December 29, 2017
Recipe by Chef Mark Allison 
Director of Culinary Nutrition
Dole Nutrition Institute
Kannapolis, NC

Caramelized Pear, Roasted Tomato and Lentil Salad Ingredients

  • 2 small tomatoes, still on the vine
  • 4 tablespoons olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • 1 tablespoon agave nectar
  • 2 ripe DOLE® Pears, cored and cut into 8 wedges
  • 2 cups cooked lentils
  • 1/2 cup chopped walnuts
  • 1/4 cup DOLE Green Onions, thinly sliced
  • 1 red chili pepper, thinly sliced
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 pkg. (6 oz.) DOLE Butter Bliss


  1. Preheat oven to 350°F.
  2. Roast vine-ripened tomatoes 15 minutes or until soft. Set aside.
  3. Combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and agave nectar in skillet. Add pears; simmer for 15 minutes or until soft, turning once. Remove pears from heat; set aside.
  4. Toss lentils, walnuts, green onions, chili pepper, remaining 2 tablespoons olive oil, and lemon peel and lemon juice.
  5. Arrange DOLE Butter Bliss salad blend on serving platter. Drizzle salad with remaining 1 tablespoon balsamic vinegar. Top with lentil salad, caramelized pears and roasted tomatoes. Serve immediately.

Tip: Take your time pan-roasting the pears. The cooking time will vary according to the pears’ firmness.
Recipe courtesy of: