Step into my little autumn tavern, where the air smells of roasted garlic, earthy beets, and warm spices. The leaves outside may be turning gold, but inside, the table is set with vibrant, seasonal flavors that celebrate fall’s bounty. This Fall Beet & Pear Salad, dressed in a sweet and savory maple roasted garlic vinaigrette, is more than just a salad—it’s a cozy ritual, a moment of comfort, and a little bite of magic you can taste. Pull up a chair, pour yourself a warm drink, and let this rustic, colorful dish transport you to the heart of a calm, enchanting autumn.
This Fall Beet & Pear Salad is a true celebration of autumn’s bounty, making it especially popular during the cooler months when beets and pears are at their peak. Its earthy roasted flavors, sweet pear notes, and warm maple-roasted garlic vinaigrette evoke cozy, comforting vibes that perfectly suit the season. It’s an ideal addition to Thanksgiving or harvest-themed meals, offering a fresh, vibrant contrast to heavier dishes like roasted meats and pies, and it also works beautifully for Christmas or winter gatherings where seasonal produce shines. The combination of roasted root vegetables, sweet fruit, toasted seeds, and a touch of warm spices makes this salad a seasonal favorite that captures the essence of fall on every plate.
This recipe features my Autumn Herbed Pickled Onions and inspired by my Elven Orchard Summer Salad.
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Salad
- medium beets
- pear
- pickled onions
- pumpkin seeds
- goat cheese
- fresh parsley
- sea salt
- black pepper
Maple Roasted Garlic Vinaigrette
- garlic
- extra virgin olive oil
- apple cider vinegar
- maple syrup
- dijon mustard
- sea salt
- black pepper
Instructions
- Roast the garlic and beets: Preheat oven to 400°F (200°C). Roast the garlic (head sliced, drizzled with oil, wrapped in foil) for 30–35 minutes until soft. Wrap the beets in foil with a drizzle of oil and roast 40–50 minutes until tender.
- Prep salad ingredients: Peel and cut the roasted beets into wedges, chop or cube the pear, and finely chop the parsley.
- Make the vinaigrette: Blend roasted garlic with olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and optional spices. Adjust flavors to taste.
- Assemble the salad: Toss beets, pear, parsley, and pickled onions with the vinaigrette. Plate and top with toasted pumpkin seeds and crumbled goat cheese. Serve immediately.
Hint: For extra flavor, lightly pan-sear the pear slices before adding them to the salad. This brings out their natural sweetness and adds a subtle caramelized depth that pairs beautifully with the earthy beets and maple-roasted garlic vinaigrette.
Substitutions
- Goat cheese: Swap with feta, vegan cheese, or omit entirely for a dairy-free option.
- Maple syrup: Use honey (for non-vegan) or agave nectar for a vegan-friendly sweetener.
- Pumpkin seeds: Substitute with sunflower seeds, toasted walnuts, or pecans if nut-free or for a different crunch.
- Pear: Try apple slices or cooked quince if pears aren’t available or for a seasonal twist.
- Olive oil: Any neutral oil like avocado or sunflower oil works if needed.
Variations
- Spicy - Add a pinch of cayenne or chili flakes to the vinaigrette, and sprinkle some spicy roasted pepitas on top for a warm, autumnal kick.
- Deluxe - Incorporate arugula or baby spinach for extra greens, add roasted walnuts or candied pecans, and drizzle a little balsamic reduction over the top for a richer, more decadent salad.
- Kid friendly - Skip the pickled onions and any strong spices. Use mild apple slices instead of pear if preferred, and top with toasted seeds and a little crumbled mild cheese for a sweeter, approachable flavor kids will enjoy.
Equipment
- Oven
- Baking sheet or roasting pan
- Aluminum foil
- Knife and cutting board
- Mixing bowls
- Blender or whisk (for vinaigrette)
- Spoon or spatula (for tossing salad)
- Small pan (optional, for lightly searing pears)
You can find my kitchen tavern favorites here!
Fall Beet & Pear Salad with Maple Roasted Garlic Vinaigrette
Equipment
- Oven
- 1 Baking Sheet
- Aluminum Foil
- 1 knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 immersion blender or whisk
- 1 spatula or tongs for tossing the salad
Ingredients
For the Salad
- 2 medium beets roasted and sliced into wedges
- 1 ripe pear cubed or thinly sliced
- 2 tbsp autumn herbed pickled onions
- 2 tbsp pumpkin seeds
- 2 tbsp goat cheese crumbled
- ¼ cup fresh parsley finely chopped
- sea salt and black pepper to taste
For the Maple Roasted Garlic Vinaigrette
- 1 whole head of garlic
- 3 tbsp olive oil extra virgin
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until soft and golden. Let cool slightly, then squeeze the cloves from their skins.
- While the garlic roasts, scrub the beets, drizzle with olive oil, wrap in foil, and roast 40–50 minutes until tender. Once cool enough to handle, peel and slice into wedges. Optional: soak the beets in an ice bath to cool then down quicker.
- Chop the pear into small cubes and finely chop the parsley.
- Blend or whisk roasted garlic with olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and optional spices. Adjust for sweetness, acidity, or richness to taste.
- Toss the beets, pear, parsley, and pickled onions with the vinaigrette. Plate, then sprinkle with toasted pumpkin seeds and crumbled goat cheese. Serve immediately and enjoy!
Storage
Store leftover salad components separately for best freshness. Keep roasted beets, vinaigrette, and pears in airtight containers in the refrigerator for up to 3–4 days. Toasted pumpkin seeds and crumbled goat cheese are best stored separately at room temperature (seeds) or in the fridge (cheese) and added just before serving. Once assembled, the salad is best enjoyed immediately, as the vinaigrette can soften the beets and pears over time.
FAQ
Yes! They save time, but roasting fresh beets gives a richer, earthy flavor.
Goat cheese works beautifully, but feta or a vegan cheese substitute is perfect for dietary needs.
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Pairing
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