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.
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.
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!
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.
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.
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.
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.
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.
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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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
- 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
- 1/3 to ½ cup olive oil
- Salt
- Freshly ground black pepper
Instructions
For the vinaigrette:
- 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.
- In a jar with lid or bowl, mix vinegar, mustard, honey and some salt.
- Slowly add oil while mixing well.
- Add pepper and check seasoning.
- Refrigerate while you prepare salad. Or if you make a large quantity.
For the salad:
- Preheat oven to 350°F /180°C.
- Brush a baking pan with oil or butter.
- Cut pear in half and scoop out the centres.
- Cut each half into wedges.
- 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.
- In a bowl dress arugula with three tablespoons of vinaigrette.
- Mound arugula on center of platter or individual plates.
- Scatter shallots or onion on top.
- Add half the raw and half of the baked pear wedges.
- Scatter half the chopped dates, cranberries, and almonds on top of the arugula.
- Repeat with remaining ingredients in same order.
- 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.
Keywords: pear salad, pear arugula salad
PAULA, thanks! Very tasty salad turned out. Very cool photos!
Thanks Alyssa! Glad you liked it!
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.
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!
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
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!
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
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!
oh my gosh! I am drooling over this salad. I just want to reach in the screen and eat it all up! seriously yummy!
I love adding pear to my salad but I have never tried sauteing it. This I have to try
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 😉
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!
Honey mustard anything is a win. Bonus if it's veggies – rice cakes are boring!
I'm an arugula freak too. Love the stuff. I agree with you on the rather have some fresh fruits or veggies than low cal rice cakes 🙂
This just looks so amazing. I can't wait to try this one.
Arugula is really a great salad type, I just wished my seeds would grow in my garden. Your salad Paula sounds like my kind of dish. What does the asiago cheese taste like? I am curious, I have heard of this cheese before and cheese is in my veins.
Asiago is pretty much like the cheap version of Parmesan. Or at least here it is. In spanish it´s `Sardo´
This sounds insanely good. I cannot wait to make this!
what an absolutely lovely salad!
I think for me it would just perfect with chicken.. 🙂
Oh, my. I LOVE, love this salad. I adore pears and never thought of sauteing them for a salad…just so much I appreciate about this recipe 🙂
Amen to your food & diet philosophy, Paula. And 3 thumbs up for your amazing arugula salad and honey mustard vinaigrette!
So delicious! The pear looks wonderful in this.
Will be making this tomorrow for lunch. So good and I have all the ingredients without a stop at the market.