Mixed Salad with Honey Roasted Pear, Feta Cheese and Dijon Herb Vinaigrette

Pear Salad

There is no reason why a salad, whether eaten as a main course or as a starter, has to be boring. A few flavorful ingredients not only can make a salad erupt with flavor, but it can also add a substantial amount of nutritional quality to the diet when done right. This recipe not only tastes great but also covers many of the dietary bases as well. An added bonus with this one is that it looks really nice on the plate, so it presents well if you need to impress some dinner guests. I usually do it as a starter, but it makes for a great lunch or side salad.


– 8 oz. baby spring mix

– 2 medium carrots, diced

– 1 cup cherry tomatoes, halved

– 1 English cucumber, diced

– 4 oz. feta cheese, crumbled

– 1 pear, cored and diced

– 1 tablespoon honey

– 1 tablespoon olive oil

– ½ teaspoon dried thyme

– ½ teaspoon salt

– ½ teaspoon pepper


1. Toss the diced pear in the honey, olive oil, thyme, salt and pepper. Lay flat in a shallow baking dish and roast at 400 degrees for 5–8 minutes or until it begins to soften and caramelize. Remove from the oven and cool down immediately.

2. Mix the (cooled) pear with the rest of the ingredients and toss with the dressing.

This makes 8 servings as a side salad.



– ½ shallot, finely chopped

– 1 small clove garlic, minced

– 1 tablespoon Dijon mustard

– 1 tablespoon apple cider vinegar

– 1 tablespoon honey

– 2 tablespoons extra virgin olive oil

– 1 teaspoon salt

– 1 teaspoon pepper

– ½ teaspoon fresh rosemary (optional)

– 1 teaspoon fresh parsley (optional)

1. Add all ingredients in order and whisk together. Whisk again right before adding to the salad.




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