Roasted Pears with Goat Cheese

Roasted Pears with Goat Cheese

This pear salad recipe is a delicious blend of juicy pears, goat cheese, chewy cranberries and walnuts, drizzled with tangy raspberry dressing.

Salad Ingredients (Serves 4)
  • 4 ripe yet firm red d’Anjou pears (squishy won’t work)
  • Extra virgin olive oil, to grease skillet
  • 1 tablespoon salted butter
  • 1 ounce of Fresh Goat cheese. You can also use our Tomme or Gusto for this recipe
  • Handful of walnut pieces
  • Handful of cranberries (dried)
  • Honey for drizzling on pears
  • A bag of mixed salad greens

Raspberry Vinaigrette Ingredients

  • 1 juicy lime (or 2 less-juicy limes)
  • 1 tablespoon honey syrup (raw, organic dark grade)
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • ½ cup crushed frozen raspberry
  • Black pepper


  • Preheat your oven to 400°F.
  • Wash the pears, slice them lengthwise into halves. 
  • Using a spoon, remove the core and seeds from each half. This will leave you with a nice and round well for the filling.
  • Heat a skillet on medium heat and then brush (or spray) with olive oil. Right before adding the pear slices, wipe each cut side with a paper towel to absorb any moisture that has creeped out from the pear onto the surface.
  • Place the pears in the oven-proof skillet, cut side down and cook for 3 minutes, or until they develop a nice golden colour on the surface. 
  • Divide the tablespoon of butter among the four pear halves. Do the same with the cheese, walnuts and cranberries. Drizzle a bit of honey and return the skillet to the oven. Broil for 1-2 minutes, until the cheese and walnuts begin to colour nicely. 
  • Place the skillet in the oven (on an oven shelf right placed right smack in the middle) and lower the temperature to 375°F. Bake for 10 minutes. Turn the oven off and open the oven door.
  • Sprinkle each half with a little sea salt and let it sit for about 10 minutes.
  • Toss the salad greens with the vinaigrette and arrange on plates, arrange 2 halves on each plate.  


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