Technically this was created as a Thanksgiving recipe–a quintessentially fall salad, designed to serve a crowd. Good thing is, the leftovers keep well so if you’re making it on a regular night, it's the kind of salad that keeps on giving. When it comes to fall salads, this is exactly what you’ll want to keep in the rotation–roasty, yet also fresh, sweet, but acidic, loaded with juicy ingredients. I love Asian pear here but Bosc pear or Honeycrisp apple would work great too. You can prep the dressing a day ahead to save some time, and serve this either cold warm or room temperature.