Pear Salad with Caramelized Pumpkin Seeds and Blue Cheese Recipe
A vibrant Pear Salad featuring caramelized Bartlett pears, toasted pumpkin seeds coated in crunchy caramelized sugar, fresh frisée or romaine greens, and tangy blue cheese, all dressed with a honey vinaigrette. This easy-to-make salad offers a perfect balance of sweet, savory, and crunchy textures, ideal for a light lunch or a sophisticated starter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pears and Dressing
- 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
- 2 tbsp. granulated sugar
- 4 tsp. honey
Seeds and Greens
- 1/2 cup shelled pumpkin seeds
- 1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
- 2/3 cup crumbled blue cheese
Instructions
- Caramelize the Pears: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until just smoking. Add the quartered pears cut side down in a single layer and cook, flipping halfway through, until golden brown on both sides, approximately 4 to 6 minutes in total. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Glaze the Pears: Lower the heat to low and add 1 tablespoon of vinegar to the skillet. Gently stir the liquid until it thickens and coats the pears, about 1 to 2 minutes. Remove the pears and transfer them to a plate to cool. Once cool, halve each pear piece lengthwise.
- Toast the Pumpkin Seeds: Wipe the skillet clean and heat it again over medium-high heat. Add the shelled pumpkin seeds and toast while stirring frequently until they are fragrant and just starting to brown and pop, about 3 to 5 minutes. Transfer to a plate and let them cool.
- Make Caramelized Pumpkin Seeds: Keeping the skillet over medium heat, pour in the granulated sugar evenly and let it cook undisturbed until it melts and reaches a deep golden brown color, approximately 4 to 6 minutes. Remove from heat and quickly stir in the toasted pumpkin seeds and 1/4 teaspoon salt using a heatproof spatula. Once the seeds clump together with the sugar, transfer to a plate and let cool until safe to handle. Break into small, bite-sized pieces.
- Prepare the Dressing and Assemble Salad: In a large bowl, whisk together the honey, remaining 4 tablespoons of olive oil, and remaining 2 tablespoons of vinegar. Season with salt and freshly ground black pepper to taste. Gently fold in the greens, tossing to combine evenly. Adjust seasoning as needed. Top the dressed greens with the glazed pear slices, caramelized pumpkin seeds, and crumbled blue cheese. Serve immediately.
Notes
- Use either apple cider vinegar or sherry vinegar depending on your flavor preference.
- For a nuttier flavor, substitute pumpkin seeds with toasted walnuts or pecans, but adjust toasting time accordingly.
- To make the salad vegan, omit the blue cheese and substitute with toasted nuts or vegan cheese.
- Serve the salad immediately after assembly to retain the crispness of the greens and crunchiness of the caramelized seeds.
- Ensure pears are ripe but firm to hold their shape during cooking.
Keywords: Pear Salad, caramelized pears, pumpkin seeds, blue cheese salad, honey vinaigrette, frisée salad, healthy salad
