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Ontario Pear, Blue Cheese and Candied Pecan Salad

Ontario pears are grated and tossed in lemon juice, accompanied by blue cheese and candied pecans over arugula. Served in four small bowls or in a fresh hollowed out pear, and drizzled with citrus vinaigrette.

4 side salads



1/3 cup granulated sugar (75 mL)
1/2 cup pecans (125 mL)
1 tsp water (5 mL)
3 tbsp vegetable oil (45 mL)
1 tbsp white wine vinegar (15 mL)
1 tbsp lemon juice (15 mL)
1/8 tsp prepared mustard (0.5 mL)
Salt and freshly ground black pepper to taste
4 cups baby arugula (1 L)
3 Ontario Bartlett or Bosc pears, grated
5 oz Roquefort blue cheese, crumbled (150 g)


For recipe video in French:



1. In a small saucepan over high heat, stir 1/4 (60 mL) cup of sugar together with the pecans and water. Continue stirring gently until sugar has caramelized the pecans, around 1 minute. Carefully transfer nuts onto parchment paper, allow to cool.

2. For the dressing, blend oil, vinegar, lemon juice, mustard, 1 tbsp (15 mL) sugar, salt and pepper until combined.

3. In 4 separate small bowls, layer arugula, pears and blue cheese. Pour dressing over salad, sprinkle with pecans, and serve.

Tip: Toss grated pear in 1/2 tsp of lemon juice to prevent browning. For presentation, serve salad in a fresh hollowed out pear.

Nutritional Info

Nutrition Facts (per 1/4 of recipe): 531 calories; 11 g protein; 15 g fat ( 10 g saturated fat; 0 g trans fat; 27 mg cholesterol); 34 g carbohydrate (5 g fibre); 25 g sugars; 427 mg sodium; 369 mg potassium


This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.