Best 3 Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette Recipes

Embark on a culinary journey with our guide to crafting the perfect arugula, pear, and goat cheese salad, a harmonious blend of flavors and textures. This salad is a symphony of peppery arugula, sweet and juicy pears, creamy goat cheese, and crunchy roasted walnuts, all drizzled with a vibrant pomegranate vinaigrette. The result is a delightful balance of flavors and textures that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

Arugula, Pear and Goat Cheese Salad With Pomegranate Vinaigrette image

I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.

Provided by Chicagoland Chef du

Categories Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 large shallot, halved and thinly sliced
1 tablespoon pomegranate molasses
2 tablespoons sherry wine or 2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 cups arugula, lightly packed
4 cups romaine lettuce, torn into bite-sized pieces
2 ripe pears, cored and cut into 1/2-inch cubes
1/3 cup pomegranate seeds, Seeding a Pomegranate - Step by Step
3 ounces fresh goat cheese, crumbled
1/4 cup pistachios, toasted and coarsely chopped

Steps:

Vinaigrette Dressing:.
In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
Salad:.
Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE

Arugula Salad with Goat Cheese and Pomegranate image

This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.

Provided by barbara

Time 5m

Yield 6

Number Of Ingredients 4

Ingredients

2 (5 ounce) packages arugula
3 ounces crumbled chevre (goat cheese)
3 tablespoons pomegranate seeds, or to taste
2 tablespoons vinaigrette dressing, or to taste

Steps:

Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g

ARUGULA AND GOAT CHEESE SALAD

Arugula and Goat Cheese Salad image

This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together

Provided by Bergy

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
3 tablespoons virgin olive oil
salt & pepper
10 ounces baby arugula, washed and dried
3/4 cup red seedless grapes
2 ounces plain goat cheese, crumbled
2 tablespoons capers, rinsed and dried

Steps:

Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
Place Arugula in a large bowl and toss with the dressing.
Divide between 4 plates.
Sprinkle grapes, cheese, cper & hemp heart over the arugula.
Serve.

Tips:

Choose ripe, sweet pears: This will ensure that your salad has a good balance of flavors.
Use a variety of greens: Arugula, spinach, and baby kale are all good options.
Don't skimp on the goat cheese: It adds creaminess and tanginess to the salad.
Make sure your pomegranate seeds are fresh: They should be plump and juicy.
Use a good quality olive oil: It will make a big difference in the taste of your vinaigrette.
Let the salad rest for a few minutes before serving: This will allow the flavors to meld together.

Conclusion:

Arugula, pear, and goat cheese salad with pomegranate vinaigrette is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please. So next time you are looking for a healthy and delicious salad, give this one a try. You won't be disappointed!