In the midst of a rich meal, something fresh and acidic keeps your taste buds awake. Where lettuce splashed with vinaigrette can feel like an afterthought, a juicy, savory-slanting pear salad is worth making room for on a plate full of turkey and cornbread. This is the antithesis of the haphazardly chunked together fruit salads you find at the supermarket for a brunch or dessert spread. Keep the focus on crisp-tart pears—apples also work—and it’s a welcome accompaniment to the other hearty dishes. Sliced razor-thin (use a mandoline) and fanned out on a platter, the fruit acts as an edible canvas for wisps of cheese and clusters of honey-roasted seeds. Leftovers (if you have any, of course) are delightful spooned over a well-toasted and buttered slice of multigrain bread the next day.
Pick firm green pears (Bartlett and Anjou are fair game; use Asian pears in a pinch) to ensure they hold their shape once sliced—even a little underripe is better than slightly over. After slicing, have a taste: If they are very tart, add 1 tsp. honey to the dressing; if fairly sweet, skip it.
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Recipe information
Total Time
35 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Whisk 3 Tbsp. honey, 1 tsp. garlic powder, ½ tsp. freshly ground pepper, 3 Tbsp. extra-virgin olive oil, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add 1 cup raw sunflower seeds, pumpkin seeds (pepitas), and/or coarsely crushed raw nuts (such as walnuts, almonds, and/or hazelnuts) and stir to coat. Spread out in a single layer on a parchment-lined rimmed baking sheet; reserve bowl.
Step 2
Bake seed mixture until golden brown, 12–14 minutes. (Honey mixture will puff up a bit but will deflate when you stir.) Toss honey-roasted seeds, then let cool. Toss again just to break up.
Step 3
Whisk 3 Tbsp. fresh lemon juice, 1 tsp. Dijon mustard, a pinch of kosher salt, and remaining 1 Tbsp. extra-virgin olive oil in reserved bowl. Add 2 lb. firm green pears (such as Bartlett and/or Anjou; about 4 large), cored, thinly sliced, to dressing and gently toss to coat.
Step 4
Arrange pears on a large flat platter. Scatter honey-roasted seeds over and top with 2 oz. Parmesan, aged white cheddar, or Manchego cheese, shaved.
Do Ahead: Honey-roasted seeds can be made 6 hours ahead. Store at room temperature.
