Best 5 Arugula Toasted Walnut And Roasted Pear Salad With Red Wineshallot Vinaigrette Recipes
The arugula toasted walnut and roasted pear salad with red wine shallot vinaigrette is an explosion of flavors that will tempt your taste buds and leave you wanting more. The peppery arugula, crunchy toasted walnuts, and sweet roasted pears are tossed in a zesty red wine shallot vinaigrette, creating a harmonious balance of sweet, savory, and tangy notes. This delightful salad is perfect as a light lunch, a refreshing side dish, or as an elegant starter for a special occasion. With its vibrant colors and tantalizing aromas, this salad is sure to impress your family and friends.
Here are our top 5 tried and tested recipes!
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
ARUGULA AND ROASTED PEAR SALAD
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
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 AND PEAR SALAD WITH TOASTED WALNUTS
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
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.
ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE
Provided by Dave Lieberman
Categories appetizer
Time 18m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
- In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
- Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.
ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN
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
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
- For the best flavor, use ripe, sweet pears. Bartlett pears are a good choice.
- Roast the pears until they are tender but still hold their shape.
- Toast the walnuts in a single layer in a preheated oven until they are fragrant and slightly browned.
- Use a good quality red wine vinegar for the vinaigrette. A balsamic vinegar would also be a good choice.
- Season the vinaigrette to taste with salt and pepper.
- Toss the salad just before serving to prevent the arugula from wilting.
Conclusion
Arugula, Toasted Walnut, and Roasted Pear Salad with Red Wine-Shallot Vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The roasted pears add a touch of sweetness to the salad, while the walnuts add a crunchy texture. The red wine-shallot vinaigrette is a flavorful dressing that ties all of the ingredients together. This salad is sure to be a hit with your family and friends.
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