Best 4 Arugula Pear And Goat Cheese Salad With Pomegranate Vinaigrette Recipes
Feast your eyes on a culinary masterpiece that tantalizes the taste buds and nourishes the soul: Arugula, Pear, and Goat Cheese Salad with Pomegranate Vinaigrette. This vibrant salad is an explosion of flavors and textures, featuring peppery arugula, crisp pears, creamy goat cheese, and a tangy pomegranate vinaigrette. It's not just a meal; it's an art form, a symphony of flavors that dances on your palate.
This article offers a comprehensive guide to crafting this delightful dish, with step-by-step instructions for preparing the arugula base, caramelizing pears to perfection, and creating a delectable goat cheese dressing. The star of the show, the pomegranate vinaigrette, is a symphony of tangy sweetness and acidity, bursting with the vibrant flavors of pomegranate arils and zesty lemon.
But this article doesn't stop at one recipe. It also delves into variations and additional recipes that elevate the salad to new heights. Discover how to create a refreshing Arugula and Pear Salad with Honey Mustard Dressing, a savory Roasted Pear and Goat Cheese Bruschetta, and a delightful Goat Cheese Stuffed Dates appetizer.
With each recipe, you'll embark on a culinary journey, exploring new flavor combinations and techniques. Whether you're a seasoned chef or a novice in the kitchen, this article has something for everyone. So, let's dive in and create a feast that will captivate your senses and leave you craving more.
POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING
This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
- Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
- To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
- Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.
Nutrition Facts : ServingSize 1 side salad, Calories 254 calories, Sugar 15.3 g, Sodium 205.8 mg, Fat 18.1 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 4.7 g, Protein 4.1 g, Cholesterol 4.4 mg
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
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
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, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE
Categories Salad Cheese Leafy Green No-Cook Thanksgiving Orange Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
- Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.
ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE
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
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
Tips:
- For the best flavor, use ripe, in-season pears and arugula.
- If you can't find pomegranate seeds, you can substitute another type of tart fruit, such as cranberries or currants.
- To make the vinaigrette ahead of time, simply whisk together the ingredients and store it in a jar in the refrigerator for up to 2 weeks.
- When assembling the salad, be sure to toss the arugula with the vinaigrette first. This will help to coat the leaves and prevent them from wilting.
- Add the pears, goat cheese, and pomegranate seeds last, so that they don't get crushed.
Conclusion:
This 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 taste preferences. With its combination of sweet, savory, and tart flavors, this salad is sure to please everyone at your table.
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