Pear Salad with Caramelized Pumpkin Seeds and Blue Cheese Recipe
A refreshing and elegant pear salad featuring caramelized Bartlett pears, toasted and candied pumpkin seeds, crisp greens, and tangy blue cheese, all tossed in a honey and vinegar dressing. This salad balances sweet, savory, and crunchy elements, perfect as a light starter or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 5 Tbsp. extra-virgin olive oil, divided
- 1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 Tbsp. apple cider vinegar or sherry vinegar, divided
- 1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
- 2/3 cup crumbled blue cheese
Pumpkin Seeds and Candy
- 1/2 cup shelled pumpkin seeds
- 2 Tbsp. granulated sugar
- 1/4 tsp kosher salt (for candied pumpkin seeds)
Dressing
- 4 tsp. honey
Instructions
- Caramelize Pears: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until just smoking. Arrange the quartered pears cut side down in a single layer. Cook for 4 to 6 minutes total, flipping halfway through until the pears are golden brown on both cut sides. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Deglaze and Glaze Pears: Reduce the heat to low and add 1 tablespoon of apple cider vinegar. Gently stir the mixture for 1 to 2 minutes until the liquid thickens and coats the pears. Transfer the pears to a plate and let them cool. Once cooled, halve each pear quarter lengthwise.
- Toast Pumpkin Seeds: Wipe the skillet clean and reheat over medium-high heat. Add the pumpkin seeds and toast, stirring frequently, until they become fragrant and start to brown and pop, about 3 to 5 minutes. Transfer to a separate plate to cool.
- Candy Pumpkin Seeds: With the same skillet over medium heat, sprinkle the sugar evenly to cook undisturbed. Allow the sugar to melt and turn a deep golden brown over 4 to 6 minutes. Remove from heat and quickly stir in the toasted pumpkin seeds and 1/4 teaspoon salt using a heatproof spatula. When the seeds clump together with the caramelized sugar, transfer to a plate and let cool until safe to handle. Break into small bite-sized pieces.
- Prepare Dressing and Assemble Salad: In a large bowl, whisk together the remaining 4 tablespoons of olive oil, 2 tablespoons of vinegar, and honey. Season with salt and pepper to taste. Add the torn greens and gently toss to combine, seasoning again if needed. Top the salad with the caramelized pear slices, candied pumpkin seeds, and crumbled blue cheese.
Notes
- For a milder flavor, substitute blue cheese with feta or goat cheese.
- Use either apple cider vinegar or sherry vinegar based on preference.
- Ensure the skillet is hot before caramelizing pears to achieve a good golden crust.
- Candied pumpkin seeds can be made ahead and stored in an airtight container for up to a week.
- Choose frisée for a more bitter, textural contrast, or romaine for a milder salad base.
Keywords: pear salad, caramelized pears, candied pumpkin seeds, blue cheese salad, fall salad, autumn salad, frisée salad, romaine salad
