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Roasted Pear and Raspberry Salad


  • 6 c. romaine chopped
  • 2-3 cups arugula
  • 1 carton fresh raspberries
  • 3 pears roasted (see recipe below) or serve raw
  • butter honey and thyme for baking pears
  • 1/2 c. pistachios
  • 1/2 crumbled blue cheese or other cheese
  • Poppy Seed Dressing:
  • 2/3 c. mayonnaise
  • 1/2 c. milk
  • 5 Tbsp. sugar
  • 8 tsp. apple cider vinegar
  • 4 tsp. poppyseeds


  1. To make the dressing whisk together the mayonnaise, milk, sugar, vinegar and poppyseeds. Refrigerate until ready to serve.
  2. To roast the pears: Peel, cut in half and core the pears. Put a teaspoon of butter into each hallowed out part of the pears, sprinkle with thyme and drizzle with honey. I added pieces of bay leaves on top. Bake in 400° oven for one hour. When cool enough to handle cut into thin slices or cubes.
  3. For salad: In large bowl add the romaine and arugula, raspberries, pears, pistachios and blue cheese. Toss lightly. Add the poppyseed dressing and carefully toss to coat all the ingredients. Serve immediately.

Recipe Notes

Note: Dried cranberries would be a great substitute for the raspberries and you can use the pears fresh without roasting.

Serves 10