MAKE A STATEMENT Salad

Add brightness, texture, and a welcome burst of freshness to your feast with these easy, holiday-worthy recipes.

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Brown Butter, Roasted Pear, and Goat Cheese Salad

ROASTING THE PEARS for this salad in butter adds nuttiness, accentuates their sweetness, and softens their texture, the better to contrast with the crisp salad greens, salty cheese, and tart pomegranate arils. The same method also works well with apples and figs, which can be substituted for the pears, if you like.

ACTIVE 40 MIN; TOTAL 50 MIN SERVES 8

¼ cup unsalted butter

6 small (about 5 oz.) multicolored pears, scrubbed, halved, and cored

2 Tbsp. honey

3 Tbsp. sherry vinegar, divided

1 tsp. kosher salt, divided

1½ tsp. Dijon mustard

¼ tsp. black pepper, plus more for garnish

½ cup extra-virgin olive oil

10 cups loosely packed assorted greens (such as arugula, butter lettuce, and Little Gem) (about 10 oz.)

½ cup chopped toasted pecans, plus more for garnish

½ cup pomegranate arils, plus more for garnish

4 oz. goat cheese, crumbled (1 cup), divided

1. Preheat oven to 400°F. Melt butter in a large ovenproof skillet over medium. Add pears, cut sides down; cook, undisturbed, until pears are browned and butter is lightly browned, 10 to 12 minutes. Remove from heat, and flip pears cut sides up. Drizzle pears with honey and 1 tablespoon vinegar; sprinkle with ¼ teaspoon salt. Transfer skillet to oven, and bake until pears are tender and glazed, about 20 minutes.

2. Meanwhile, whisk together mustard, pepper, ½ teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl. Whisking constantly, gradually add oil until vinaigrette is emulsified, 1 to 2 minutes. Set aside or refrigerate until ready to use.