Dinner

Pear Salad with Caramelized Pumpkin Seeds and Blue Cheese Recipe

ByMaya Arden May 6, 2026May 6, 2026

Introduction

This pear salad is a delightful mix of sweet, tangy, and savory flavors, perfect for a light lunch or an elegant starter. Caramelized pears paired with crunchy candied pumpkin seeds and creamy blue cheese create a sophisticated yet approachable dish.

The image shows a close-up of a fresh salad with several layers. The bottom layer is a mix of green curly lettuce and purple radicchio leaves with a crunchy texture. On top, there are slices of golden-brown cooked pears with a soft and juicy look. Scattered around are small pieces of white and blue veined cheese, adding a creamy feel. Also sprinkled are toasted brown nuts or seeds, which add texture and a bit of shine. The whole salad sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 Tbsp. extra-virgin olive oil, divided
1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored

Kosher salt
Freshly ground black pepper

3 Tbsp. apple cider vinegar or sherry vinegar, divided
1/2 cup shelled pumpkin seeds

2 Tbsp. granulated sugar
4 tsp. honey
1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces

2/3 cup crumbled blue cheese

Instructions

Step 1: In a large skillet over medium-high heat, heat 1 tablespoon olive oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, about 4 to 6 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2: Reduce heat to low and add 1 tablespoon vinegar. Gently stir until the liquid thickens and coats the pears, about 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.

Step 3: Wipe the skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about 3 to 5 minutes. Transfer to another plate and let cool.
Step 4: In the same skillet over medium heat, pour in sugar, shaking the pan to settle it in an even layer. Cook undisturbed until sugar melts and turns deep golden brown, about 4 to 6 minutes. Remove from heat. Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When the seeds clump with the sugar, transfer to a plate and let sit until cool enough to handle. Break into small, bite-sized pieces.
Step 5: In a large bowl, whisk together honey, remaining 4 tablespoons olive oil, and remaining 2 tablespoons vinegar. Season with salt and pepper. Fold in greens gently to combine; season again with salt and pepper if needed. Top salad with pear slices, candied pumpkin seeds, and crumbled blue cheese.

Tips & Variations

Try using endive or arugula instead of frisée or romaine for a different peppery note.
Substitute walnuts or pecans for pumpkin seeds if preferred.
For a milder cheese option, use goat cheese instead of blue cheese.

Ensure pears are ripe but firm for best texture when caramelizing.

Storage

Store leftover salad components separately in airtight containers for up to 2 days: keep the greens refrigerated, pumpkins seeds at room temperature, and pears chilled. Assemble just before serving to maintain freshness and texture. The salad is best enjoyed fresh and does not reheat well.