Best 3 Arugula And Roasted Pear Salad Recipes

Arugula and roasted pear salad is a delightful and light dish that combines the peppery taste of arugula with the sweet and juicy flavor of roasted pears. This salad is a perfect lunch or dinner option, and it can also be served as a side dish. The combination of flavors and textures in this salad is sure to please everyone at your table. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy salad that will be a hit with your family and friends.

Let's cook with our recipes!

ARUGULA AND ROASTED PEAR SALAD

Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 15

Ingredients

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE

Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette image

Provided by Food Network

Categories appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

Steps:

Preheat oven to 375 degrees.
Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

Roasted Pear and Arugula Salad with Walnuts and Parmesan image

This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

Provided by Gay Gilmore

Categories Pears

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 firm pears (I favor Bartlett)
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt
freshly ground black pepper
7 cups arugula, washed dried and torn in bite-size pieces (or other salad greens)
4 ounces parmesan cheese
1 cup walnuts

Steps:

Preheat oven to 500 F and put baking sheet in the oven to heat too.
Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
Toss pear with butter and sugar.
Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
Flip and roast until tender and deep brown, 5 more minutes.
Let pears cool.
Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
Whisk the olive oil, vinegar, salt and pepper together.
Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
Chop walnuts coarsely and sprinkle on top.

Tips:

Choose ripe, firm pears for roasting. Bosc or Anjou pears work well.
Roast the pears until they are tender and slightly caramelized.
Use a good quality olive oil and balsamic vinegar for the dressing.
Add a handful of nuts or seeds for extra crunch.
If you don't have arugula, you can use another type of greens, such as spinach or kale.
Serve the salad immediately after it is made.

Conclusion:

This arugula and roasted pear salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted pears add a touch of sweetness, while the arugula and walnuts add a bit of bitterness and crunch. The dressing is simple but flavorful, and it brings all of the ingredients together perfectly.