Best 3 Arugula And Roasted Pear Salad Recipes
Indulge in a symphony of flavors with our Arugula and Roasted Pear Salad, a culinary masterpiece that marries the peppery bite of arugula with the sweet, caramelized notes of roasted pears. Topped with a drizzle of tangy balsamic glaze, this salad is a delightful dance of textures and flavors. The recipe also features two additional variations: a refreshing Spinach and Roasted Beet Salad, where earthy beets and tangy goat cheese create a harmonious blend, and a hearty Quinoa and Roasted Butternut Squash Salad, where roasted butternut squash adds a touch of sweetness to the nutty quinoa. Each salad is a delightful journey, promising a symphony of flavors that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE
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
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:
- Choose ripe and flavorful pears: When selecting pears for this salad, look for ripe fruits with a sweet and juicy flesh. Avoid pears that are too hard or underripe, as they will not have the desired flavor and texture.
- Roast the pears to perfection: Roasting the pears brings out their natural sweetness and caramelizes their edges, creating a delightful flavor and texture. To achieve the best results, roast the pears at a high temperature for a short period of time, ensuring that they soften but still retain some of their structure.
- Use a variety of greens: This salad features a mix of arugula and baby kale, providing a combination of peppery and slightly bitter flavors. Feel free to experiment with other leafy greens such as spinach, romaine lettuce, or watercress to add variety to the salad.
- Make a flavorful dressing: The dressing for this salad is a simple combination of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk these ingredients together until well combined, ensuring that the flavors are balanced and harmonious.
- Top with nuts and cheese: To add extra texture and flavor to the salad, consider topping it with chopped walnuts, almonds, or crumbled blue cheese. These ingredients will provide a crunchy and creamy contrast to the soft pears and greens.
Conclusion:
This arugula and roasted pear salad is a delightful combination of sweet, savory, and slightly bitter flavors. The roasted pears add a touch of warmth and sweetness, while the arugula and baby kale provide a peppery and slightly bitter balance. The dressing, made with olive oil, balsamic vinegar, honey, and Dijon mustard, brings all the elements together perfectly. Whether served as a light lunch or a side dish, this salad is sure to impress with its simple yet elegant flavors.
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