Sweet & Tangy Pear and Arugula Delight with Balsamic Dressing Recipe

Weeknight dinners demand something special, and this pear and arugula delight with balsamic dressing delivers pure culinary magic.

Crisp arugula leaves dance with sweet, juicy pear slices in a tantalizing salad.

The balsamic dressing adds a rich, complex layer of flavor that instantly elevates every bite.

Tender pear chunks bring a delightful sweetness that perfectly balances the peppery arugula greens.

Toasted nuts provide a satisfying crunch that complements the soft fruit and tender leaves.

Light yet substantial, this recipe promises a quick and elegant meal that feels both refined and effortless.

Grab your ingredients and get ready to savor a salad that turns an ordinary evening into a gourmet experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 272 kcal

Servings: 7

Pear and Arugula Salad Ingredient Notes

• Arugula: Provides a peppery, crisp foundation with vibrant green color and refreshing bite.
• Pears: Select ripe, firm pears with smooth skin for elegant, sweet texture and delicate flavor.

• Olive Oil: Smooth carrier that helps bind ingredients and adds rich, silky mouthfeel.
• Balsamic Vinegar: Delivers tangy depth with complex, slightly sweet undertones.
• Dijon Mustard: Creates emulsification and introduces sharp, zesty punch.
• Garlic: Adds aromatic intensity and subtle warmth to the dressing.
• Sea Salt: Enhances overall flavor profile and balances other ingredients.
• Black Pepper: Introduces subtle heat and gentle spiciness.

• Red Onions: Provides crisp, sharp accent with mellowed bite after soaking.
• Goat Cheese: Delivers creamy, tangy element with soft, crumbly texture.
• Dried Cranberries: Introduces sweet-tart burst of fruity brightness.
• Toasted Pecans: Contributes crunchy texture and nutty, rich undertones.

Utensils to Craft Pear Arugula

• Mason Jar: Perfect for mixing and storing the balsamic dressing with a tight-sealing lid.
• Large Shallow Serving Bowl: Provides ample space to layer and display the salad ingredients beautifully.
• Cutting Board: Essential for slicing pears and preparing ingredients with precision.
• Sharp Knife: Helps create thin, elegant pear slices and mince garlic smoothly.
• Small Bowl: Used for soaking onions in ice water to reduce their sharp bite.
• Paper Towels: Needed to pat dry the onions after soaking.
• Measuring Spoons: Useful for accurately portioning dressing ingredients.

How to Make Pear Arugula with Balsamic

• Flavor Prep

Soak thinly sliced red onions in chilled water to soften their intense bite, creating a mellower taste profile for the salad.

• Dressing Creation

Whisk olive oil, tangy balsamic vinegar, zesty Dijon mustard, crushed garlic, and seasonings in a container until smoothly blended, developing a vibrant vinaigrette.

• Salad Foundation

Spread fresh, peppery arugula across a wide serving plate, creating a verdant base for the delightful combination of ingredients.

• Ingredient Harmony

Artfully arrange delicate pear slices and softened onions over the green canvas, then generously scatter creamy goat cheese crumbles, jewel-like dried cranberries, and crunchy toasted pecans.

• Final Touch

Drizzle the prepared balsamic dressing gently over the salad moments before serving, allowing each ingredient to shine with bright, complementary flavors.

Tips for Flavorful Balsamic Pear Combos

• Soak raw onions in ice water to mellow their sharp flavor, creating a more delicate and pleasant taste experience without overwhelming the salad's delicate balance.
• Swap goat cheese with feta, blue cheese, or fresh mozzarella to match your personal preference or dietary needs while maintaining the salad's creamy texture.
• Add grilled chicken, seared salmon, or crispy chickpeas to transform this light salad into a substantial main course perfect for lunch or dinner.
• Replace pears with seasonal fruits like fresh strawberries in summer, sliced apples in autumn, or mandarin oranges in winter to keep the recipe exciting and adaptable throughout the year.
• Prepare the balsamic dressing ahead of time and store in the refrigerator for up to a week, allowing flavors to meld and making meal prep faster and more convenient.

