Roasted Beet & Pear Salad with Feta Recipe
A vibrant and wholesome Roasted Beet & Pear Salad with creamy feta, crunchy walnuts, and a tangy balsamic dressing. Perfect as a light lunch or an elegant side dish, this salad combines the natural sweetness of roasted beets and pears with savory feta and nutty flavors for a delightful balance of textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 3 medium beets, peeled and cubed (450 g)
- 2 ripe pears, sliced (300 g)
- 2 tablespoons olive oil (30 ml)
- Salt and pepper, to taste
- 4 cups mixed greens or arugula (120 g)
- 1/2 cup crumbled feta cheese (75 g)
- 1/4 cup toasted walnuts, chopped (30 g)
Dressing
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- 1 teaspoon honey (5 ml)
- Salt and pepper, to taste
Instructions
- Prepare and Roast Beets and Pears: Preheat your oven to 400°F (200°C). Toss the peeled and cubed beets and sliced pears with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 25 to 30 minutes until tender and slightly caramelized, stirring halfway through to ensure even roasting.
- Make the Dressing: While the beets and pears are roasting, whisk together 2 tablespoons of olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and a pinch of salt and pepper in a small bowl until smooth and well combined.
- Assemble the Salad: In a large salad bowl, combine the mixed greens or arugula with the roasted beets and pears. Drizzle the salad evenly with the prepared dressing and toss gently to coat.
- Add Toppings: Sprinkle the crumbled feta cheese and toasted walnuts over the top of the salad for added creaminess and crunch. Serve immediately to enjoy the freshest flavors.
Notes
- Beets can be roasted ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Use ripe but firm pears to prevent them from becoming too mushy when roasted.
- Walnuts can be replaced with pecans or almonds based on preference.
- If you prefer a sweeter dressing, increase the honey slightly.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 13g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Roasted beet salad, pear salad, feta cheese salad, healthy salad recipe, vegetarian salad, walnut salad, balsamic dressing, fall salad