Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese

Does it seem like all I ever eat are pastries and salad? Based on my posts, perhaps it does. It’s actually probably not such a bad idea to balance the brownies, cookies and cakes with light and fresh veggie dishes.

Tonight was no different. Before baking a completely awful-for-you, artery-clogging and incredibly, buttery and decadent almond buttercake, I made myself a quick winter dinner salad of sauteed carrots, sliced bartlett pears and crumbled blue cheese over a bed of balsamic vinaigrette-dressed romaine lettuce. (Yup, still working my way through the family-size bag of carrots in the fridge.)

I really enjoyed this salad. Not only did it take only 15 minutes total to prep, cook and plate, but it also turned out to be an interesting combination of wintery vegetable and fruit flavors. Pear and blue cheese are always a great food-pairing; these tossed with balsamic-dressed salad greens is even better. I wasn’t worried about adding the carrots—besides being mild in flavor, I knew sauteeing them would bring out a sweetness that would complement nicely with the pears and blue cheese.

Winter Salad of Sauteed Carrots, Bartlett Pears and Blue Cheese (my own recipe)

Serves 2.



2 carrots, peeled, cut into thirds and sliced lengthwise thinly

2 cloves garlic, sliced thinly

1/2 medium onion, sliced thinly

1/2 tsp sugar

olive oil

salt and pepper to taste


6 large leaves romaine lettuce, washed, dried and roughly chopped or torn

2 bartlett pears, quartered, cored and sliced

2 oz blue cheese, crumbled

1/4 cup balsamic vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste


  1. Heat a non-stick pan over low heat. In a little olive oil, saute the onion, garlic and carrots until tender (ca. 10 minutes).
  2. While the carrots are cooking, prepare the dressing by whisking together the vinegar, extra virgin olive oil, salt and pepper in a small bowl. Set aside.
  3. In a salad bowl, toss the lettuce, half the pears and the dressing together. Divide between two plates.
  4. Once the carrots are finished cooking, Top each plate with the carrots and remaining pear slices. Crumble the blue cheese over the top of each plate.
  5. Serve.
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  • wildcrane  On December 17, 2009 at 11:52 am

    I really love your page. Will find some recipes for the holidays.

    • Theresa  On December 17, 2009 at 1:03 pm

      So sweet of you! Thank you! Will be posting more recipes and pics soon! (Planning on panettone this weekend.)

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