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Thanksgiving Autumn Salad

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Serves: 6

Roasted pears, Serrano ham, toasted hazelnuts and Maytag blue cheese make this recipe perfect for fall entertaining.


3 bartlett pears, cored and sliced into eighths lengthwise

2 t. olive oil

coarse kosher salt and fresh ground pepper

1 c. chopped hazelnuts or pecan halves

2-5 oz. pkg. baby arugula

6 oz. Maytag blue cheese, cubed

1 pkg. La Gruta fig cake, cut into 10 wedges

1 pkg. Don Juan Jamon Serrano, each slice cut in half


1 T. dijon mustard

1 T. pure maple syrup

1/3 c. apple cider vinegar

3/4 c. extra virgin olive oil

1/4 t. coarse kosher salt

1/2 t. fresh ground black pepper






To Prepare

Heat oven to 400°.  Spray 9 x 13 inch sheet pan with non-stick cooking spray. Place pear slices in a single layer on prepared pan. Drizzle with 2 t. olive oil. Season lightly with salt and pepper. Roast for 30 minutes until pears are lightly brown and caramelized around the edges. Remove from oven and allow to cool.

Place hazelnuts or pecan halves on a small sheet pan or aluminum pie pan. Toast in oven for 3-5 minutes. Be sure nuts do not burn. Set aside.

Meanwhile, whisk together all ingredients for the dressing. Toss arugula with dressing.

To Serve

Mound dressed greens on large serving platter. Sprinkle greens with toasted hazelnuts. Arrange roasted pear slices, Serrano ham, fig cake wedges and blue cheese around the greens.

Pair with Pierre Sparr Gewurztraminer.

Eddie's Recipe Tip:

Try preparing our recipe for Sweet Potato Biscuits with Maple Bacon Butter to serve with the salad platter.