Roasted Pear Salad

February 18, 2013 § Leave a comment


I’ve had the ultimate treat yourself weekend. It began with a spa pedicure on Friday, then a facial on Saturday morning (booked because I caved while at the spa on Friday), and finished with a much needed haircut on Sunday. My bangs no longer look like a mop (!), and I’m feeling fresh and rejuvenated all around. Life is slowly starting to get back to normal and I always find getting back into old routines to be such a help. Sitting down with my cookbooks Saturday evening and choosing this week’s recipe felt so good. I was immediately drawn to this simple pear salad. It’s so easy to bring together but has such wow factor.

I’m also really excited  about some stuff we’ve got in the works on the blog front. Lauren’s first post will be up tomorrow, so if you didn’t get a chance to meet her yet- check out her little interview here! And we’ve got another contributor that you all will get to meet in the coming weeks. Throw in a bunch of exciting new content and I tell you, this is gonna be such a knock out year for CC.

Here’s to a great week!

Channeling-Contessa-Roasted-Pear-and-Stilton-Salad-1 Channeling-Contessa-Roasted-Pear-and-Stilton-Salad-2Channeling-Contessa-Roasted-Pear-and-Stilton-Salad-4

Roasted Pear Salad slight adapted from Ina Garten’s Back to Basics
Makes 6 servings

  • 3 ripe but firm Anjou pears (I used Bosq)
  • Freshly squeezed lemon juice (3 lemons)
  • 3 ounces coarsely crumbled sharp blue cheese such as Stilton
  • 1/4 cup dried cranberries
  • 1/4 cup walnut halves, toasted and chopped
  • 1/2 cup apple cider
  • 3 tablespoons port
  • 1/3 cup light brown sugar, lightly packed
  • 1/4 cup good olive oil
  • 6 ounces baby arugula
  • Kosher salt

Preheat the oven to 375°.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature. Note: If you use Bosq pears, they need to bake for 35-40 minutes.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.


A Holiday Kale Salad

December 3, 2012 § Leave a comment

The holidays- they are here. Oh wait, did you already know that? Because everyone is saying it? Yeah, I figured. I do love this time of year. I’m a sucker for sparkly lights, tinsel, and buttery cookies. And I look forward to all the warm traditions with my family. But it’s not all easy. The month of December always proves to be the busiest month of the year, even though it’s the time we’re supposed to be slowing down, sipping hot cocoa…

Apple Chips, Apple Salad, and Apple Quick Bread!

September 24, 2012 § Leave a comment

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Tuscan Kale Salad

September 6, 2012 § Leave a comment

This has definitely been the year of kale in our household. We can’t seem to get enough of it. My first obsession was Kale Chips, and I’ve since moved on to this Tuscan Kale Salad. It’s like the kale version of Caesar salad, but a really good homemade Caesar salad- think raw garlic, tons of fresh parm, and  homemade breadcrumbs. If you met me in person and we were chatting about this salad…

Weekend in Rocky Point

August 13, 2012 § Leave a comment

Hello! And happy Monday. We had such a glorious weekend. On Friday afternoon, we hopped in the car with our friends Nick and Aliza and headed out to Rocky Point Long Island to spend the weekend with another set of friends, Alicia and Ricky. Aliza, Alicia, and I grew up together, and by some miracle have ended up with significant others that have just as much fun hanging out as we do. Does anyone else feel like that can be kind of rare? In any event…Weekend in Rocky Point

Layered Summer Salad

August 8, 2012 § Leave a comment

I missed my recipe post on Monday thanks to the plague that took over my body this weekend, so I decided to skip this week’s Plate to Pixel and focus on the food. I’m gonna guess that’s alright with you!

I am really trying to savor these last few moments of summer, and that’s saying something considering the 90s+ temps we’ve had this year. I’m usually all ready to rush into fall weather, but this year I’m feeling a bit more nostalgic for the long days and killer produce. The month of August…

Subway Friendly Salads

June 29, 2012 § Leave a comment

When writing the title for this post, I hesitated to include the word subway, as I didn’t want you to think I was talking about the less than favorable sandwich chain! I’m actually talking about the subway, as in public transportation. Maybe I should back up a bit?

Last week I went to a dinner party at my friend Carey’s apartment. I brought a salad for a group of 10 or so. Since the subway is my main form of transportation…

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