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Radicchio Salad with Pears and Roasted Eggplant

Radicchio Salad with Pears and Roasted Eggplant

As a personal chef, I constantly need to come up with new and unique ways to utilize fresh ingredients. This salad is a fusion of all my favorite fruits and vegetables packed into one great dish. You wouldn’t think pears go well with eggplant, but take my word for it!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Radicchio Salad with Pears and Roasted Eggplant

  • 1 medium eggplant, cut into 1-inch cubes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin (if applicable)
  • 1/2 teaspoon curry (if applicable)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups arugula
  • 2 cups radicchio, thinly sliced
  • 1 pear, thinly sliced into matchsticks
  • ¼ cup slivered almonds, toasted

Salad Dressing

  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and pepper


1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Coat the eggplant with olive oil, oregano, cumin, curry, salt, and pepper. Roast for 20 minutes until golden.

3. Prepare the dressing by whisking together all ingredients, adding the oil in a slow and steady stream while whisking to ensure proper emulsifi cation of the vinegar and oil. 

4. Toss together the arugula, radicchio, pear, and eggplant. Add the dressing and the toasted almonds. Serve immediately.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover