This spinach salad with roasted pears is bursting with fall flavors and is made in under 30 minutes, including roasting the pears. These roasted pears would also be delicious on this Pear, Prosciutto, and Arugula Flatbread Pizza.
[This salad with roasted pears recipe was originally posted in October 2020. It has been updated with new cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]
Table of contents
How will this roasted pear salad make your life easier?
Since I cook for one, I'm all about quick dinners or special ingredients that can be used in a few recipes. This salad with roasted pears is both. You can roast extra pears to eat with vanilla ice cream or put on this Pear & Prosciutto Pizza.
This salad is also versatile because you can have it as an easy side to swap with the ones in this easy Pan Fried Pork Chop or Maple Mustard Salmon. You can also add simple grilled chicken, pork, salmon, tofu, or edamame.
What makes this pear salad recipe so good?
- Bartlett pear
- Butter
- Baby spinach
- Navel orange
- Hemp hearts or chopped nuts or sunflower seeds
- Olive oil
- Red wine vinegar
- Parmesan cheese (optional)
How to make pear salad with fresh pears?
Start your salad with roasted pears by roasting the pears: Preheat oven to 400 degrees. Place butter and sprinkle salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
While pears are roasting, prepare salad and dressing: Start by slicing navel orange. Slice in half, then slice ½ into sections. Peel peel off of each section, and remove pith. Place baby spinach on serving plate, top with oranges, hemp hearts.
Make vinaigrette by pouring olive oil and red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste (start with about ⅛ teaspoon of each). Taste and adjust to your preference.
Remove pears from oven, they're done when caramelized on the bottom. Transfer to salad, dress with vinaigrette and enjoy immediately. Top your salad with roasted pears with shaved parmesan if desired.
Substitutions/Tips
- Use a slightly ripe Bartlett pear for tender pears in your salad with roasted pears! If your pear is too ripe, it may get too soft/fall apart in the oven.
- Swap the spinach for other greens like kale, arugula, or mixed greens.
- I add the hemp hearts for a nice crunch. You can swap them with sliced/chopped nuts, sunflower seeds, or flax seeds. Just something to add some texture to the salad.
- Make this a simple full meal by cooking a chicken breast with the pears. You can also add a pork chop, tofu, or salmon to the salad. Croutons or crusty bread is definitely a great addition too!
- I've made this salad with roasted pears with and without the parmesan cheese. It's a great addition, but great without it too!
- Other great add-ins: Chopped nuts, grapefruit, broccoli, goat cheese, etc.
FAQ
Yes, you'll find roasted pears in this salad with roasted pears. They're roasted in butter and salt to bring out the sweet, savory flavors of the pears. I recommend choosing a slightly ripe pear so it'll hold up when cooked.
Bartlett pears are often used in salads. They get really nice and soft, plus they taste really great and sweet. Their skin isn't too thick and mealy too. Bartlett pears are what I've tested this salad recipe with, so that's what I recommend.
You can try your salad with whatever pears you have, this salad with roasted pears is great with Bartlett pears. They'll all taste a bit different, but it's better to use what you have on hand instead of have to buy new ingredients.
Pear season is usually August-October. Many are grown in Washington, Oregon, and California. But I've been able to get great local Utah pears during the late summer/early fall. So try local pears if you have them too!
Don't worry if you bought Bartlett pears and they're hard. They just need a day or a couple to ripen at room temperature. If you want your pears to last longer, store them in the fridge. They'll be perfect for your salad with roasted pears in no time.
What can I make with leftover ingredients?
- Spinach: Spinach Strawberry Salad, Thai Inspired Beef and Sauteed Spinach, Easy Pistachio Pesto Sauce.
- Oranges: Spinach & Mandarin Orange Salad (swap mandarines for navel orange) or in the topping on this Gingerbread Pound Cake.
Did you make this salad with roasted pears? Leave me a comment & rating to share how it turned out!
Spinach Salad with Roasted Pears and Oranges
Equipment
- Small oven-safe saucepan
- knife
- small mixing bowl
- fork
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 Bartlett pear slightly firm
- 1 teaspoon butter
- ⅛ teaspoon salt
- 2 cups baby spinach
- ½ navel orange
- 1 teaspoon hemp hearts or chopped nuts or sunflower seeds
- 1 tablespoon olive oil
- 1.5 tablespoons red wine vinegar
- salt and pepper to taste
- shaved parmesan cheese (optional)
Instructions
- Roast the pears: Preheat oven to 400 degrees. Place 1 teaspoon of butter and sprinkle ⅛ teaspoon salt into saucepan. Place in oven until butter melts. Slice pear into quarters. Cut seeds out of pear slices.
- Remove pan from oven and place each slice of pear into butter-sliced side down. Then place other sliced side down in butter. Return to oven and bake for 15-20 minutes, or until sliced sides become caramelized.
- While pears are roasting, prepare salad and dressing: Start by slicing ½ orange. Slice in half, then slice ½ into sections. Peel peel off of each section, and remove as much pith as desired. Place 2 c baby spinach leaves on serving plate, top with sliced oranges and 1 teaspoon hemp hearts.
- Make vinaigrette by pouring 1 T olive oil and 1.5 T red wine vinegar into a small mixing bowl. Then season with salt and pepper to taste (start with about ⅛ teaspoon of each). Taste and adjust to your preference.
- Remove pears from oven, they're done when caramelized on the bottom. Transfer to salad, dress with vinaigrette and enjoy immediately. Top with shaved parmesan if desired.
Video
Notes
- Use a slightly ripe Bartlett pear for best results! If your pear is too ripe, it may get too soft/fall apart in the oven.
- I add the hemp hearts for a nice crunch. You can swap them with sliced/chopped nuts, sunflower seeds, or flax seeds. Just something to add some texture to the salad.
- Make this a simple full meal by cooking a chicken breast with the pears. You can also add a pork chop, tofu, or salmon to the salad. Croutons or crusty bread is definitely a great addition too!
- I've made this salad with and without the parmesan cheese. It's a great addition, but great without it too!
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Noelle Simpson says
Yum! this made for the perfect lunch, light and refreshing!
Rebecca says
great to hear
Cate says
So fresh and tasty! 🙂 Love this to brighten up these shorter days, and perfect for meal prepping!
Rebecca says
exactly!
Katie says
This looks amazing! Can't wait to try it.
Rebecca says
LMK how it turns out
Alina says
I've never tried to roast and combine pears with oranges. This is my tasting list! So simple and not boring for sure.
Rebecca says
exactly! I love simple recipes that pack in the flavor
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Rebecca says
great to hear