Roasted Pear & Arugula Salad

Pear blog bannerIt’s time to give thanks for the local pear! We are so fortunate that pears grow so well in Canada. This time of year, apples come first-to-mind, but don’t miss out on incorporating the versatile pear. There are almost a dozen types of pear varieties available this time of year. Whether you prefer the creamy, sweet Bartlett pear, or the firm-flesh Anjou, we’ve pulled together the best ways to use pears, and a beautiful Thanksgiving recipe: Roasted Pear & Arugula Salad.

Paired best with:

  • Chicken or Turkey dishes
  • Garlic
  • Dry, Crisp White Wines

Incorporate pears into recipes by replacing:

  • Apples

3 ways to use pears:

  • Poached as a simple dessert
  • Shredded and added to muffins
  • As table decor for Thanksgiving

Roasted Pear & Arugula Salad: (makes 4 servings)

  • 2 Pears (a firm variety) – cored and slivered
  • 3 large Garlic Cloves – chopped into large chunks for roasting
  • 1 Head Radicchio – coarsely chopped
  • 2 cups Arugula
  • 1/2 cup Hazelnuts – toasted, coarsely chopped
  • 1/2 cup Gouda Cheese – cut into small cubes


  • 1 tbsp Dijon Mustard
  • 3 tbsp Sherry Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Hazelnut Oil
  • 1 tsp Maple Syrup
  • Salt & Pepper to taste


1. Preheat your oven to 400°F. In a medium sized bowl, coat the pear pieces and garlic chunks with 1 tbsp of olive oil. Place on baking tray and roast for 20 minutes. Flip the pear pieces and roast for another 10 minutes.

2. In a small bowl whisk vinaigrette ingredients together and set aside.

3. Mix radicchio and arugula and place in a salad bowl. Add the vinaigrette and toss. Top with the hazelnuts and gouda cheese. Lastly, top with the roasted pear and garlic and serve right away. Give Thanks!



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