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Home » Recipes » Thanksgiving

Published: Nov 20, 2019 · Updated: Sep 10, 2020 by Paula Montenegro
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Pear Arugula Salad

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Pear arugula salad long pin

As far as Fall salads are concerned, this pear arugula beauty is high up on the list. Very flavorful and vibrant, it has a bit of everything and is perfect for a light lunch and a holiday buffet.

Table of Contents show
List of main ingredients.
Honey Mustard dressing.
How to prepare the pears.
Building a salad.
Variations on this recipe.
Pear Arugula Salad with Honey Dressing
Ingredients
Nutrition
Pear arugula salad on white bowl plate

Even though pears and arugula are sort of the main characters here, there are several add-ons you can use to adjust this wonderful salad to special diets or to make it more of a main course instead of a side dish as I do. 

We'll go through the salad as was made for this post and then I'm listing variations at the end. 

Aren't you craving some healthy stuff considering the holidays that are coming? I know I am. This is the perfect salad recipe for that. And to add a lighter dish to your holiday table. 

Pear Arugula Salad ingredients in bowls on grey surface

This is a gorgeous salad, with a bit of everything, the kind of salad that is good on the waist and also good for you.

List of main ingredients.

  • Pears - of course, they are the star of this show. I like to use regular Bartlett pears because they are juicy, plump and they hold their shape after being baked. I don't peel them and use baked and raw wedges in the salad. The contrast is wonderful. 
  • Arugula - probably my favorite green of all time. With that peppery undertone, it goes well with all the other ingredients, the sweet dried fruits, the nuts, the honey and mustard in the vinaigrette. It is the perfect complement. Baby arugula is more tender usually.
  • Dried fruit - I'm partial to Medjool date, soft and plump. I've added cranberries to the original recipe because it adds some wonderful acidity. 
  • Onion - I love red onions or shallots for this salad. 
  • Dressing (or Vinaigrette) - it has honey and mustard and is amazing! 
Adding honey with spoon to white bowl with vinaigrette

Honey Mustard dressing.

Years ago I had a Cafe.

During that time, I discovered this vinaigrette (or dressing), which is nothing special except that it is very versatile. It pairs well with so many salads, we used to have it prepared at all times so customers could ask for it. They usually did. 

Mustard - I'm partial to dijon because it has a sharp flavor. But ancient is a good choice also, though you will have the little seeds in the salad. I don't recommend commercial brands used for hot dogs and burgers. 

Honey - any good runny honey that you like works. 

Vinegar - I found that apple cider vinegar is the best choice, the one that balances the vinaigrette the best. But you can use balsamic vinegar. I did for a while until I opted for apple. 

Raw and baked pear wedges on white bowl, grey surface

How to prepare the pears.

As I said before, I use Bartlett pears, probably the most widely available. They are juicy, plump and they hold their shape after being baked.

  • I don't peel them and use baked and raw wedges in the salad. The contrast is wonderful. But you can certainly peel them; just watch the baking time as they will become soft and have no shell to hold the shape.
  • Bake them in a medium oven, 350°F (180°C) until they are soft but still hold their shape. Don't be tempted to slice them too thin as they will disintegrate a lot while adding them to the salad. You can also dice them.
  • Butter or oil the pan and simply pop them in the oven. They will caramelize in their own sugars and the flavor will concentrate. 
Arugula and onion in white bowl plate, grey surface

Building a salad.

I love to put together salads in layers. That is, I don't mix everything together into one big thing, but layer it so that the ingredients, especially the add-ons, are scattered all over. Otherwise, they tend to go to the bottom. 

Serving dish: or plate. Whether serving it in a large platter or individual servings, choose a dish that is not very deep (not a bowl) so that all the ingredients are visible and well distributed so that every diner gets the whole deal. 

Layers: my recommendation is to divide the ingredients into two parts and make two similar layers; they will distribute more evenly that way. Start with half the arugula (or whatever the bulk ingredient is if building another salad). That will be your base (image above). After that, half the add-ons. Another layer of green and the final layer of extras on top so the salad is colorful and inviting.

