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Honey-Roasted Pear Salad with Thyme Verjus Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant honey-roasted pear salad with thyme verjus dressing is a sophisticated vegetarian starter or light lunch that celebrates the balance of sweet and savoury flavours. The pears are roasted on a bed of fresh thyme until tender and fragrant, creating a beautiful fanned centerpiece. The natural sweetness of the fruit is perfectly offset by the tang of the verjus and the herbal notes of the dressing, making it a wonderful dish for autumn or winter entertaining.

Textures play a vital role in this recipe, with creamy blue cheese and crunchy toasted hazelnuts providing a satisfying contrast to the soft fruit and peppery rocket. It is an excellent choice for a dinner party as the pears can be prepared up to three hours in advance. Serve with a glass of crisp white wine to highlight the delicate fruit notes and the richness of the cheese.

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Ingredients for Honey-Roasted Pear Salad with Thyme Verjus Dressing

  • 80ml verjus or 45ml white grape juice and 2 tablespoons apple cider vinegar

  • 80ml grapeseed oil

  • 1 large shallot, finely chopped

  • 2 teaspoons fresh thyme leaves

  • 3 bunches fresh thyme sprigs

  • 4 ripe but firm Bartlett pears (about 1.1kg), halved, cored

  • 1/4 cup honey

  • 1 head of butter lettuce, coarsely torn

  • 110g baby rocket

  • 170g blue cheese, sliced or coarsely crumbled

  • 80g hazelnuts, toasted, coarsely chopped

How to make Honey-Roasted Pear Salad with Thyme Verjus Dressing

Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Preheat oven to 204°C. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.

Combine lettuce and rocket in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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