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Salad with Roasted Pears and Dried Cranberries

Caramelized pears and dried cranberries are the stars of this festive fall salad. Serve as an elegant appetizer or for a light lunch.

Serves 8
Ready in 33 mins
Prep time 15 mins
Cooking time 18 mins
232 calories per serving


> 3 Bartlett  of Anjou pears, cored
> 7 tbsp olive oil, divided
> 1/4 tsp ground cinnamon
> 1/4 cup white wine vinegar
> 1 tbsp Dijon mustard
> 1/4 tsp sugar
> 4 cups arugula
> 5 cups chopped romaine
> 1/2 cup dried cranberries
> 1/2 cup chopped walnuts, toasted


Preheat oven to 375°F. Line a rimmed baking sheet with parchment. Cut the pears into thin wedges. Toss with 2 tbsp olive oil and cinnamon. Season with salt and pepper.
Arrange pears in a single layer on prepared pan. Bake 15–18 min., until tender but not falling apart. Cool completely.
Meanwhile, whisk together the vinegar, mustard, and sugar. Whisk in remaining 5 tbsp oil. Season with salt and pepper to taste.
When ready to serve, toss the greens with some of the vinaigrette. Arrange on a platter. Top with pears. Sprinkle the cranberries and walnuts on top. Serving remaining dressing on the side.


Vinaigrette can be made and refrigerated up to 2 days ahead. Pears can be roasted and held at room temperature up to 5 hours ahead.

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