Roasted Pear, Pecan, and Goat Cheese Salad

I love fall. I’m pretty sure it’s my favorite season. Well, maybe not. But it’s definitely in my top four.  

And right now, it is officially fall. I know this because the high in Los Angeles today, according to our local weather girl, is going to be 78 degrees.

Don’t understand the significance? Then you most likely live in a location that has actual weather and actual seasons. Unlike Los Angeles that has… sun, in varying degrees.

Her exact words, I kid you not, were, “See how these temperatures are dropping? Looks like we’ve got a cool week ahead of us.”

I wonder if I’ll have time to buy that winter parka I’ve been eying at the mall. Never know when you might need it with these freezing fall days that lay ahead.

To be fair, a day at 78 degrees is definitely a dramatic change from 2 weeks ago, when the thermometer on my 1997 Volvo station wagon—which is as reliable as the fact that I could probably drive that car through a brick wall and it would still be totally intact—reported that, as I pulled into my driveway, it was 106 degrees outside. So, 78 degrees, kind of a big deal. And, it was actually cloudy this morning.

So, Perky Weather Girl, maybe you have a point.

Anyway, whether having weather below 80 degrees, warrants it or not, you should most definitely make this fall salad.


It’s simple and warm and sweet and filling and fall-y, and that’s not a word… except for how I just made it one.

Roasted Pear, Pecan, and Goat Cheese Salad

Serves 3


For the salad:

3 bosc pears, ripe but not too soft, cut in half, cored, and sliced about ¼ inch think.

1 teaspoon butter

½ cup pecans

4 cups baby spinach

3 oz goat cheese

For the dressing:

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

salt and pepper to taste

Preheat oven to 375. Spray baking sheet with nonstick spray and place pears, in one flat layer, on the sheet. Bake for 30 minutes. The bottoms of the pears should look caramelized and the tops should be soft to the touch. Remove from heat and set aside.

While the pears bake, heat the butter in a skillet over medium heat. Add pecans and toast for about 5 minutes, stirring frequently to prevent burning. They will begin to darken in color. Remove from heat.

Combine spinach, pears and pecans. Crumble goat cheese onto each salad.

To make the dressing, simply combine all the ingredients and mix well. Pour over salads and serve immediately.