Pear Lettuce Salad is a celebration of seasonal ingredients, bringing together sweet, savory, creamy, and crunchy flavors in every bite. Crisp romaine lettuce is layered with tender oven-roasted red pears, whose natural sweetness intensifies as they caramelize. Thin slices of peppery red radish add a refreshing contrast, while creamy goat cheese lends a tangy richness. Toasted pecans provide the perfect crunch, and a homemade vinaigrette made with earthy pumpkin seed oil, balsamic vinegar, and a touch of honey ties everything together with a rich, nutty flavor!
This recipe was inspired by a salad I enjoyed at a Michelin-starred restaurant in Buenos Aires, Argentina. The original dish featured whole romaine leaves topped with crumbled goat cheese, candied pecans, paper-thin roasted pears, and a drizzle of balsamic vinegar. I adapted it by using toasted pecans instead of candied ones and creating a simple honey-balsamic vinaigrette with pumpkin seed oil for a deeper, earthier flavor. Red Anjou pears add a beautiful pop of color, making this salad as visually appealing as it is delicious.
You’ll love this Pear Lettuce Salad for its irresistible combination of flavors and textures. The crisp lettuce, tender roasted pears, creamy goat cheese, crunchy pecans, and sweet-tangy vinaigrette create a perfectly balanced bite every time. Elegant enough for holiday celebrations yet simple enough for a light lunch or weeknight meal, this Italian-inspired salad is a beautiful addition to any table and is sure to impress your guests.
What is balsamic vinegar?
Balsamic vinegar originated in Modena, Italy. For centuries, balsamic vinegar has been made from cooked grape must. It was aged in wooden barrels for over a decade. During this aging process, the vinegar develops a sweet and tart flavor coupled with a syrup-like consistency. In the modern world, it adds depth and balance to everything from fresh salads and roasted vegetables to meats, cheeses, and desserts.
Other variations of Pear Lettuce Salad:
- Greens and vegetables:
- Spring mix or spinach are soft leaves with a mild flavor that shift the focus to the sweet pears.
- Arugula or baby kale can be substituted. They taste peppery, which helps cut through the fruit’s sweetness.
- Radicchio or fennel is crispy and has a slightly earthy taste.
2. Cheese and toppings:
- Toasted walnuts add an essential crunch.
- Dried cranberries will add brightness to this Pear Lettuce Salad.
- Gorgonzola or Parmesan cheese can be used instead of goat cheese.
3. Dressing:
- Honey-lemon vinaigrette will add a bright zesty punch.
- Walnut oil dressing mixed with apple cider vinegar and shallots is another variation.
Frequently Asked Questions:
1. Why use pumpkin seed oil?
Pumpkin seed oil adds a rich, nutty depth that makes this vinaigrette stand out from a traditional olive oil dressing. Unlike mild oils, pumpkin seed oil has a deep green color and a robust taste that enhances dishes. It is high in antioxidants, has heart-healthy fats, and is rich in magnesium, zinc, vitamins E and K. Pumpkin seed oil is ideal for salads or topping off soups, but not for high-heat cooking. Whisked together with balsamic vinegar and a touch of honey, it creates a silky vinaigrette that is both flavorful and elegant. If you don’t have pumpkin seed oil, extra-virgin olive oil is an excellent substitute while still providing a delicious Italian-inspired dressing.
2. Which pears are best for roasting?
Bosc and Red Anjou pears are perfect for roasting. The dense flesh of the Bosc pear holds its shape beautifully during roasting, and their honey-like sweetness pairs perfectly with tangy goat cheese and honey-balsamic vinaigrette in the Pear Lettuce Salad. The Red Anjou pears have a mild, juicy sweetness and retain their vibrant red skin after roasting, adding beautiful color to the salad. Bartlett pears can also be used, but they ripen quickly and become much softer when cooked. Choose pears that are just barely ripe if using this variety.
