Best 20 Arugula Pear Salad Recipes

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Arugula pear salad is a refreshing and flavorful dish that is perfect for any occasion. With its combination of peppery arugula, sweet and juicy pears, salty cheese, and tangy dressing, this salad is sure to please everyone at the table. Whether you're looking for a light lunch or a side dish to accompany your main course, arugula pear salad is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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

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

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

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.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE



Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

WHOLE30® PEAR AND ARUGULA SALAD



Whole30® Pear and Arugula Salad image

We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.

Provided by Anastasia

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

¼ cup white wine vinegar
1 teaspoon honey, melted
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
sea salt and cracked black pepper to taste
3 medium Bartlett pears, peeled
6 ounces baby arugula
½ cup chopped hazelnuts, divided
3 sprigs fresh thyme

Steps:

  • Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
  • Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
  • Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
  • Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 31.4 g, Fat 21.2 g, Fiber 9.3 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 16.3 mg, Sugar 15.6 g

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE



Caramelised Pear and Rocket (Arugula) Salad With Blue Cheese image

This is just so simple and easy to do but is full of flavour as well. I did use pine nuts when I made this and they worked out quite well. I would suggest a good robust blue for this or Gorgonzola.

Provided by Latchy

Categories     Salad Dressings

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

60 g butter
3 tablespoons white wine vinegar
1 tablespoon palm sugar (can use brown sugar)
2 firm brown pears (quartered and cored)
1/2 cup walnuts
100 g rocket (arugula)
150 g soft blue cheese, sliced

Steps:

  • Place the butter, vinegar and sugar in a frying pan over medium heat.
  • When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
  • Place the rocket on serving plates and top with the pear and walnuts.
  • Spoon over the pan juices and top with the blue cheese.

POMEGRANATE PEAR AND ARUGULA SALAD



Pomegranate Pear and Arugula Salad image

A wonderful salad. The dressing is one of our favorites and we frequently serve it atop lettuce with raspberries, pear, and walnuts. Recipe adapted from a Trader Joe's recipe.

Provided by januarybride

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon red wine (I always use Port)
1 tablespoon balsamic vinegar (I tend to use cherry balsamic)
1 tablespoon red wine vinegar (I tend to use raspberry vinegar)
1/2 teaspoon sugar (may sub Splenda)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons olive oil
1/2 tablespoon honey
1/4 teaspoon dried basil (crushed between your fingers)
7 ounces arugula (may use half romaine and half arugula)
1/2 cup pomegranate seeds
1 cup thinly sliced pear
1/2 cup walnut pieces
4 tablespoons blue cheese, crumbles

Steps:

  • Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
  • Divide salad among plates, top each salad with pears and blue cheese.

ARUGULA, PEAR AND STILTON SALAD



Arugula, Pear and Stilton Salad image

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Low Cal     Oscars     Lunch     Blue Cheese     Pear     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Steps:

  • Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)
  • Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

ARUGULA AND PEAR SALAD WITH TOASTED WALNUTS



Arugula and Pear Salad With Toasted Walnuts image

Make and share this Arugula and Pear Salad With Toasted Walnuts recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon minced shallot
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
6 cups baby arugula leaves
2 bosc pears, thinly sliced
1/4 cup chopped walnuts, toasted

Steps:

  • Combine first 6 ingredients in a large bowl; stir with a whisk.
  • Add arugula and pears to bowl; toss to coat.
  • Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD



BELGIAN ENDIVE, BABY ARUGULA, AND ASIAN PEAR SALAD image

Categories     Salad     Appetizer     No-Cook     Quick & Easy     Healthy     Lettuce

Yield 2-3 people

Number Of Ingredients 6

1 large Belgian endive
2-3 oz of baby arugula
1 Asian pear
3 tablespoons olive oil
2 tablespoons balsamic vinegar
black pepper, adjust to taste

Steps:

  • Cut Belgian endive into 1/4"-wide sections. Discard stem. Remove any thick stems from arugula if necessary. Peel the Asian pear (Optional. I leave the skin on.) and dice into 1/4-1/2" chunks. Transfer lettuce and pear into bowl. Add olive oil, balsamic vinegar, and black pepper. Toss gently.

