Description
This Pear Arugula Salad is a fresh, vibrant dish combining peppery arugula, sweet pears, and crunchy nuts with a tangy apple cider vinaigrette. The salad balances raw and roasted pear wedges, dried fruit, and a flavorful honey-mustard dressing, making it perfect for a light lunch or an elegant side.
Ingredients
Salad Ingredients
- 3 cups arugula leaves (washed and dried)
- 2 tablespoons thinly sliced red onion or shallots
- 1 pear (Bartlett recommended)
- 2 Medjool dates (chopped into little pieces)
- 2 tablespoons dried cranberries
- 2 tablespoons chopped almonds
Vinaigrette Ingredients
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ⅓ to ½ cup olive oil (or sunflower oil)
- ½ teaspoon salt (or to taste)
- ⅛ teaspoon freshly ground black pepper (or to taste)
Instructions
- Prepare the Vinaigrette: In a large measuring jar or bowl, whisk together 2 tablespoons of apple cider vinegar, 2 teaspoons Dijon mustard, 1 tablespoon honey, and ½ teaspoon salt. Using a blender or immersion blender is recommended to fully emulsify the dressing and prevent separation.
- Incorporate Olive Oil: Slowly add between ⅓ to ½ cup olive oil while continuing to blend or whisk until the vinaigrette is emulsified. Add ⅛ teaspoon freshly ground black pepper and adjust the salt to taste. Cover and refrigerate the dressing while you prepare the salad.
- Prepare Pears: Preheat your oven to 350°F (180°C) and lightly brush a baking pan with oil or butter. Cut the pear in half and scoop out the core, then slice each half into wedges.
- Bake Pear Wedges: Place half of the pear wedges on the prepared baking pan and bake for about 10 minutes, until softened but still holding their shape. Alternatively, sauté half the wedges in 1 teaspoon olive oil in a medium skillet until they start to brown. Set baked pears aside.
- Dress Arugula: Place the arugula in a bowl and toss with 3 tablespoons of the prepared vinaigrette. Then mound half the dressed arugula on a serving platter or divide between individual plates.
- Assemble the Salad: Sprinkle 1 tablespoon of thinly sliced shallots or onions over the arugula. Add half of the raw pear wedges and half of the baked pear wedges atop the greens.
- Add Fruits and Nuts: Scatter half of the chopped dates, dried cranberries, and chopped almonds over the pears and arugula.
- Repeat Layers: Repeat the layering with the remaining arugula, shallots, raw and baked pears, dates, cranberries, and almonds to finish assembling the salad.
- Serve: Drizzle the salad with a few tablespoons of the vinaigrette. Serve immediately with extra dressing on the side for additional flavor as desired.
Notes
- Using a blender for the vinaigrette ensures a smooth, emulsified dressing that won’t separate quickly.
- You can substitute sunflower oil for olive oil if desired for a milder taste.
- Baking the pears softens them while retaining shape, but skillet sautéing adds a nice caramelized flavor as an alternative.
- For a nut-free version, omit almonds or replace with toasted seeds.
- Make the vinaigrette ahead and store refrigerated for up to 3 days for convenience.