3. Can I make the dressing and salad ahead of time?
The honey-balsamic vinaigrette can be made a week in advance and stored in an airtight container in the refrigerator. Pecans can be toasted, cooled, and stored at room temperature in airtight jars. Assemble the Pear Lettuce Salad by roasting the pears and chopping the vegetables before serving.
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Ingredients:
- Romaine lettuce (or use butterhead lettuce)
- Goat cheese (or use Gorgonzola or Parmesan)
- Red radish (or any radish)
- Pecans (or use walnuts)
- Red Anjou pear (or use Bosc)
- Pumpkin seed oil (or use extra virgin olive oil or walnut oil)
- Balsamic vinegar
- Honey
- Pink salt (or use sea salt)
- Black pepper (freshly milled)
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make the Pear Lettuce Salad:
- Make the dressing:
- In a small bowl, mix or lightly whisk the pumpkin seed oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning and salt to taste.
2. Assemble the Pear Lettuce Salad:
- In a large bowl or on a platter, arrange the Romaine lettuce leaves, tuck pairs of pear slices between them, sprinkle with crumbled goat cheese, top with toasted pecans, and layer with red radish slices.
- Drizzle the dressing over the salad and serve immediately.
Tips:
- Toast the pecans until golden for a crunchy addition in the Pear Lettuce Salad.
- Drizzle the dressing right before serving, lest the salad become soggy.
- I sliced the pear 1/8 inch thick. If you slice it too thin, it will become mushy in the salad.
- Rinse and drain the lettuce well. If possible, pat them dry gently with kitchen paper to absorb excess moisture.
- Do not mix or toss this salad, as the crumbled goat cheese will turn into a cream.
Serving suggestions:
Serve the freshly prepared Pear Lettuce Salad with soup, as a light lunch on its own, or as a side dish with baked fish or chicken.
Storage:
The honey-balsamic vinaigrette can be made a week in advance and stored in an airtight container in the refrigerator. Pecans can be toasted, cooled, and stored at room temperature in airtight jars. Assemble the Pear Lettuce Salad by roasting the pears and slicing the vegetables before serving.
Other salad recipes that you might like:
- Easy Caprese Salad
- Roasted Beet and Fennel Salad
- Shaved Brussels Sprouts Salad
- Moroccan Cauliflower Recipe
- Radicchio Salad Recipe
Pear Lettuce Salad
Equipment
- 1 small whisk
- 1 small bowl
- 1 platter
Ingredients
For the dressing:
- 2 tsp pumpkin seed oil
- 3 tsp balsamic vinegar
- ½ tsp honey
- ¾ tsp pink salt
- ½ tsp black pepper
For the salad:
- 6 oz Romaine lettuce
- 1 red radish small
- ⅓ cup goat cheese crumbled
- 1 red pear thinly sliced and roasted
- ⅓ cup pecans toasted
Instructions
- Prepare the ingredients.To roast the pear, place the cored, thinly sliced pear on a foil-lined tray and air-fry at 350 degrees F for 10 minutes, or until slightly caramelized on the edges. Set them aside to cool.To toast the pecans, place the chopped nuts on a baking tray and toast for 2-3 minutes, or until golden. Alternatively, use a small pan to toast the pecans for 1-2 minutes over medium heat.
How to make the dressing:
- In a small bowl, mix or lightly whisk the pumpkin seed oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning and salt to taste.
How to assemble the salad:
- On a platter, arrange the Romaine lettuce leaves, tuck pairs of pear slices between them, sprinkle crumbled goat cheese, top with toasted pecans, and layer with red radish slices.
- Drizzle the dressing over the salad and serve immediately.
Notes
- Toast the pecans until golden for a crunchy addition in the Pear and Lettuce Salad.
- Drizzle the dressing right before serving, lest the salad become soggy.
- I sliced the pear 1/8 inch thick. If you slice it too thin, it will become mushy in the salad.
- Rinse and drain the lettuce well. If possible, pat it dry gently with kitchen paper to absorb excess moisture.
- Do not mix or toss this salad as the crumbled goat cheese will turn into cream.
Nutrition
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