Pear Salad with Caramelized Pumpkin Seeds and Blue Cheese Recipe
A fresh and vibrant Pear Salad featuring caramelized Bartlett pears, toasted pumpkin seeds coated in caramelized sugar, crisp frisée or romaine greens, and tangy crumbled blue cheese. This salad is dressed with a honey, olive oil, and apple cider vinegar vinaigrette, offering a balanced mix of sweet, savory, and crunchy textures ideal for a light lunch or elegant starter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pears and Dressing
- 5 tbsp extra-virgin olive oil, divided
- 1 lb Bartlett pears (about 2 medium), quartered lengthwise and cored
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp apple cider vinegar or sherry vinegar, divided
- 2 tbsp granulated sugar
- 4 tsp honey
For the Salad
- 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: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil until just smoking. Arrange the pear quarters cut side down in a single layer. Cook, flipping halfway through, until both cut sides are golden brown, approximately 4 to 6 minutes total. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Glaze the Pears: Reduce the heat to low and add 1 tablespoon of vinegar. Gently stir the pears until the liquid thickens and evenly coats them, about 1 to 2 minutes. Remove the pears to a plate and cool slightly. Once cooled, halve each pear piece lengthwise.
- Toast the Pumpkin Seeds: Wipe the skillet clean and reheat it over medium-high heat. Add the pumpkin seeds and stir frequently for 3 to 5 minutes until they become fragrant and start to brown and pop. Transfer to a plate and allow to cool.
- Make Caramelized Pumpkin Seeds: Keep the skillet over medium heat and evenly spread the granulated sugar in it, cooking undisturbed for 4 to 6 minutes until it melts into a deep golden brown caramel. Remove from heat and quickly stir in the toasted pumpkin seeds along with 1/4 teaspoon kosher salt. When the pumpkin seeds clump together with the caramelized sugar, transfer to a plate to cool and break into bite-sized pieces once hardened.
- Prepare the Dressing and Toss Salad: In a large bowl, whisk together the remaining 4 tablespoons of olive oil, 2 tablespoons vinegar, and honey. Season with salt and freshly ground black pepper. Add the torn greens and gently toss to coat. Adjust seasoning if necessary. Top the salad with the glazed pear slices, caramelized pumpkin seeds, and crumbled blue cheese. Serve immediately.
Notes
- Use Bartlett pears for their sweet and juicy texture; you may substitute with Bosc or Anjou pears if unavailable.
- Apple cider vinegar adds a fruity acidity; sherry vinegar can be used for a more complex flavor.
- For a nut-free option, omit the pumpkin seeds and add toasted sunflower seeds.
- Caramelizing the sugar requires close attention to avoid burning – remove from heat as soon as it reaches a deep amber color.
- Frisée lettuce provides a slightly bitter contrast to the sweet pears; romaine is a milder alternative.
Keywords: pear salad, caramelized pear, pumpkin seeds, blue cheese salad, autumn salad, healthy salad, easy salad recipe