Arugula and dried fruit in white bowl plate, bowls, vinagrette, grey background

Dressing: It is a good idea to mix a little dressing to the bulk ingredient (arugula in this case) before you start layering. It will distribute better as it is dense and will go to the bottom. My suggestion is to serve the rest of the dressing in a jar so that every guest add as much or as little as they want (image below). 

  • Vinaigrette is the traditional French dressing. Very simple and flavorful, it is a wonderful addition to any salad. I added honey and use apple cider vinegar and is even better. 

Pouring vinaigrette over pear arugula salad on white bowl plate

Variations on this recipe.

  • Greens: you can use mixed greens and the salad will still be amazing. 
  • Dressing: use a different vinegar, such as sherry or red wine vinegar. or even balsamic vinegar. I find it is a little bit overpowering, but I know fans of it that use it no matter what the salad is.
  • Fruit: you can use apples instead of pears. It can be made in the summer with fresh strawberries and/or peaches and it is fantastic!
  • Dried fruit: you can add dried figs and/or raisins. I suggest you choose your favorite 2 dried fruits. Adding too many different ones will add too many different flavors and they will be lost. 
  • Nuts: use pecans (toasted lightly) in addition to the almonds or as a replacement. They are wonderful in this salad during the holiday season. 
  • Special diets: make a nut-free salad by omitting the almonds. Add half the dried fruit for a streamlined, but still flavorful, salad. 
  • Main dish: this can easily turn into a light main dish by adding soft goat cheese or feta cheese. And slices of cold turkey or chicken. 
Pear arugula salad on white bowl plate, vinaigrette in jar

Other recipes you might like:
Spicy Turmeric Cauliflower
Roasted Pumpkin with Herbs
Moroccan Carrot Chickpea Salad
Basmati Rice with Salsa Verde
Roasted Carrot Dip
Spicy Baked Potato Wedges

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Pouring vinaigrette over pear arugula salad on white bowl plate

Pear Arugula Salad with Honey Dressing

  • Author: Paula Montenegro
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 side servings 1x
  • Category: Salads
  • Method: Baking + Mixing
  • Cuisine: International
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Description

As far as Fall salads are concerned, this pear arugula beauty is high up in the list. Very flavorful and vibrant, it has a bit of everything and is perfect for a light lunch and a holiday buffet.


Ingredients

Scale
  • 3 cups arugula, washed and dried
  • 2 tablespoons thinly sliced red onion or shallots
  • 1 pear (I used Bartlett)
  • 2 medjool dates, chopped into little pieces
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped almonds

Vinaigrette:

  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1 Tbs honey
  • ⅓ to ½ cup olive oil
  • Salt
  • Freshly ground black pepper

Instructions

For the vinaigrette:

  1. I suggest using a blender (a glass jar is better so the oil and mustard doesn't permeate the plastic) or an immersion blender as this dressing/vinaigrette separates after a while.
  2. In a jar with lid or bowl, mix vinegar, mustard, honey and some salt.
  3. Slowly add oil while mixing well.
  4. Add pepper and check seasoning.
  5. Refrigerate while you prepare salad. Or if you make a large quantity.

For the salad:

  1. Preheat oven to 350°F /180°C.
  2. Brush a baking pan with oil or butter.
  3. Cut pear in half and scoop out the centres.
  4. Cut each half into wedges.
  5. Bake half of the pieces for about 10 minutes, until they soften up but still retain the shape. (Alternatively, heat 1 teaspoon olive oil in a medium skillet and cook half the wedges until beginning to brown). Reserve.
  6. In a bowl dress arugula with three tablespoons of vinaigrette.
  7. Mound arugula on center of platter or individual plates.
  8. Scatter shallots or onion on top.
  9. Add half the raw and half of the baked pear wedges.
  10. Scatter half the chopped dates, cranberries, and almonds on top of the arugula.
  11. Repeat with remaining ingredients in same order.
  12. Drizzle a few tablespoons of vinaigrette and serve with extra dressing on the side.

Notes

Serving: use a large serving platter or individual serving plates.

Dressing: it separates after a while, so you might consider blending it right before serving.

Variations: see the last part of the post, above, for suggestions.

