Ingredients

5 tbsp. extra-virgin olive oil, divided

1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored

Kosher salt

Freshly ground black pepper

3 tbsp. apple cider vinegar or sherry vinegar, divided

1/2 c. shelled pumpkin seeds

2 tbsp. granulated sugar

4 tsp. honey

1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces

2/3 c. crumbled blue cheese

Instructions

Step 1: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil until just smoking. Add the pear quarters in a single layer cut side down. Cook, flipping halfway through, until golden brown on both cut sides, about 4 to 6 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2: Reduce the heat to low and add 1 tablespoon of vinegar to the skillet. Gently stir until the liquid thickens and coats the pears, about 1 to 2 minutes. Transfer the pears to a plate and let cool. Then halve each piece of pear lengthwise.

Step 3: Wipe the skillet clean and heat over medium-high heat. Toast the pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about 3 to 5 minutes. Transfer to another plate and let cool.

Step 4: In the same skillet over medium heat, pour in the sugar, shaking the pan so it settles evenly. Cook undisturbed until the sugar melts and turns a deep golden brown, about 4 to 6 minutes. Remove from heat, then stir in the pumpkin seeds and 1/4 teaspoon salt with a heatproof spatula. When the pumpkin seeds clump together with the sugar, transfer to a plate and let sit until cool enough to handle. Break into small, bite-sized pieces.

Step 5: In a large bowl, whisk together the honey, remaining 4 tablespoons olive oil, and 2 tablespoons vinegar. Season the dressing with salt and pepper. Fold in the greens gently, tossing to combine. Adjust seasoning if needed. Top the salad with the pear slices, caramelized pumpkin seeds, and crumbled blue cheese before serving.

Tips & Variations

Use sherry vinegar for a slightly sweeter and nuttier flavor in the dressing.

Swap blue cheese for goat cheese if you prefer a milder, creamier taste.

Try substituting toasted walnuts or pecans for the pumpkin seeds for a different crunch.

To keep pears from browning too quickly, toss them with a little lemon juice before cooking.

Storage

Store the salad components separately in airtight containers. Keep the greens refrigerated for up to 3 days, the caramelized pumpkin seeds at room temperature, and the dressed pears in the fridge for up to 24 hours. Assemble just before serving to maintain freshness and texture. Leftover assembled salad is best eaten the same day.

FAQs

Can I use other types of pears for this salad?

Yes, any firm, ripe pear variety like Anjou or Bosc will work well. Bartlett pears are preferred for their sweetness and texture, but feel free to experiment.

Is it necessary to caramelize the pumpkin seeds?

Caramelizing the pumpkin seeds adds a sweet crunch that complements the other salad flavors beautifully. You can toast them plain if you prefer a simpler texture and flavor.