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Poached Pears with Mixed Greens

Total Time

Prep/Total Time: 30 min.


10 servings

Special occasions call for deliciously different salads like this. Slices of pretty poached pears add fabulous flavor to a mixed green salad.


  • 2 medium ripe Bartlett pears
  • 1/2 cup dry red wine or grape juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 8 cups fresh arugula or baby spinach
  • 2 cups torn curly or Belgian endive
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons chopped walnuts


  1. Peel, core and quarter the pears. Place cut side down in an 11x7-in. baking dish. Add wine or grape juice. Bake, uncovered, at 350° for 15-20 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Cool pears to room temperature.
  2. For dressing, in a small bowl, whisk the vinegar, sugar, oil, salt, cayenne, pepper and reserved poaching liquid. Thinly slice the pears. In a large salad bowl, combine the arugula, endive and pears. Drizzle with dressing; toss to coat. Sprinkle with blue cheese and walnuts.

Nutrition Facts

1 each: 66 calories, 3g fat (1g saturated fat), 3mg cholesterol, 113mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 2g protein.

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