Pear Salad with Balsamic Vinaigrette
A delightful blend of sweet pears, creamy goat cheese, dried cranberries, and toasted pecans on a bed of arugula, topped with a tangy balsamic vinaigrette. This elegant salad is perfect for any occasion
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 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 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 a prettier presentation, serve the salad without tossing. The dressing will naturally work its way down to the greens.
Notes
Variations: Substitute pears with apples or add seasonal fruits like figs or citrus segments.
Greens Alternative: Swap arugula with baby spinach, kale, or mixed greens.
Make Ahead: Assemble the salad without the dressing, and drizzle just before serving for freshn
Greens Alternative: Swap arugula with baby spinach, kale, or mixed greens.
Make Ahead: Assemble the salad without the dressing, and drizzle just before serving for freshn