Rachel Beller’s Mixed Greens and Roasted Pear Salad

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Pears and greens, we say yes!

You can make the salad to go with your main dish, or just add grilled chicken to the mixed greens recipe for a low-carb entrée salad!

Rachel Beller's Mixed Greens and Roasted Pear Salad

Servings 4 people


For the Salad
  • 3 ripe pears peeled, halved, and cored equaling 6 pieces, save one piece for the vinaigrette dressing recipe that follows
  • olive oil for brushing the pears
  • 1 head red leaf lettuce, washed and dried
  • 1 bag baby arugula
  • 1 small red onion, thinly sliced
  • 4 oz. goat cheese or blue cheese, blue cheese is used in the recipe
  • 1/3 cup roasted walnuts, roughly chopped
For the Pear Vinaigrette
  • 1/2 roasted pear, saved from roasting step
  • 1/4 cup olive oil
  • 1/4 cup apple or pear juice
  • 2 tbsp. apple cider vinegar
  • 1 tsp. fresh lemon juice
  • salt and pepper to taste


Roasting Pears
  • Preheat the oven to 375 degrees.
  • Brush pears with a little olive oil and place cut side down on a parchment-lined baking sheet.
  • Bake for 20-25 minutes, until pears are lightly browned and fork tender.
  • Allow to cool at room temperature.
  • You can make these ahead and store them in the refrigerator.
  • Set aside one of the pear halves for use in the vinaigrette dressing.
  • In a large serving bowl, combine both lettuce and the sliced onion. Set aside.
  • Place all of the vinaigrette ingredients in a blender or food processor and process until smooth.
  • If the mixture is too thick, add a little more juice, and process again.
Preparation for serving
  • Pour enough dressing over the mixed greens and onions in the bowl to coat nicely.
  • Divide the salad among four plates.
  • Top each plate with a roasted pear half or two.
  • Sprinkle the goat or blue cheese, and scatter the toasted walnuts evenly among the four plates.
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by Camila Alves McConaughey