Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Winter Vegetable and Pear Salad with Cheddar and Almonds

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

A ginger-lemon vinaigrette makes for a tart contrast with the sweet roasted root vegetables and pears in this salad.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad


For the salad

  • 1/2 lb. peeled butternut squash, cut into 3/4-inch dice
  • 1/2 lb. firm-ripe pears, cored and cut into 3/4-inch wedges
  • 1/4 lb. sweet potatoes, cut into 3/4-inch dice
  • 1/4 lb. turnips, cut into 3/4-inch dice
  • 1/4 lb. peeled rutabaga, cut into 3/4-inch dice
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 4 lightly packed cups mixed sturdy winter greens (such as red chard, baby kale, and spinach), torn or cut into bite-size pieces if large
  • 1/3 to 2/3 cup crumbled aged Cheddar
  • 1/4 cup toasted almonds, coarsely chopped

For the vinaigrette

  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced scallions
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh lemon juice; more to taste
  • 1/2 to 1 tsp. finely grated lemon zest
  • 1 to 2 tsp. finely chopped fresh mint
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 10
  • Sodium (mg): 660
  • Carbohydrates (g): 29
  • Fiber (g): 6
  • Protein (g): 7


Roast the vegetables

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a large bowl, combine the vegetables and pears with the oil and 1 tsp. salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the scallions and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lemon juice, zest, mint, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more lemon juice, salt, or pepper as needed.

Assemble the salad

  • Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Cheddar and almonds. Serve right away, passing the remaining dressing at the table.


Rate or Review


  • treisner | 12/23/2015

    This has been a huge hit with everyone I have served it to. I cook for adults and little ones, and I love the fact that I can set aside a few deliciously roasted vegetables for my daughter (who doesn't like salad greens yet) and then serve up a fancy yet robust salad for everyone else. I would advise not to go with 100% mature kale greens as your base, but you can certainly mix some in with more tender spinach and chard. This makes a great one dish side to birds and meat roasts, but it can stand on its own as dinner.

  • chanasimcha | 01/19/2015

    Made this for dinner last night as a side dish. It was delicious and very easy to assemble. My husband declared it "a keeper"!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks