Brown Butter, Roasted Pear, and Goat Cheese Salad

Tender, caramelized pears roasted in nutty brown butter crown this festive salad of peppery greens, tangy goat cheese, and jewel-like pomegranate arils for a stunning holiday-worthy starter.

Active Time: 40 mins
Total Time: 50 mins
Servings: 8

• Roasting pears in nutty brown butter and honey creates a caramelized glaze that complements the peppery greens and tangy goat cheese.
• A bright sherry vinaigrette balances the salad’s sweet, savory, and nutty flavors, while pomegranate arils and toasted pecans add vibrant texture.
• The dish is elegant yet easy to prepare, making it ideal for holiday entertaining or a special weeknight meal.

This salad is the kind of dish that makes an entrance. Warm, golden pears caramelized in nutty, fragrant brown butter are drizzled with a touch of honey and roasted until tender. Their natural sweetness pairs beautifully with the peppery bite of arugula and the soft, mild greens in the salad mix. A tangy sherry vinaigrette, whisked until perfectly emulsified, brightens every bite while tying the flavors together. Crunchy toasted pecans add texture, and pomegranate arils lend pops of tart juiciness and a jewel-like finish.

The goat cheese, crumbled over the salad in two stages, adds creamy tang and visual contrast against the greens and pears. The result is a beautifully balanced dish that plays with sweet, savory, nutty, and tangy elements in every forkful.

While this salad feels luxurious, it’s simple enough for any confident home cook to prepare. The pears roast in under 20 minutes, and the vinaigrette can be made ahead, making it an excellent choice for entertaining. It’s also adaptable: Swap in Gorgonzola for a more pungent cheese, or try apples instead of pears. Whether served as a holiday starter or a special weeknight salad, this recipe delivers a show-stopping centerpiece that celebrates seasonal produce at its best.

Brown butter develops when the milk solids in butter toast, producing a nutty aroma and golden-brown color. Choosing smaller pears ensures manageable serving sizes. Use a mix of greens for varied texture and flavor; arugula’s peppery bite balances the pears’ sweetness well.

What’s the easiest way to remove the arils from a pomegranate?

The easiest, least-messy way to remove pomegranate seeds is the water bowl method. Score the skin lightly around the fruit’s center using a chef’s or paring knife, then twist to separate the halves. Submerge one half in a bowl of cool water, and gently loosen the arils with your fingers. The seeds sink while the white pith floats, making it easy to skim off and discard. Drain and pat the seeds dry before using them in salads, desserts, or snacking.

Should the pears be firm or ripe?

For roasting in brown butter, pears should be ripe but still firm. Overripe pears can become mushy and lose their shape during cooking, while very hard, underripe pears may not develop enough sweetness or tenderness. Look for fruit that yields slightly to gentle pressure near the stem but isn’t soft. This ensures the pears caramelize beautifully in the brown butter, hold their shape, and deliver the perfect balance of tender texture and concentrated flavor in the finished dish.

Notes from the Food & Wine Test Kitchen 

• Smaller pears (about 5 ounces each) roast evenly and portion well.
• A 3:1 ratio of oil to vinegar creates a perfectly balanced vinaigrette.
• Toasting pecans intensifies their nutty flavor and enhances their crunch.

This recipe was developed by Melissa Gray-Streett; the text was written by Breana Killeen.

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Ingredients

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This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings

• 1/4 cup unsalted butter

• 6 small (about 5 ounce) multicolored pears, scrubbed, halved, and cored

• 2 tablespoons honey

• 3 tablespoons sherry vinegar, divided

• 1 teaspoon kosher kosher salt, divided

• 1 1/2 teaspoons Dijon mustard

• 1/4 teaspoon black pepper, plus more for garnish

• 1/2 cup extra-virgin olive oil

• 10 cups loosely packed assorted greens (such as arugula, butter lettuce, and Little Gem) (about 10 ounces)

• 1/2 cup chopped toasted pecans, plus more for garnish

• 1/2 cup pomegranate arils, plus more for garnish

• 4 ounces goat cheese, crumbled (1 cup), divided

Directions

1. Preheat oven to 400°F. Melt butter in a large ovenproof skillet over medium. Add pears, cut sides down; cook, undisturbed, until pears are browned and butter is lightly browned, 10 to 12 minutes. Remove from heat, and flip pears cut sides up. Drizzle pears with honey and 1 tablespoon vinegar; sprinkle with 1/4 teaspoon salt. Transfer skillet to oven, and bake until pears are tender and glazed, about 20 minutes.

2. Meanwhile, whisk together mustard, pepper, 1/2 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl. Whisking constantly, gradually add oil until vinaigrette is emulsified, 1 to 2 minutes. Set aside or refrigerate until ready to use.

3. Toss together greens, vinaigrette, pecans, pomegranate arils, half of the cheese (about 1/2 cup), and remaining 1/4 teaspoon salt in a large bowl until evenly coated and distributed. Arrange roasted pears on top of salad, and drizzle with any remaining brown butter mixture in skillet. Sprinkle with remaining half of cheese (about 1/2 cup). Garnish with additional black pepper, pecans, and pomegranate arils. Serve immediately.

Make ahead

The vinaigrette can be made up to three days ahead and refrigerated in an airtight container. Roast the pears just before serving for the best flavor and texture. Prep the greens, pecans, and pomegranate in advance to streamline assembly.

Originally appeared in Food & Wine magazine, November 2025