Pear Salad with Balsamic Vinaigrette
This elegant and flavorful autumn salad is perfect as a side dish or a light meal. Sweet pears, tangy cranberries, peppery arugula, creamy goat cheese, and crunchy toasted pecans come together for a beautiful presentation and a delightful mix of textures and flavors.
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 sharp 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, spread 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, then drizzle it over the salad just before serving. For a more elegant presentation, avoid tossing— the dressing will naturally coat the greens as it settles.
Notes
Variations:
Fruits: Substitute pears with crisp apples or a mix of both. Add pomegranate arils, blackberries, fresh figs, or citrus segments (such as clementine or blood orange).
Nuts: Try walnuts, pine nuts, sliced almonds, chopped cashews, or candied pecans for added variety.
Greens: Replace arugula with mixed salad greens, baby spinach, or baby kale.
Cheese: Experiment with shaved Parmesan, gorgonzola, mild blue cheese, or feta.
Protein: Add ribbons of prosciutto for a savory, salty touch.