Honey Roasted Pear Salad with Maple Vinaigrette

A celebration of fall’s bounty, where each ingredient echoes the season’s essence.

Flavor Profile: The roasted pears offer a sweet, caramelized profile, which complements the smokiness of the bacon and the earthy tones of the greens. Candied walnuts add a delightful crunch and nuttiness, while the maple vinaigrette brings it all together with its sweet and tangy notes, creating a harmonious blend of autumnal flavors.


  • 4 cups mixed greens (such as spinach and arugula)
  • 2 ripe pears, cored and sliced
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ cup walnuts
  • 2 tablespoons sugar
  • 4 strips of bacon
  • Salt and pepper to taste

For the Maple Vinaigrette

  • ¼ cup pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • ⅓ cup extra virgin olive oil
  • Salt and pepper to taste


  • Preheat your oven to 375°F (190°C). Toss the sliced pears with honey and olive oil, and arrange them on a baking sheet. Roast for 20 minutes or until caramelized and tender, turning halfway through.
  • While pears are roasting, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and then crumble or chop into bite-sized pieces.
  • For the candied walnuts, combine the walnuts and sugar in a skillet over medium heat. Cook until the sugar melts and coats the walnuts, stirring constantly.
  • Transfer onto parchment paper and separate the nuts immediately, sprinkling with a little salt. Allow them to cool.
  • To make the vinaigrette, whisk together maple syrup, Dijon mustard, cider vinegar, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified.
  • In a large salad bowl, combine the greens, roasted pears, candied walnuts, and bacon. Drizzle with the maple vinaigrette and toss gently to combine. Season with salt and pepper to taste.

Wine Pairing
A Chardonnay with a hint of oak would pair beautifully with this salad. The buttery and creamy notes of the wine will resonate with the sweetness of the maple and roasted pears while standing up to the savory bacon. If you prefer a lighter wine, a Sauvignon Blanc with its crisp acidity could cut through the richness of the salad and complement its sweetness.


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