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. The combination of sweet pears, tangy cranberries, peppery arugula, creamy goat cheese, and crunchy toasted pecans creates a delightful mix of textures and flavors.
Servings: 6
Calories: 339kcal
Ingredients
For the Balsamic Vinaigrette:
- 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
For the 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 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 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 a more elegant presentation, serve the salad without tossing; the dressing will naturally work its way down to the greens.
- Notes
- Fruits: Swap pears with crisp apples, or combine both. Add pomegranate arils, blackberries, fresh figs, or citrus segments (like clementine or blood orange).
- Nuts: Try walnuts, pine nuts, sliced almonds, chopped cashews, or candied pecans for added variety.
- Greens: Substitute arugula with mixed salad greens, baby spinach, or baby kale.
- Cheese: Experiment with shaved parmesan, gorgonzola, mild blue cheese, or feta cheese.
- Protein: Add ribbons of prosciutto for a savory, salty touch.