pear, blood orange & smoked almond salad

Don’t just relegate fruit to desserts, it’s brilliant in savory dishes, especially salads. I made this pear, blood orange & smoked almond salad a couple of weeks ago when I received my pear stash winnings from the folks at US Pears…I chatted about it on my last post. Fantastic salad you have to try!

pear and blood orange salad

Blood oranges are in season here & they paired beautifully with the sweetness of the pears. After juicing & segmenting the blood oranges my kitchen looked like a blood-bath. Hence the name I guess. Not only revered for their blood-like hue, blood oranges are both sweet & tart making them pretty darn good to cook with. They have a relatively short season so feel free to switch them for regular oranges if you can’t find them.

blood oranges

From start to finish this salad took me 20 minutes. I know, I’m always harping on about how I love simplicity, especially when it pertains to cooking – this salad is perfect.  The pears are seared in a pan with a little blood orange juice & honey – quick & easy. Use pears that are almost ripe…not soft. Does that makes sense? They’ll softened when cooked but still hold their shape. 

pear salad

Serve this salad up family-style on a nice big platter or arrange it all pretty-like on individual plates. Because this salad is so quick & easy to make serve it for a nice lunch; a side salad with a piece of roasted pork or lamb; or as an appetizer to a sumptuous meal when you’re entertaining. 

pear salad

Vinaigrette, or salad dressing is one of the easiest things to make. A good vinaigrette will elevate a salad. I like to layer flavors so I used blood orange juice in the vinaigrette as well as the segments in the salad. Mustard, honey, olive oil were added too – simple. pear salad

I’m taking part in a 5-day juice challenge this week with about 20,000 other people on the Reboot with Joe website (Joe Cross from Fat, Sick & Nearly Dead documentary). This is day two. I made the decision not to cook for my blog…or my husband this week. It’s hard enough not eating anything but smelling all those wonderful cooking aromas as I roast chicken & such…I’m not too proud to admit, I just couldn’t do it. I’ve never made it past dinner on day 1 in the past so I’m pretty proud of myself that I’m actually on the second day. I made this salad last month but haven’t had a chance to post it until now. Off to make more juice. Wish me luck with the next tree days…I’ll need it. 

pear, blood orange & smoked almond salad
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 tablespoon olive oil
  2. 2 to 3 pears, peeled, halved, cored & cut into wedges
  3. 1 teaspoon ground pepper
  4. pinch of salt
  5. 2 tablespoons blood orange juice
  6. 2 tablespoons honey
  7. 4 generous handfuls of arugula (rocket)
  8. 2 to 3 blood oranges, peeled & segmented
  9. 1/3 cup coarsely chopped smoked almonds
  10. 4 oz (113g) good creamy blue cheese (a gorgonzola or cambozola), thinly sliced
  12. 3 tablespoons blood orange juice
  13. 2 tablespoons olive oil
  14. 1 tablespoon red wine vinegar
  15. 1 tablespoon honey
  16. 2 teaspoons seeded mustard
  17. pinch of salt & pepper
  1. To make the blood orange vinaigrette: Place all ingredients in a jar with a screw-top lid. Shake well to combine.
  2. Heat oil in a large frying pan over medium-high heat. Add pears, pepper & salt. Cook pears, about 7 minutes, stirring occasionally, until lightly browned & softened. Add juice & honey; stir. Cook for 2 to 3 minutes until glazed; set aside.
  3. Arrange arugula on individual plates or a platter. Top with orange segments, pears & almonds. Drizzle with vinaigrette. Top with blue cheese.
The Fresh Aussie
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  1. Looks delish, Lovoni!

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