Warm Roasted Pear, Fennel & Blue Cheese Salad

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I was never a salad eater until I discovered the joy of matching salad greens with fruit. Now, whenever I spot a salad recipe with fruit in it, I pounce on it.

This particular recipe – Warm Roasted Pear, Fennel & Blue Cheese Salad – is from New Zealand’s Food magazine (Jun/Jul 201, Issue 71) and looked absolutely tantalising. I couldn’t wait to try it out.

Pears and blue cheese are truly a match made in heaven. Fennel bulb was a first for me, and I wasn’t sure I was going to like it, but I really loved it – the texture is a little like celery, and it has a surprisingly subtle licorice taste to it – a nice compliment to the rest of the salad. I’m totally sold.



Impress your friends (or yourself!) with this gourmet-looking salad. It's surprisingly easy to whip up, but the roasted pears, fennel, and blue cheese make it feel like a restaurant-quality dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Course Salad
Servings 6 Servings
Calories 186 kcal


For the salad

  • ¼ cup runny honey
  • 2 Tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 6 small ripe but firm pears, cored and quartered
  • 1 medium fennel bulb, sliced
  • Salad greens of your choice
  • 80 g creamy blue cheese
  • Optional: Chopped walnuts

For the salad dressing

  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp runny honey
  • Salt and freshly ground black pepper


  • Preheat the oven to 180°C (360°F) and line a roasting tray with baking paper.
  • Mix the honey, olive oil and seasoning in a bowl and toss with the pears and fennel to coat them evenly.
  • Arrange the pears and fennel on the prepared tray in a single layer and roast them in the oven for 12-15 minutes, tossing them once, until the pears are softened and glazed. Set the pears aside to cool for 5 minutes.
  • Arrange the salad greens on a serving platter and top with the roasted pears and fennel. Dot the salad with slices of blue cheese.
  • Whisk the oil, lemon juice and extra honey together and season to taste. Spoon the dressing over the salad just before serving.


Calories: 186kcalCarbohydrates: 18gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1mgPotassium: 16mgFiber: 0.1gSugar: 17gVitamin A: 0.3IUVitamin C: 2mgCalcium: 2mgIron: 0.2mg
Keyword Roasted Pear Fennel Blue Cheese Salad
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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