Roastedpearsalad Recipes

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ROASTED PEAR SALAD

Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Roasted Pear Salad image

Steps:

  • In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.

2 medium pears, halved and cored
4 teaspoons olive oil, divided
2 tablespoons cider vinegar
1 teaspoon water
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon white pepper
1 package (10 ounces) mixed baby salad greens
1 cup watercress sprigs
1/4 cup chopped hazelnuts, toasted
1/4 cup dried cranberries

ARUGULA AND ROASTED PEAR SALAD

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories     Salad     Fruit     Leafy Green     Appetizer     Roast     Vegetarian     Pear     Arugula     Fall     Party     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15



Arugula and Roasted Pear Salad image

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
  • 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
  • 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
  • 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

EASY ROASTED PEPPERS

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1



Easy Roasted Peppers image

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

6 red bell peppers

ROASTED PEAR QUICK BREAD

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories     cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21



Roasted Pear Quick Bread image

Steps:

  • Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
  • While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
  • Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
  • In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
  • With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
  • Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

ROASTED PEARS

Make and share this Roasted Pears recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7



Roasted Pears image

Steps:

  • Preheat oven to 350°F.
  • Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
  • In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
  • Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
  • On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.

1 large pear
vegetable oil cooking spray
2 tablespoons cream cheese (I use no fat)
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon whole half walnuts (or pecans)
2 teaspoons honey

ROASTED PEAR SALAD

A restaurant quality wonderful recipe from Vegetarian Times, October 2010. I think just the pear itself would be wonderful (no need to serve it atop greens). This is such a simple recipe. Love it! Easy enough to make mid-week but fancy enough for a dinner party to WOW your guests.

Provided by januarybride

Categories     Pears

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Roasted Pear Salad image

Steps:

  • Preheat oven to 325°F Place pear halves cut-side up in 2 large baking dishes.
  • Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
  • Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
  • Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.

Nutrition Facts : Calories 207.1, Fat 9.6, SaturatedFat 4.1, Cholesterol 14, Sodium 105.4, Carbohydrate 27.7, Fiber 4.1, Sugar 17.8, Protein 5.3

4 pears, halved and cored
8 teaspoons fig jam, divided
2 tablespoons fig jam, divided
5 ounces soft goat cheese, cut into 8 slices
1 tablespoon olive oil, plus more for drizzling, divided
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
4 cups watercress (may sub baby arugula or spinach)
1/2 small red onion, thinly sliced (1/2 cup)
1/4 cup chopped toasted walnuts (may sub pecans)

ROASTED PEAR SAUCE

Provided by Food Network Kitchen

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 7



Roasted Pear Sauce image

Steps:

  • Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb.

4 red skinned Bartlett pears
1/2 cup extra virgin olive oil, divided
6 garlic cloves
2 shallots
1 quart chicken broth, low sodium
2 tablespoons fresh rosemary leaves
2 tablespoons balsamic vinegar

ROASTED PEAR SALAD

Experience pears in a new light with this Roasted Pear Salad recipe. Made with fresh pears, butter, mixed greens, feta cheese and more, this roasted pear salad is a sweet and savory combination that the entire family will enjoy.

Provided by My Food and Family

Categories     Fruit Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 7



Roasted Pear Salad image

Steps:

  • Heat oven to 400ºF.
  • Toss pears with butter; place in single layer on parchment-covered baking sheet.
  • Roast 15 min., turning after 8 min.; cool 5 min.
  • Toss salad greens and radicchio with dressing in large bowl.
  • Top with pears, cheese and nuts.

Nutrition Facts : Calories 340, Fat 28 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

1 fresh pear, cut into 1/4-inch-thick slices
2 Tbsp. butter, melted
3 cups tightly packed mixed salad greens
1 head radicchio, chopped
1/2 cup KRAFT Red Wine Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup PLANTERS Deluxe Pistachio Mix, chopped

ROASTED-PEAR AND GOAT CHEESE SALAD

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12



Roasted-Pear And Goat Cheese Salad image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams

1 teaspoon well-aged balsamic vinegar
2 teaspoons sherry vinegar
1/4 teaspoon salt, plus more to taste
Dash of fresh ground black pepper, plus more to taste
2 tablespoons pumpkinseed oil
1 tablespoon canola oil
4 ripe pears, peeled, cored and cut into quarters
Olive oil spray
1 pound mesclun, rinsed and dried
8 ounces fresh goat cheese
1/2 cup toasted pumpkinseeds
1 tablespoon pumpkinseed oil

ROASTED PEAR AND SHALLOT SALAD WITH SHERRY-DIJON VINAIGRETTE

This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette image

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
  • Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
  • Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
  • Combine frisee and endive in a large bowl; toss with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.

2 tablespoons honey
5 tablespoons sherry vinegar
5 tablespoons olive oil
Coarse salt and freshly ground pepper
3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
8 shallots, halved lengthwise if large
1 teaspoon Dijon mustard
1/3 cup water
1 large head frisee, trimmed, leaves separated
2 heads Belgian endive, leaves separated and torn in half if large
3/4 cup walnuts (3 ounces), toasted

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From seriouseats.com


SPINACH & ROASTED PEAR SALAD WITH CANDIED PECANS - SAFEWAY
Step 2. In a small blender, combine the remaining 1/3 cup (75 mL) of olive oil and mustard. Pour in cider vinegar with motor running until combined. Add the whole pear slice and remaining salt and sugar, and blend. Step 3. In a large bowl, toss the spinach and dressing. Adjust seasoning, if necessary. Add pear cubes and 1/3 cup (75 mL) candied ...
From safeway.ca


ROASTED PEAR SALAD | CAPE COD LIFE
TO PREPARE SALAD: In a bowl, combine lettuce, ½-cup feta, sliced onion, 1-½ cups of roasted pears. Toss with vinaigrette and move to serving platter. Garnish with remaining feta, pears, and pine nuts. Recipe provided by Chapoquoit Grill on Route 28A in West Falmouth and also appeared in the 2014 Early Summer issue of Cape Cod HOME.
From capecodlife.com


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