Roasted Pear, Parmesan, and Spiced Pecan Salad

This roasted pear, Parmesan, and spiced pecan salad is so refreshing, and it was the perfect dinner this weekend when I wanted something light. It's a tasty combination of sweet pears, salty cheese, peppery arugula, and spicy pecans.

I found some huge Asian pears in my local grocery store. They may be a bit pricey, but they were perfect for roasting, and just burst with juice when we sliced into them. In addition, I found some authentic Parmigiano Reggiano yesterday that I couldn't resist.

The pecans in this salad are tossed in hot maple syrup, and then dusted with cinnamon, chili powder, and sea salt. They are sticky and sweet.. and difficult to resist as they sit waiting to be tossed into the salad.

You could also buy spiced pecans, but these are so extra special with the combination of flavors and spices, they are worth the effort. 

In fact, make extra just for snacking. 

For the Dressing:

You will need extra virgin olive oil, balsamic vinegar, salt, oregano, and a pinch of sugar. The oil to vinegar ratio is 50/50, which ensures that the balsamic flavor shines. 

What is balsamic vinegar? It's a highly concentrated dark vinegar made from grapes. The flavor is strong. The good stuff, which is aged for several years, is produced in specific regions of Italy and receives the Protected Designation of Origin, or PDO status. 

You don't have to buy to the expensive stuff to make this dressing. The balsamic vinegar of Modena from Costco is really good. 

I used Asian pears in this salad, which are kind of crispy and almost apple-like, so broiling them worked out perfectly. You can use any pear you like, but make sure they are ripe but still firm. 

For the rest of the salad, use a bunch of arugula and some shaved Parmesan cheese. The combination of the sweet and spicy pecans, the salty Parmesan, the balsamic dressing, and the roasted pears is out of this world. 

I first posted this recipe in April, 2014. Back in the day, I was a member of a group called Secret Recipe Club. Every month we would be assigned a member's food blog to find and make a recipe. 

Then we would have a "reveal day" where we all simultaneously posted our recipes. It was so much fun and I made some true friends through that group, four of which I've actually met in person. 

This post was adapted from 84th & 3rd, a gorgeous blog written and photographed by JJ. She is a writer, recipe developer, and photographer who just happens to live in Sydney, Australia. It looks like she hasn't posted for a couple of years, but her beautiful blog is still up. 

Welcome to another From Our Dinner Table Event. This week the theme is Pecans: 

• Cranberry Pecan Bundt Cake by Hezzi-D's Books and Cooks
• Cream Cheese Coffee Cake with Pecan Streusel by That Recipe
• Maple Bourbon Pecan Chicken Thighs from Making Miracles
• Pecan Crusted Pork Chops with Apples by A Day in the Life on the Farm
• Pork Chops with Peaches & Pecans by Art of Natural Living
• Southern Pecan Corn Muffins by Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Roasted Pear, Parmesan, and Spiced Pecan Salad

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Yield: 4 servings

Author: Karen Kerr

This roasted pear, Parmesan, and spiced pecan salad is a tasty combination of sweet pears, salty cheese, peppery arugula, and spicy pecans.

Ingredients

For the Spicy Pecans

• 1/2 C pecan halves
• 1 T maple syrup
• Pinch of cinnamon
• Pinch of chipotle chili powder
• Pinch of sea salt

For the Dressing

• Generous 1/8 C extra virgin olive oil
• Generous 1/8 C balsamic vinegar
• Pinch of salt
• Pinch of oregano
• Pinch of sugar

For the Salad

• One bunch of arugula, washed and trimmed
• Two large Asian pears, or three to four "regular" pears, quartered and cored (do not peel)
• Juice from one lemon
• One to two ounces of Parmesan cheese, shaved

Instructions

1. Prepare a sheet pan with parchment or foil and set aside. In a nonstick skillet, heat the maple syrup on low. When it is just beginning to bubble, toss in the pecans and spices and stir to coat the nuts. Pour the nuts onto the prepared sheet pan and spread out in a single layer to cool.
2. Mix the dressing ingredients.
3. Prepare a sheet pan with foil. Set your oven rack about 6 inches below the broiler and turn the oven on to broil.
4. Toss the pear quarters in the lemon juice and place them, skin side down, onto the foil lined baking sheet. Broil for 5 to 7 minutes, watching closely.
5. Place the arugula into four bowls or plates. Divide the pecans, warm pears, and shaved cheese among the bowls. Drizzle with the dressing.
6. Serve and enjoy!

Notes:

I used Asian pears in this salad, which are kind of crispy and almost apple-like, so broiling them worked out perfectly. You can use any pear you like, but make sure they are ripe but still firm. 

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