This Beet and Pear Salad is made with roasted beets, fresh Bartlett pears, figs, feta cheese, toasted almonds, and a savory lemon Dijon dressing. Sweet, savory, and full of texture, it's an easy salad for fall dinners, holiday gatherings, or a light lunch.
Recipe Highlights
- Ready in about 20 minutes when the beets are already roasted.
- Made with pears, figs, roasted beets, feta, and sliced almonds.
- Finished with a homemade Dijon vinaigrette dressing.
- Works as a light lunch, side dish, or holiday salad.
- Easy to turn into a complete meal with chicken, steak, salmon, or shrimp.
Why This Beet and Pear Salad Works
This beet and pear salad is perfect for late summer. Fresh beets are in season, and we've been roasting them every week. Bartlett pears are especially juicy this time of year, and fresh figs, well, figs have a place in my heart. They show up in August, stay for only a couple of months, and they're spectacular.
I pulled the best of the late-summer harvest together in this colorful salad. Of course, use what you love.
When apples are in season, they make a good substitute for pears. Goat cheese can be used instead of feta, and pistachios, pecans, or walnuts can replace the sliced almonds.
For the greens, I used a box of mixed salad greens. Chopped romaine, iceberg, arugula, or your favorite lettuce blend will also work.
Ingredients
For the Salad
- Mixed salad greens
- Roasted beets or well-drained canned beets
- Bartlett or Bosc pear
- Fresh figs
- Feta cheese
- Red onion
- Sliced almonds, chopped pecans, or pistachios
Lemon Dijon Dressing
- Fresh lemon juice, red wine vinegar, or balsamic vinegar
- Dijon mustard
- Garlic
- Honey
- Fresh thyme or Italian seasoning
- Extra virgin olive oil
- Sea salt
- Black pepper
How to Roast Beets
Start with fresh red beets. Trim off the tops and roots, scrub them well, and slice them into quarters so they cook more quickly.
Toss the beets with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast at 400°F for about 30 minutes, stirring halfway through, until the beets are fork-tender.
Let them cool enough to handle. Rub or peel off the skins, then cut the beets into bite-size pieces for the salad.
For detailed instructions and tips, see my Roasted Red Beets recipe.
Beet and Pear Salad with Fresh Figs
- Whisk together the lemon juice, red wine vinegar, or balsamic, Dijon mustard, garlic, honey, thyme or Italian seasoning, salt, and pepper. Slowly whisk in the olive oil until the dressing is combined.
- Arrange the salad greens in a large serving bowl or on individual plates.
- Add the roasted beets, sliced pear, fresh figs, red onion, and crumbled feta.
- Sprinkle the almonds over the top.
- Drizzle with the dressing just before serving, then toss gently.
Chef Tips
- Roast the beets up to 2 days ahead of time to make this salad come together quickly.
- Slice the pear just before serving to help prevent browning.
- Toast the almonds in a dry skillet for a deeper, nuttier flavor.
- Dress the salad right before serving to keep the greens crisp.
FAQ
Bartlett pears add wonderful sweetness and a soft texture, but Bosc or Anjou pears are also excellent choices.
Yes. Roast the beets, prepare the dressing, and slice the other ingredients ahead of time. Assemble the salad just before serving.
This salad pairs well with roasted chicken, grilled steak, seafood, or a bowl of soup for a simple meal.
Absolutely! Drain them well and pat them dry before adding them to the salad.
Storage
Store the lemon Dijon dressing in a covered jar in the refrigerator for up to 5 days.
Keep the salad ingredients and dressing separate, then assemble and dress the salad just before serving so the greens stay crisp and the fruit keeps its texture.
FAQ
Beet and Pear Salad with Figs and Feta
Ingredients
For The Salad
- 4 cups mixed salad greens
- 1 cup roasted beets cut into bite-size pieces
- 1 ripe Bartlett pear cored and thinly sliced
- 3 fresh figs halved or quartered
- ⅓ cup crumbled feta cheese or goat cheese
- ¼ cup thinly sliced red onion
- ¼ cup sliced almonds, or pistachios, pecans, or walnuts
For the Lemon Dijon Dressing
- 2 tablespoons fresh lemon juice, red wine vinegar, or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon honey
- ½ teaspoon fresh thyme or Italian seasoning
- ½ teaspoon sea salt
- freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Make the dressing: Whisk together the lemon juice, red wine vinegar, or balsamic, Dijon mustard, garlic, honey, thyme or Italian seasoning, salt, and pepper. Slowly whisk in the olive oil until the dressing is combined.
- Build the salad: Add the mixed greens to a large serving bowl. Arrange the roasted beets, sliced pear, figs, red onion, feta, and almonds over the greens.
- Dress and serve: Drizzle with 2 to 3 tablespoons of the Dijon dressing just before serving. Toss gently and serve immediately.
Notes
Nutrition
This salad pairs well with roasted chicken, grilled steak, seafood, or a bowl of soup for a simple meal.
Yes. Roast the beets, prepare the dressing, and slice the other ingredients ahead of time. Assemble the salad just before serving.
Absolutely! Drain them well and pat them dry before adding them to the salad.
Bartlett pears add wonderful sweetness and a soft texture, but Bosc or Anjou pears are also excellent choices.
Slice the Bartlett pears right before serving. If you are prepping them ahead of time, a quick toss in a little fresh lemon juice will help prevent browning.
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