Easy Thanksgiving Salads Good Enough to Outshine Other Sides

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Roasted Pear and Walnut Salad

This recipe is a perfect mix of sweet, savory, and nutty flavors, making it an elegant addition to any table. Caramelized pear slices are roasted until golden, then tossed with peppery arugula, tangy Gorgonzola cheese, juicy blueberries, and crunchy walnuts. It’s a delightful salad that balances flavors and textures beautifully, ideal for holiday meals or a special gathering!

Ingredients (for 4-6 servings):

For the Salad:

• 2 ripe pears, sliced
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• Salt and pepper, to taste
• 5 oz arugula
• ½ cup Gorgonzola cheese, crumbled
• ½ cup fresh blueberries
• ¼ cup toasted walnuts

For the Dressing:

• 2 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place pear slices on a baking sheet, drizzle with olive oil and honey, and sprinkle with salt and pepper. Roast for 15-20 min., or until tender and caramelized. Let cool slightly.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
3. In a large bowl, combine arugula, Gorgonzola, blueberries, and walnuts. Add the roasted pear slices.
4. Drizzle the dressing over the salad, tossing gently to coat. Adjust seasoning to taste.