pears, halved, cored
  • 1 TB extra virgin olive oil
  • 1 tsp lemon juice
  • 8 cups baby arugula
  • 2 cups chopped radicchio
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup candied pecans


  1. To make dressing: Stir together shallot, vinegar, maple syrup, Dijon mustard, and salt. Pour oil in slowly, whisking continuously until combined. Dressing can be made up to 3 days before serving. Just bring to room temperature and whisk before using.
  2. Preheat oven to 400 degrees.
  3. Cut each pear halve into 5 slices.
  4. Toss pear slices with olive oil and lemon juice.
  5. Spread on a foil coated baking sheet and roast for 30 minutes, stirring every 10 minutes for even browning.
  6. Let cool to room temperature.
  7. Toss together arugula and radicchio.
  8. Place a heaping cup of greens on each plate and drizzle with 2 TB dressing.
  9. Top each salad with 5 pear slices, 1 TB gorgonzola, and 1 TB pecans.

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