ARUGULA AND PEAR SALAD



Arugula and Pear Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons olive oil
2 teaspoons sherry vinegar
4 ounces arugula
1/2 large ripe pear

Steps:

  • Whisk oil and vinegar together in a serving bowl.
  • Wash and trim stems from arugula; dry and add to bowl.
  • Wash and dry pear, cut into small cubes and stir in.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 7 grams

ARUGULA AND PEAR SALAD WITH MASCARPONE AND TOASTED WALNUTS



Arugula and Pear Salad with Mascarpone and Toasted Walnuts image

Categories     Salad     Appetizer     Vegetarian     Quick & Easy     Pear     Walnut     Arugula     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil
3/4 cup walnuts (3 oz), coarsely chopped
3/4 cup mascarpone cheese (6 oz)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 firm-ripe Bartlett pear
1/2 lb arugula, coarse stems discarded

Steps:

  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then toast nuts, stirring, until golden, about 2 minutes. Transfer nuts with a slotted spoon to paper towels to drain, then sprinkle with salt to taste. Pour oil into a heatproof measuring cup.
  • Stir half of warm toasted walnuts into mascarpone along with 1/8 teaspoon each of salt and pepper.
  • Add oil in a slow stream to 1 1/2 tablespoons lemon juice in a bowl, whisking, then whisk in remaining 1/8 teaspoon each of salt and pepper. Cool dressing.
  • Halve pear lengthwise and remove core (preferably with a melon-ball cutter), then cut lengthwise into 1/4-inch-thick slices. Arrange slices on 4 plates, to one side, and drizzle with remaining 1/2 tablespoon lemon juice.
  • Toss arugula with enough dressing to coat and mound alongside pear. Spoon a dollop of mascarpone mixture onto each plate between salad and pear, then sprinkle salads with remaining toasted walnuts.

ROCKET (ARUGULA), PEAR AND WALNUT SALAD



Rocket (Arugula), Pear and Walnut Salad image

Make and share this Rocket (Arugula), Pear and Walnut Salad recipe from Food.com.

Provided by JustJanS

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons pomegranate molasses
water
1/2 teaspoon cinnamon
1 garlic clove, crushed
4 cups baby rocket
1 firm pear, skin on sliced thinly (beurre bosc is good)
1/2 red onion, sliced thinly lengthways
120 g walnuts, roughly chopped
1/2 cup shaved parmesan cheese (I use more)

Steps:

  • Dressing:.
  • Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
  • Add the cinnamon and garlic and set aside while you assemble the salad.
  • Salad:.
  • Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.

Nutrition Facts : Calories 295.9, Fat 23.4, SaturatedFat 4, Cholesterol 11, Sodium 198.4, Carbohydrate 16, Fiber 4.5, Sugar 7.5, Protein 10.3

PEAR, ARUGULA AND ENDIVE SALAD WITH CANDIED WALNUTS



Pear, Arugula and Endive Salad with Candied Walnuts image

Categories     Salad     Christmas     Pear     Walnut     Arugula     Winter     Endive     Bon Appétit

Yield Makes 10 (first-course) servings

Number Of Ingredients 10

2 tablespoons Sherry wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
6 tablespoons walnut oil or olive oil
6 tablespoons extra-virgin olive oil
12 cups arugula, torn into pieces (about 12 ounces)
4 heads Belgian endive, trimmed, leaves separated
2 firm but ripe pears, halved, cored, thinly sliced lengthwise
Candied Walnuts

Steps:

  • Whisk first 4 ingredients in medium bowl to blend. Add walnut oil and extra-virgin olive oil; whisk until well blended. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour and rewhisk before continuing.)
  • Toss arugula in large bowl with enough dressing to coat. Divide arugula among 10 plates. Arrange endive leaves and pear slices atop arugula on each. Drizzle with more dressing. Sprinkle with Candied Walnuts and serve.

ARUGULA, PEAR AND ORANGE SALAD



Arugula, Pear and Orange Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 15m

Number Of Ingredients 9

1 orange
2 pears
4 cups arugula
1/4 cup pitted green olives
2 tablespoons chopped fresh mint and dressing
1 cup olive oil
1/3 cup sherry vinegar or wine vinegar (or to taste)
1 to 2 teaspoons Dijon mustard
Salt and freshly ground black pepper

Steps:

  • Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
  • Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 6 grams, TransFat 0 grams

LENTIL, PEAR, AND ARUGULA SALAD RECIPE BY TASTY



Lentil, Pear, And Arugula Salad Recipe by Tasty image

Here's what you need: unsweetened coconut flakes, soy sauce, maple syrup, liquid smoke, coconut oil, fresh arugula, pears, lentils, olive oil, balsamic vinegar, salt, pepper

