Brown Butter, Roasted Pear, and Goat Cheese Salad

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.