Caramelized Pear and Blue Cheese Salad

For all its elegance, this is an easy salad to make. The reduced cranberry vinaigrette is a nice complement to the smooth sweetness of the pears.


    Cranberry Vinaigrette
  • 3/4 cup (175 mL) 100% cranberry juice
  • 2 tbsp (30 mL) sugar
  • 2 tsp (10 mL) red wine vinegar
  • 1/2 tsp (2 mL) Dijon mustard
  • 2 tsp (10 mL) vegetable oil
  • 1 firm, ripe pear, such as Bartlett
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) sugar
  • 2 cups (500 mL) baby spring mix salad blend
  • 2 tbsp (30 mL) coarsely chopped toasted walnuts
  • 2 tbsp (30 mL) sweetened dried cranberries
  • 1 oz (30 g) blue cheese, cut into thin slices


  1. For cranberry vinaigrette, whisk juice and sugar in (8-in./20 cm) Sauté Pan using Silicone Sauce Whisk. Bring to a boil; reduce heat to medium and cook 13-15 minutes or until mixture is reduced to 1/4 cup (50 mL). Remove from heat; cool slightly. Pour mixture into Small Batter Bowl; whisk in vinegar and mustard. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.

  2. For salad, cut pear in half lengthwise. Remove seeds from pear halves using Core & More. Melt butter in same Sauté Pan over medium-low heat. Whisk in sugar, spreading mixture evenly over bottom of pan. Place pear halves, cut side down, in pan. Cook 8-10 minutes or until pear halves are tender and cut surface is golden brown; remove from heat.

  3. For each serving, arrange half of the salad blend on serving plate. Sprinkle with walnuts and cranberries. Top with pear half. Drizzle with vinaigrette. Garnish with cheese.


  • 2  servings

Nutrients per serving:

Calories 390, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 52 g, Protein 6 g, Sodium 280 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

 2 starch, 1 fruit, 4 fat (3 carb)

Cook's Tips:

To caramelize means to cook the pears in sugar in order to turn them brown, giving them a sweet, caramel-like flavor. Green or red pears are equally suited for this salad.

Reducing the cranberry juice until a portion of it evaporates concentrates the flavor and color of the liquid for the vinaigrette. Adding a small amount of Dijon mustard to the vinaigrette will keep it from separating.

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