Buttery, golden pears meet juicy blueberries, salty feta and crisp frisée in this colourful autumn salad. A drizzle of fig vinaigrette pulls everything together—sweet, sharp, creamy and savoury in every forkful.
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Roasted Pear Salad with Blueberries and Feta
Sautéed pears, fresh blueberries and crumbled feta are arranged over crisp frisée and finished with a honeyed black fig vinaigrette. A fresh and colourful salad for the transition from late summer into autumn.
Ingredients
Scale
For the dressing
- 60 ml or 2 oz good quality olive oil
- 30 ml or 1 oz black fig vinegar
- 10 ml or 2 tsp honey
- 1 clove garlic, minced
- Fine sea salt and freshly ground black pepper
For the salad
- 14 g or 1 tbsp unsalted butter
- 2 Bosc pears (or 3 Seckel if you can find them), seeds removed, sliced lengthwise into 1” thick pieces (or in halves, if using Seckel)
- 340 g or 12 oz frisée lettuce, washed, dried and torn into bite-sized pieces (1 medium head)
- Sea salt and freshly ground black pepper
- 127 g or 4 oz Feta cheese, crumbled
- 100 g or ¾ c fresh blueberries
Instructions
Make the dressing
- Combine all ingredients in a small bowl or lidded container and mix well.
Assemble the salad
- In a large cast-iron or heavy skillet over medium heat, melt the butter.
- Add the pears and sauté until the cut edges are lightly brown (2-3 minutes).
- Plate the lettuce, drizzle with half the dressing, and season with salt & pepper. Arrange the pear slices, feta and blueberries on top and drizzle with remaining dressing.