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

1 cup unsweetened coconut flakes
1 tablespoon soy sauce
½ tablespoon maple syrup
¼ teaspoon liquid smoke
coconut oil, for greasing
5 oz fresh arugula
1 ½ pears, sliced
1 ½ cups lentils, cooked
¼ cup olive oil
¼ cup balsamic vinegar
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 325°F (160°C).
  • In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
  • Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
  • In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
  • In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
  • Drizzle the dressing over the salad and toss well. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 10 grams, Protein 13 grams, Sugar 22 grams

ARUGULA, PEAR & POMEGRANATE SALAD



Arugula, Pear & Pomegranate Salad image

This right here is one of my very favorite salads. Its incredibly simple with just a handful of ingredients but the colors and flavors are beautiful! Peppery tender arugula, sweet pears & the sweet crunch of pomegranate seeds. I'll be serving this salad at Christmas dinner; after antipasto and before dinner. To dress this, I...

Provided by Angela LeMoine

Categories     Lettuce Salads

Time 10m

Number Of Ingredients 9

arugula
anjou pear, halved and sliced
pomegranate, seeds removed
3/4 c red wine vinegar
1/2 c olive oil
2 tsp chopped shallots
1 tsp dried oregano
1 tsp salt
fresh cracked pepper

Steps:

  • 1. I definitely recommend making the vinaigrette a day or two before, it allows the flavors to really meld. I love making vinaigrettes in mason jars or the like, its just really easy. So go head and pour in the red wine vinegar, olive oil, chopped shallot, dried oregano, salt and a little pepper. Refrigerate.
  • 2. To plate I used a shallow bowl, piled on a few big handfuls of the baby arugula, half a pears worth for each plate and a good sprinkling of the pomegranate seeds. Are the colors gorgeous together or what?!?!
  • 3. Give the vinaigrette a good shaking to combine everything before serving and drizzle just a bit over top. Finish with fresh cracked pepper.

ARUGULA, PEAR & BLUE CHEESE SALAD WITH WARM VINAIGRETTE RECIPE - (4.2/5)



Arugula, Pear & Blue Cheese Salad with Warm Vinaigrette Recipe - (4.2/5) image

Provided by lorik

Number Of Ingredients 8

2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
4 tablespoons olive oil
Salt and pepper
4 large handfuls arugula (about 12 ounces)
1 barely ripe pear, cored and sliced thin
3 ounces soft blue cheese

Steps:

  • Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat. Gradually pour in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper. Divide the arugula between plates. Top with the sliced pear and blue cheese, then drizzle with warm vinaigrette. Per serving, based on 2 servings. (% daily value) Calories 503 Fat 40.6 g (62.4%) Saturated 11.8 g (59.2%) Trans 0 g Carbs 25.1 g (8.4%) Fiber 5.6 g (22.4%) Sugars 16.3 g Protein 14 g (28%) Cholesterol 31.9 mg (10.6%) Sodium 567.5 mg (23.6%)

ARUGULA PERSIMMON PEAR SALAD



Arugula Persimmon Pear Salad image

A wonderful salad for fall!

Provided by leesean

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 10

1 teaspoon Dijon mustard
½ lemon, juiced
¼ cup olive oil
1 shallot, minced
1 persimmon, sliced
1 pear, sliced
½ cup walnut pieces, toasted
1 bunch arugula
1 tablespoon shaved Parmesan cheese
salt and pepper to taste

Steps:

  • Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
  • Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 30.7 g, Cholesterol 2.2 mg, Fat 45.1 g, Fiber 7.5 g, Protein 9.3 g, SaturatedFat 5.8 g, Sodium 140.2 mg, Sugar 10.8 g

Tips:

  • Choose ripe, fragrant pears for the best flavor.
  • Use a variety of greens in your salad, such as arugula, spinach, or kale.
  • Add a crunchy element to your salad with toasted nuts or seeds.
  • Use a light vinaigrette or lemon-based dressing to let the flavors of the salad shine through.
  • Serve the salad immediately after dressing to prevent the greens from wilting.

Conclusion:

Arugula pear salad is a light, refreshing, and flavorful salad that is perfect for any occasion. With its combination of sweet pears, peppery arugula, and crunchy nuts or seeds, this salad is sure to please everyone at your table. The best part about this salad is that it is incredibly versatile. You can easily customize it to your own liking by adding or removing ingredients. So, next time you are looking for a healthy and delicious salad recipe, give arugula pear salad a try.

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