Pear and Arugula Salad with Honey Vinaigrette
Elevate your salad game with this vibrant Pear and Arugula Salad, a delightful symphony of sweet, peppery, and tangy flavors. Crisp arugula provides a fresh, slightly bitter counterpoint to the juicy sweetness of Bartlett pears, all beautifully balanced by creamy goat cheese and crunchy walnuts. Dressed in a zesty honey vinaigrette, this salad is perfect as a light lunch or an elegant side dish that promises a burst of fresh taste.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A perfect balance of sweet, savory, and tangy notes in every bite, creating an invigorating flavor profile.
- Quick and effortless to prepare, making it ideal for busy weeknights, last-minute gatherings, or a refreshing lunch.
- Packed with vibrant, fresh ingredients offering a delightful contrast of crisp, creamy, and crunchy textures.
- Light yet satisfying, making it an excellent standalone lunch or an impressive, elegant side dish.
- Highly customizable, allowing for easy incorporation of seasonal fruits, different nuts, or even a protein boost.
Ingredients
- 180g (6 cups) fresh arugula
- 225g (1 ½ cups) Bartlett pears, chopped (about 2 medium pears)
- 80g (⅓ cup) crumbled goat cheese
- 30g (¼ cup) walnuts, roughly chopped
- 5g (1 tablespoon) fresh thyme leaves, finely chopped
- For the Honey Vinaigrette:
- 45ml (3 tablespoons) extra virgin olive oil
- 15ml (1 tablespoon) apple cider vinegar
- 15ml (1 tablespoon) fresh lemon juice
- 21g (1 tablespoon) honey
- 30g (2 tablespoons) finely chopped shallots
- 5g (1 clove) garlic, minced
- 3g (½ teaspoon) sea salt, or to taste
- 0.5g (¼ teaspoon) freshly ground black pepper, or to taste
Instructions
- Begin by preparing the Honey Vinaigrette. In a small jar with a tight-fitting lid, or in a bowl, combine the 45ml (3 tablespoons) extra virgin olive oil, 15ml (1 tablespoon) apple cider vinegar, 15ml (1 tablespoon) fresh lemon juice, 21g (1 tablespoon) honey, 30g (2 tablespoons) finely chopped shallots, 5g (1 clove) minced garlic, 3g (½ teaspoon) sea salt, and 0.5g (¼ teaspoon) freshly ground black pepper. Whisk vigorously or shake the jar until all ingredients are thoroughly combined and the mixture is emulsified into a smooth, slightly creamy dressing. This ensures all the flavors meld together beautifully and creates a consistent texture.
- To assemble the salad, take a large mixing bowl. Add the 180g (6 cups) fresh arugula, 225g (1 ½ cups) chopped Bartlett pears, 80g (⅓ cup) crumbled goat cheese, 30g (¼ cup) roughly chopped walnuts, and 5g (1 tablespoon) fresh thyme leaves. Ensure all ingredients are evenly distributed within the bowl to allow for a balanced bite in every serving.
- Just before serving, drizzle the prepared honey vinaigrette over the salad ingredients in the large bowl. Start with about two-thirds of the dressing, as you can always add more to taste without over-dressing. Gently toss the salad using tongs or your clean hands, ensuring every leaf and component is lightly coated without bruising the delicate arugula or pears.
- Taste a small portion of the dressed salad. If desired, adjust the seasoning by adding a touch more salt, pepper, or even a splash more vinaigrette to suit your personal preference. The goal is a harmonious balance of sweet, tangy, and savory notes.
- Plate the Pear and Arugula Salad immediately and serve. This salad is best enjoyed fresh to fully appreciate the crispness of the arugula and the succulent texture of the pears, making it an ideal starter or light meal.
Tools You’ll Need
- Large mixing bowl
- Small jar with lid or whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Salad tongs (optional)
Essential Success Tips
- Use ripe but firm Bartlett pears to prevent them from becoming mushy when chopped and tossed. If pears are very ripe, add them to the salad just before dressing to maintain their integrity.
- Ensure your arugula is thoroughly washed and dried using a salad spinner or paper towels. Excess water can dilute the vinaigrette and make the salad soggy, compromising its texture.
- Dress the salad just before serving. Arugula wilts quickly once dressed, so immediate serving preserves its crisp texture and vibrant appearance.
- Chop shallots and mince garlic very finely for the vinaigrette to ensure a smooth, well-integrated dressing and even flavor distribution without overwhelming raw pieces.
- Taste the vinaigrette before adding it to the salad and adjust the sweetness or tanginess to your liking. A perfectly balanced dressing is key to an outstanding salad.
Professional Cooking Secrets
- To prevent pear slices from browning after chopping, toss them lightly with a small amount of lemon juice (you can use a portion of the lemon juice allocated for the vinaigrette) immediately after cutting.
- For an enhanced nutty flavor and extra crunch, lightly toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let them cool completely before adding to the salad.
- For a restaurant-quality presentation, arrange a bed of arugula on individual plates, then artfully scatter the chopped pears, crumbled goat cheese, and toasted walnuts on top. Drizzle with vinaigrette just before serving for a stunning visual impact.
Notes
- Storage: This salad is best enjoyed fresh due to the delicate nature of arugula and dressed components. If you anticipate leftovers, store the vinaigrette and salad components separately in airtight containers in the refrigerator for up to 1 day. Combine just before serving.
- Variations: Get creative with the additions! Try adding candied pecans instead of walnuts for extra sweetness and crunch, or crumbled blue cheese for a stronger, more pungent flavor profile. Thinly sliced red onion can also add an appealing bite and visual contrast.
- Meal Pairing: This light and refreshing salad pairs wonderfully as a starter with grilled chicken breast, pan-seared salmon, or a hearty lentil soup, complementing a variety of main dishes.
Frequently Asked Questions
Can I make the vinaigrette ahead of time?
Yes, the Honey Vinaigrette can be prepared up to 3-4 days in advance. Store it in an airtight container in the refrigerator. Before using, give it a good whisk or shake well, as the ingredients may separate slightly during storage.
What other types of pears can I use in this salad?
While Bartlett pears offer a classic sweetness and juicy texture, other varieties like Anjou, Bosc, or even Comice pears also work beautifully in this salad. The key is to choose pears that are ripe but still firm to the touch to hold their shape.
How can I make this salad a more substantial main course?
To transform this into a heartier main course, consider adding sources of protein and fiber such as grilled chicken breast, seared halloumi cheese, roasted chickpeas, or a handful of cooked quinoa. This will increase its satiety and nutritional value.
Nutrition Facts (Per Serving)
Calories: Approximately 280-320 per serving. Protein: 7g-10g. Fat: 22g-26g (primarily healthy unsaturated fats from olive oil and walnuts). Carbs: 18g-22g. Fiber: 4g-6g. Please note these are estimated values and can vary based on specific ingredient brands and exact measurements.
Allergy Information
This recipe contains dairy (goat cheese) and tree nuts (walnuts). For a dairy-free version, omit the goat cheese or use a plant-based feta alternative. For a nut-free version, substitute walnuts with toasted pumpkin seeds or sunflower seeds to maintain the crunch.
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