Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette

Image of Nicole J Corbo
Rated 5.0 based on 2 customer reviews
Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette
Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette


  • ½ cup raspberries
  • ¼ cup grapeseed oil
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon ground cinnamon
  • 2 large Bartlett pears, cored and quartered
  • 2 tablespoons grapeseed oil
  • 1 tablespoon butter
  • 1 cup chopped pecans
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 10 ounces arugula
  • 5 ounces crumbled goat cheese


For best results, we recommend using:


  1. Blend raspberries, ¼ cup grapeseed oil, maple syrup, vinegar, and cinnamon in a blender until smooth; cover and refrigerate while you prepare salad. Alternately, place ingredients in a large bowl and blend with an immersion blender until smooth.
  2. Preheat grill to medium-high, 375˚F to 450˚F (190˚C to 230˚C).
  3. Brush 2 tablespoons grapeseed oil onto pears; place onto grill with cut-side down. Close grill cover and cook until grill marks appear, about 5 minutes per side. Remove from grill and slice lengthwise.
  4. Melt butter in a skillet over medium heat; add pecans. Sprinkle cinnamon and nutmeg over the pecans, toss to coat, and cook until slightly browned, about 1 minute.
  5. Plate arugula. Sprinkle pecans and goat cheese over the arugula. Arrange pear slices onto the salad. Drizzle dressing over salad to serve.
Mealthy tip:

Arugula belongs to the mustard family, which is why the older leaves tend to have a peppery, slightly nutty flavor. At any stage, it is packed with vitamins and minerals. For another fun taste combination, try grilled peaches instead of pears.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Very yummy salad! The grilled pears alone were absolutely delicious. I bet it also tastes amazing with grilled peaches. Perfect summer salad, really enjoyable.

Image of Greg Jones

Greg Jones says:

The raspberry vinaigrette was probably my favorite part of this recipe. I served it with pork loin and my family loved it. The grilled peaches were also really good, it's something we make every summer.