Best 8 Arugula Salad With Pear Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Arugula Salad with Pear: A Refreshing and Nutritious Treat**

Welcome to a culinary journey that combines flavors, textures, and health benefits. In this article, we're introducing you to the Arugula Salad with Pear, a dish that embodies freshness, taste, and nourishment. This salad is a perfect balance of peppery arugula, sweet and juicy pears, crunchy walnuts, and a tangy dressing. We'll provide you with two variations of the dressing: a classic vinaigrette and a creamy goat cheese dressing, allowing you to customize it to your preference. Additionally, we'll explore a delightful twist on this salad, the Arugula Salad with Roasted Pears, where the pears are caramelized to perfection, adding a touch of warmth and smokiness. Get ready to elevate your salad game and savor the goodness of this arugula and pear combination.

**Recipes Included:**

1. **Arugula Salad with Pear and Classic Vinaigrette:** This recipe features a simple yet flavorful vinaigrette dressing, made with olive oil, balsamic vinegar, Dijon mustard, honey, and herbs.

2. **Arugula Salad with Pear and Creamy Goat Cheese Dressing:** For a richer and creamier option, try this dressing made with goat cheese, Greek yogurt, olive oil, lemon juice, honey, and herbs.

3. **Arugula Salad with Roasted Pears:** Experience a delightful variation where pears are roasted in a mixture of butter, brown sugar, and spices, adding a warm and caramelized flavor to the salad.

4. **Arugula Salad with Pear, Prosciutto, and Parmesan:** This recipe combines the classic flavors of arugula and pear with salty prosciutto and nutty Parmesan cheese, creating a savory and satisfying salad.

5. **Arugula Salad with Pear, Blue Cheese, and Candied Walnuts:** For a unique twist, try this recipe that incorporates tangy blue cheese and sweet candied walnuts, adding a touch of complexity and contrasting flavors.

These recipes offer a range of options to suit your taste preferences and dietary choices. Whether you prefer a light and tangy dressing or a creamy and rich one, roasted pears or classic fresh pears, there's a perfect Arugula Salad with Pear waiting for you. Let's dive into the culinary adventure and create a salad that's both delicious and nutritious.

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

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

ARUGULA SALAD WITH PEARS AND GORGONZOLA



Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

  • In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
  • Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS



Arugula Salad with Pears, Goat Cheese and Walnuts image

A simple and beautiful arugula salad everyone will love - a tasty arugula salad with pears, toasted walnuts, two kinds of cheese (blue and goat) and red onion all tossed in a light, lemony, honey dressing.

Provided by Karen Tedesco

Categories     Salad

Time 25m

Number Of Ingredients 15

2 tablespoons chopped shallot (about 1)
1 garlic clove (chopped)
¼ cup extra-virgin olive oil
2 tablespoons honey or maple syrup
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon fresh lemon juice
½ teaspoon fine sea salt
5 ounces prewashed arugula greens
⅓ cup thinly sliced red onion
1 green or red pear (cored and sliced into 1/4" half-moons)
⅓ cup toasted walnuts*
2 ounces soft goat cheese (crumbled)
2 ounces blue cheese (crumbled)
½ cup mixed microsprouts (optional)
Freshly ground black pepper to taste

Steps:

  • Combine all ingredients in a blender or mini food processor until very smooth.
  • Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
  • Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

Nutrition Facts : Calories 353 kcal, Carbohydrate 21 g, Protein 9 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 553 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

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 SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE



Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

5 ounces arugula
4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below)
Dressing (see recipe below)
1 cup apple cider vinegar
1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

  • To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
  • Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
  • Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.

ARUGULA AND PEAR SALAD



Arugula and Pear Salad image

Provided by Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons finely chopped shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Salad
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed
Dressing

Steps:

  • Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
  • To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
  • To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  • Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
  • NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
  • Nutrition bonus: Vitamin A (30% daily value).
  • 1/2 Carbohydrate Serving
  • MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE



Arugula and Pear Salad with Dijon Sherry Vinaigrette image

Provided by Dave Lieberman

Categories     appetizer

Time 18m

Yield 2 to 3 servings

Number Of Ingredients 9

1 medium bunch arugula, washed and stemmed
1 Bosc pear
1/4 cup sherry vinegar
2 heaping teaspoons whole grain Dijon mustard
1/3 cup olive oil
1 shallot, minced
Kosher salt
Freshly ground black pepper
3/4 cup walnuts halves, toasted

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.

ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR



Arugula Salad with Prosciutto, Blue Cheese, and Pear image

This is a simple but elegant salad when plated correctly.

Provided by Julie Racine

Categories     Arugula Salad

Time 10m

Yield 4

Number Of Ingredients 7

1 bunch fresh chives
½ cup olive oil
4 cups baby arugula
4 slices prosciutto, chopped, or more to taste
½ cup crumbled blue cheese (such as Point Reyes®)
2 medium Bosc pears
¼ cup balsamic vinegar glaze (such as Trader Joe's®)

Steps:

  • Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
  • Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
  • Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
  • Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg

Tips:

  • For the best flavor, use ripe pears that are slightly soft to the touch.
  • If you don't have arugula, you can substitute another leafy green, such as spinach or kale.
  • To add a bit of sweetness, you can drizzle the salad with honey or balsamic vinegar.
  • If you want to make the salad ahead of time, you can chop the arugula and pears and store them in separate containers in the refrigerator for up to 2 days. Just assemble the salad right before serving.

Conclusion:

This arugula salad with pear is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up any leftover pears you may have. The combination of arugula, pear, and walnuts is a classic combination that is sure to please everyone at your table.

Related Topics