As far as fall salads are concerned, this pear almond arugula salad is high up in the list. Very flavorful, it has a bit of everything and is perfect for a light lunch.
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. Fresh pears used two ways, peppery arugula, toasted almonds, only two plump medjool dates, a bit of good asiago cheese and a wonderful honey mustard vinaigrette.After very decadent weeks in this kitchen, which included focaccia with roasted grapes, creamy chocolate ice cream with cherries, triple chocolate peanut clusters, fantastic berry pancakes and the most decadent dessert with dulce de leche and puff pastry, this salad is a welcome idea.
This week’s theme, hosted by the wonderful Sunithi of Sue’s Nutrition Buzz, almost made me back off from the Sunday Supper table, since I thought it was low-fat recipes, which I have absolutely nothing against, as long as they are naturally low in fat, like eating a ripe pear as opposed to stuffing yourself with fat-free rice cakes, or using a ton of light cheese instead of a small amount of a good, tasty one.
Nothing personal, it’s the way I think after being on both sides of the story.
Nothing personal, it’s the way I think after being on both sides of the story.
But I might add before this turns into a rant about diets, that today’s theme is about not only light recipes but also healthy or gluten free or carb free or whatever we feel is a good option to lead a better life.
Moderation is key.
Well-being and food are so intimately related it’s hard to think that going against what my body wants and needs will get me somewhere. Well, that’s the tricky part, the body wants and needs very little compared to what my mind, senses and in many cases laziness believe it wants.
The eternal balance is hard when it comes to food, simply because we cannot do without. And it’s fairly cheap compared to other ways of filling the dark holes we have in our lives.
Arugula is one green leaf I’m freaking crazy about. Crazy, might as well put it on everything from pasta to soups, salads to sandwiches. It just goes with almost everything. So my plate is made entirely with arugula. You can very well mix it with various lettuces and watercress.
The rest of the ingredients, as well as the dressing, are used to balance the whole dish. If you go easy on the dates, almonds and cheese, use good quality ingredients where the flavor is pronounced, the reality is that a small amount goes a long way.
The dressing has mustard and a few tablespoons of honey which add so much flavor and another layer of richness. This way I can have a nutritious, healthy and very satisfying salad that feels the opposite of restraint.
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Description
I prepared the salad on a platter to take to the table. You can also prepare it directly on two plates.I half peeled the pear, you can do whatever you want.
Scale
Ingredients
- 3 cups arugula
- 2 Tbs thinly sliced shallots
- 1 pear (I used Bartlett)
- 2 medjool dates (chopped into little pieces)
- 1.5 oz asiago cheese (sliced with a potato peeler)
- 2 Tbs chopped almonds
Vinaigrette:
- 2 Tbs balsamic vinegar
- 2 Teaspoons dijon mustard
- 1 Tbs honey
- 1/3 to ½ cup olive oil
- Salt
- Freshly ground black pepper
Instructions
For the vinaigrette:
- In a jar with lid, mix vinegar, mustard, honey and some salt.
- Slowly add oil while mixing well.
- Add pepper and check seasoning.
- Refrigerate while you prepare salad.
For the salad:
- In a bowl dress arugula with three tablespoons of vinaigrette. Mound arugula on center of platter.
- Scatter shallot on top.
- Cut pear in half and scoop out the centres. Dice one half, heat 1 teaspoon olive oil in a medium skillet and cook pear cubes for about 2 minutes, until beginning to brown. Reserve.
- Slice the remaining pear and add it to the platter.
- Scatter half the chopped almonds on top of the arugula.
- Add the shaved asiago cheese.
- Scatter the date pieces and remaining almonds on top of cheese and pears.
- Finally add the pear cubes.
- Drizzle a few tablespoons of vinaigrette and serve.
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.