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Green Salad with Cream Cheese–Stuffed Pears

An easy vegetarian salad, these cream cheese–stuffed pears are equally delicious warm, cold, or at room temperature.

Serves 6
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
190 calories per serving


> 4 graham cracker squares
> 6 oz light cream cheese
> 1 tbsp maple syrup
> 1/4 tsp ground cinnamon
> 3 (15 oz) cans pear halves, drained
> 1 (5 oz) pkg spring mix blend
> 3 tbsp olive oil
> 1 tbsp red wine vinegar


Preheat oven to 375°F. Add the graham crackers to a resealable bag. Seal bag and crush crackers using a rolling pin or skillet. To a microwave-safe medium bowl, add the cream cheese. Microwave 30 sec., until soft. To bowl, stir in the maple syrup and cinnamon.
To a rimmed baking sheet, add the pear halves core-side up. Fill pear cavities with cream cheese mixture and sprinkle with crushed graham crackers. Bake 20–25 min., until warm.
When pears are almost done, add the spring mix to a large platter. In a small bowl, whisk together the oil and vinegar. Season with salt and pepper. Drizzle vinaigrette over greens and toss to combine. Arrange pears on top of greens.

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