As fall settles in, nothing pairs better with crisp autumn weather than a fresh, warm salad featuring seasonal fruits and a creamy, nutty dressing. Our Roasted Pear Salad with Pistachio Butter Dressing combines the rich flavors of salted pistachio butter, Dijon mustard, and maple syrup for a velvety dressing that complements roasted pears and mixed greens. Each bite is a burst of contrasting textures and flavors, making it perfect for a festive dinner or a comforting lunch.

Ingredients You’ll Love:

• Roasted Pears: Lightly caramelized for natural sweetness
• Salted Pistachio Butter Dressing: Smooth, savory, and slightly sweet, thanks to the Seed & Shell Salted Pistachio Butter and maple syrup
• Toppings: Crumbled feta or goat cheese, toasted walnuts, and a sprinkle of dried cranberries or cherries

Why Pistachio Butter?

Seed & Shell’s Salted Pistachio Butter adds a creamy texture and rich, nutty flavor that you won’t find with other nut butters. The dressing brings an earthy warmth to the salad, pairing beautifully with the pears and greens.

Roasted Pear Salad with Pistachio Butter Dressing

Servings: 4

Prep time: 10 min

Cooking time: 25 min 

 

Ingredients:

For the Salad:

• 4 ripe pears, halved and cored
• 4 cups mixed greens
• 1/4 cup toasted walnuts or pecans
• 1/3 cup crumbled feta or goat cheese
• 1/2 cup raspberries 
• 1/4 cup dried cranberries or cherries

For the Pistachio Butter Dressing:

• 2 tbsp salted pistachio butter
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup or agave
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste 

Instructions:

1. Roast the Pears:

• Preheat the oven to 400°F (200°C)
• Cut the pears in half and core using a spoon or small ice cream scoop. Place ½ teaspoon of cheese into each pear.
• Place the pear halves on a baking sheet lined with parchment paper. Drizzle with a little olive oil and a pinch of salt.
• Roast for 20-25 minutes until tender and slightly caramelized.

2. Prepare the Dressing:

• In a small bowl, whisk together the pistachio butter, Dijon mustard, maple syrup, lemon juice, and olive oil until smooth and creamy.
• Season with salt and pepper to taste.

3. Assemble the Salad:

• In a large bowl or platter, layer the mixed greens, roasted pear halves.
• Sprinkle the toasted walnuts or pecans, crumbled cheese, raspberries and dried cranberries over the top.

4. Dress and Serve:

• Drizzle the pistachio butter dressing over the salad just before serving.

Give this recipe a try for a fresh twist on your salad game – and don't forget to tag us when you make it!