5
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Combine fresh pear with sharp gorgonzola cheese for a plate of sweet and salty goodness.
4 parsnips, (about 500 g), cut diagonally in 1/2-in.-thick slices
1 tbsp olive oil
1 small head radicchio, roughly torn
4 cups spring mix
4 small cooked chicken breasts, shredded
1 large pear, thinly sliced
1 cup walnut halves, toasted
1/2 cup crumbled Gorgonzola
1/3 cup sherry vinegar
1/4 cup olive oil
3 tbsp honey
2 tbsp thyme leaves
2 tsp Dijon mustard
1/4 tsp salt
Salad: Position rack in centre of oven and preheat to 400F. Toss parsnips with 1 tbsp oil on a baking sheet. Roast until tender-crisp, 20 to 25 min.
Arrange radicchio and spring mix on a platter. Top with shredded chicken. Scatter parsnips, pear, walnuts and gorgonzola overtop.
Dressing: Whisk vinegar with 1/4 cup oil, honey, thyme, Dijon and salt in a small bowl. Drizzle over salad just before serving.
We used a red-skinned pear in this recipe, but feel free to substitute any variety you like.
Find a whole month's worth of dinner-in-a-bowl salad recipe in this delicious collection.
Get more of our all-time favourite pear recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.