Description
Brighten your table with this Fresh Pear Salad, a perfect combination of crisp arugula, sweet dried cranberries, creamy goat cheese, and crunchy toasted pecans. Tossed in a flavorful balsamic vinaigrette, it’s a light, gluten-free dish ideal for any occasion.
Ingredients
Units
Scale
Produce:
- 5 oz arugula
- 3 ripe pears (sliced)
- 1 cup dried cranberries
- 1/2 small red onion (thinly sliced)
- 1 garlic clove (minced)
Dairy:
- 4 oz goat cheese (crumbled)
Nuts & Seeds:
- 1/2 cup pecans (toasted and cooled)
Condiments:
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
Oils & Vinegars:
- 1/3 cup extra virgin olive oil
Baking & Spices:
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Prepare the Balsamic Vinaigrette:
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- Assemble the Salad:
- In a large bowl, toss arugula, sliced pears, dried cranberries, and red onion.
- Add Toppings:
- Sprinkle the crumbled goat cheese and toasted pecans over the salad.
- Dress the Salad:
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve:
- Serve immediately as a starter, side dish, or light main course.
Notes
- For added crunch, substitute pecans with walnuts or sliced almonds.
- Use a firm yet ripe variety of pear such as Bartlett or Anjou for the best texture and sweetness.
- If making ahead, prepare the dressing and slice the pears just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: None (toasting pecans: optional 5–10 minutes)
- Category: Salad
- Method: No-Cook
- Cuisine: American-inspired
