Pear Salad with Balsamic Vinaigrette
Pear Salad with Balsamic Vinaigrette is an elegant and flavorful autumn dish, perfect as a side salad or light meal. Sweet pears, tangy cranberries, peppery arugula, creamy goat cheese, and crunchy toasted pecans come together in a delightful mix of textures and flavors, making it both stunning and delicious.
Servings: 6
Calories: 339kcal
Ingredients
Balsamic Vinaigrette Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove grated or minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Pear Salad:
- ½ small red onion thinly sliced
- 5 ounces arugula
- 3 pears any variety, thinly sliced
- 4 to 5 ounces goat cheese crumbled
- 1 cup dried cranberries
- ½ cup pecans toasted and cooled
Instructions
- (Optional) Soak the sliced onions in a small bowl of ice water for 10 minutes to reduce their harsh flavor. Drain well and pat dry with a paper towel.
- In a mason jar, combine all of the vinaigrette ingredients. Shake vigorously until well combined and emulsified.
- In a large shallow serving bowl, arrange the arugula as the base. Layer the sliced pears and onions on top.
- Sprinkle the salad with crumbled goat cheese, dried cranberries, and toasted pecans.
- Shake the vinaigrette again if it has separated, and drizzle it over the salad just before serving. For an elegant presentation, serve the salad without tossing. The dressing will naturally seep down to the greens.
Notes
Variations:
Fruits: Replace pears with crisp apples, or use a mix of both. You can also add pomegranate arils, blackberries, fresh figs, or citrus segments like clementines or blood oranges.
Nuts: Swap pecans with walnuts, pine nuts, sliced almonds, chopped cashews, or candied pecans.
Greens: Use mixed salad greens, baby spinach, or baby kale instead of arugula.
Cheese: Try shaved parmesan, gorgonzola, mild blue cheese, or feta for a different flavor profile.
Protein: Add ribbons of prosciutto for a savory, salty element.
Nuts: Swap pecans with walnuts, pine nuts, sliced almonds, chopped cashews, or candied pecans.
Greens: Use mixed salad greens, baby spinach, or baby kale instead of arugula.
Cheese: Try shaved parmesan, gorgonzola, mild blue cheese, or feta for a different flavor profile.
Protein: Add ribbons of prosciutto for a savory, salty element.