Nutrition

  • Serving Size: ¼
  • Calories: 317
  • Sugar: 21.2 g
  • Sodium: 296.6 mg
  • Fat: 23.7 g
  • Carbohydrates: 27.5 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: pear salad, pear arugula salad

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Reader Interactions

Comments

  1. Alyssa says

    March 28, 2019 at 3:16 am

    PAULA, thanks! Very tasty salad turned out. Very cool photos!

    Reply
    • Paula Montenegro says

      March 28, 2019 at 6:34 am

      Thanks Alyssa! Glad you liked it!

      Reply
  2. Barbara says

    March 01, 2016 at 2:08 am

    Hi Paula
    I am late to see this but think it sounds wonderful and would go with the spanish theme dinner I am giving with a change of the cheese to Manchego. I want to do as much as possible beforehand and although I know I cannot slice the pears in advance what about the sauted ones - do you think they might brown if I left them for a few hours. Of course I could experiment but wondered if you knew the answer? Many thanks.

    Reply
    • wp_vknotes_admin says

      March 02, 2016 at 10:08 am

      HI Barbara! With the pears you have about half an hour window to make them beforehand. Unless the ones you sauteed are underripe, but you don't want to use them for the fresh slices. What you can do, which is the original way I served this, is only fresh slices of pear. No sauteed part. It's still amazing. Good luck!

      Reply
  3. Cocoa and Lavender says

    February 24, 2013 at 4:33 pm

    Paula - this is beautiful, and I need to join you in your rant against fad diets. They drive me crazy! Eat well, eat whole foods, if a package you pick up has ingredients you cannot pronounce, put it down! Moderation is the key, and I would add thoughtfulness, as well. ... Sorry about the rant! 🙂 I wanted to say that work is getting in the way of my blog reading - I have to save them to savor on Sunday mornings! But what joy I get all these gifts from you on or day! (I do peek during the week!) And this week, I went to lunch with someone and had a crispy kale salad with pears, almonds, goat cheese and dates. It was lovely and I remember thinking how fun it will be to read your post on Sunday... ~David

    Reply
    • wp_vknotes_admin says

      February 24, 2013 at 7:45 pm

      Wisdom about eating habits usually come with age David. And life does get in the way, especially work. We do what we can, and I´m grateful to know you, comments or no comments.
      Kale, that I need to find it somewhere and try it. Have no idea what it tastes like, though I can imagine, but most of all I´m curious!

      Reply
  4. german in pdx says

    February 20, 2013 at 6:37 am

    This salad has my name on it, Paua. It has everything I love in a salad for dinner in it. Just perfect!!! Thank you! ~ Bea

    Reply
  5. e / dig in says

    February 20, 2013 at 4:36 am

    i'm playign catch ups on your posts paula - how fresh and delicious looking. i love elegant salads like this. i shoudl try this next time i have pears!

    Reply
  6. CrispyBitsnBurntEnds says

    February 19, 2013 at 10:42 pm

    oh my gosh! I am drooling over this salad. I just want to reach in the screen and eat it all up! seriously yummy!

    Reply
  7. Laura Hunter says

    February 19, 2013 at 7:53 am

    I love adding pear to my salad but I have never tried sauteing it. This I have to try

    Reply
  8. Nancy @ gottagetbaked says

    February 19, 2013 at 1:24 am

    Fruit in salad is my absolute favourite and I LOVE pears. This is a gorgeous, vibrant, flavourful recipe. Great post, Paula, as usual. I fully acknowledge that i have a very unhealthy relationship with food. The last reason on my list for why I eat is sustenance. I'm an emotional eater - I eat when I'm bored, stressed, tired, depressed, you name the emotion, I'll find a way to connect it with food. I snack at my desk all day long, not because I'm hungry but because I need to blunt the stress of my day. It's a habit I need to break. I should just start packing this salad with me when I leave the house instead of all the baked goods I make 😉

    Reply
  9. Martin D says

    February 18, 2013 at 6:23 pm

    Great looking salad Paula. It's got so many of my faves..pears, dates and asiago cheese which add some great flavors! Pinning! Thanks for sharing!

    Reply
  10. Sarah Reid says

    February 18, 2013 at 5:41 pm

    Honey mustard anything is a win. Bonus if it's veggies - rice cakes are boring!

    Reply
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