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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

Reviews (2 reviews)

  • 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"!

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