Serving That Pear and Arugula Salad

• Pair with Crusty Bread: Serve alongside a warm, crusty baguette or artisan sourdough to soak up the delicious balsamic dressing and add a delightful crunch to your meal.
• Create a Complete Meal: Transform this salad into a hearty lunch by adding grilled chicken, salmon, or shrimp on top for extra protein and substance.
• Wine Pairing Perfection: Complement the salad's bright flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that enhances the pear and arugula notes.
• Plate with Elegance: Present the salad on a large white platter to showcase the vibrant colors of the pears, arugula, and toppings, making it visually appealing for guests or a special dinner.

How to Store Pear Arugula

• Maximize Freshness: Store dressing separately in an airtight container in the refrigerator for up to 5 days, keeping ingredients crisp and vibrant.
• Prep Ahead: Slice pears and soak onions just before serving to prevent browning and maintain optimal texture and flavor.
• Quick Meal Prep: Assemble salad components individually in sealed containers, combining only when ready to enjoy for maximum crunch and freshness.
• Refrigeration Tips: Keep goat cheese and toasted pecans in separate sealed containers to prevent moisture and maintain their delightful texture.

Crisp Pear And Arugula Salad With Balsamic Dressing Recipe

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4.7 from 9 reviews

• Total Time: 15 minutes
• Yield: 7 1x

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Description

Mediterranean pear and arugula delight offers a crisp salad with balanced flavors between peppery greens and sweet fruit. Creamy goat cheese and crunchy walnuts complete this elegant dish you can savor with minimal effort.

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Ingredients

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• 5 oz (141 g) arugula
• 3 pears, any variety
• 4 to 5 oz (113 to 142 g) goat cheese
• 1 cup dried cranberries
• ½ cup (60 g) pecans, toasted and cooled
• ½ small red onion, thinly sliced
• ⅓ cup (80 ml) extra virgin olive oil
• 3 tbsps (45 ml) balsamic vinegar
• 1 tbsp (15 ml) Dijon mustard
• 1 garlic clove, grated or minced
• ¼ tsp fine sea salt
• 1/8 tsp black pepper, freshly ground

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Instructions

1. Onion Preparation: Submerge red onions in ice water for 10 minutes to reduce pungency, drain, and gently dry with a paper towel.
2. Dressing Creation: Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a sealed jar. Shake vigorously until ingredients blend smoothly and develop a cohesive consistency.
3. Salad Assembly: Layer a wide platter with fresh arugula, creating a lush green foundation. Artfully arrange thinly sliced pears in an elegant, overlapping pattern across the greens.
4. Flavor and Texture Enhancement: Scatter softened onion rings, crumbled goat cheese, dried cranberries, and toasted pecans across the salad, ensuring even distribution and visual appeal.
5. Final Touch: Quickly re-emulsify the dressing by shaking, then gracefully drizzle over the salad just before serving to maintain the ingredients’ vibrant colors and crisp textures.

Notes

• Tame Onion Bite: Soak raw red onions in ice water for 10 minutes to reduce their sharp, overpowering taste, ensuring a milder, more pleasant flavor in your salad.
• Emulsify Dressing Perfectly: Seal all dressing ingredients in a mason jar and shake vigorously to create a smooth, well-blended vinaigrette that coats every ingredient evenly.
• Layer with Precision: Spread arugula as a full base, arrange pear slices in an elegant overlapping pattern, and distribute softened onion rings strategically for visual and taste appeal.
• Dress Just Before Serving: Re-shake the dressing quickly and drizzle immediately before eating to maintain the salad’s crisp texture and vibrant appearance, preventing wilting and soggy ingredients.

• Prep Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: None
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 272
• Sugar: 19 g
• Sodium: 116 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 10 mg