roasted pear endive salad

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This gorgeous roasted pear endive salad is tossed with a maple walnut dressing and topped with tart cherries, toasted pecans and blue cheese. It’s crispy, creamy, crunchy and full of fall flavors.

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Salad
  • Method: Roast
  • Cuisine: American


walnut maple dressing

  • 2 tbsp sherry vinegar
  • 1 tbsp maple syrup
  • 2 tbsp walnut oil
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt, plus more to taste
  • freshly ground black pepper

roasted pear endive salad 

  • 1/2 cup pecans
  • 2 firm pears (Anjou, Bartlett or Bosc), peeled, cored and diced into 1/2-inch pieces
  • 1 tbsp melted butter
  • 2 tbsp maple syrup
  • kosher salt
  • 1/4 cup tart cherries
  • 9 heads Belgian endive (1 pound), preferably red, stems trimmed and leaves separated
  • 1/2 cup (about 2 oz) crumbled Roquefort or other strong blue cheese
  • freshly ground black pepper, for serving


walnut maple dressing

  1. In a bowl or glass measuring cup, combine sherry vinegar, maple syrup, walnut oil, olive oil, salt and black pepper. Whisk until emulsified and thick. Taste and adjust seasoning if needed. 

roasted pear endive salad 

  1. Preheat oven to 350°F. 
  2. Arrange pecans in an even layer on a foil lined sheet pan. Roast for 5- 8 minutes, or until fragrant and just beginning to darken. Let cool slightly, then roughly chop and transfer to a bowl. Increase oven to 400°F.
  3. In a small bowl, toss pears, melted butter, maple syrup, and a pinch of salt together. Spread in an even layer on the same foil lined sheet pan. Roast 15- 20 minutes, or until just tender but not mushy (check after 10 minutes, it will vary by pear type and ripeness). Set aside to cool slightly, then transfer to the bowl of pecans. Add the cherries and gently toss with a few spoonfuls of the dressing.
  4. Toss endive leaves with the remaining dressing until coated to your liking (you may not need all of it) and arrange in a shallow serving bowl. Spoon pear mixture over top and in the natural curve of the leaves, then scatter with crumbled blue cheese. Serve with freshly ground black pepper.