Description
Pear Salad with Balsamic Vinaigrette is a refreshing, elegant autumn dish bursting with sweet pears, tangy goat cheese, dried cranberries, and toasted pecans over peppery arugula. Drizzled with a homemade balsamic vinaigrette, this vibrant salad is perfect as a side dish or a light, flavorful meal. With endless variations, it’s a versatile recipe for any occasion.
Ingredients
Units
Scale
For the Balsamic Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or minced
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
For the Pear Salad:
- 1/2 small red onion, thinly sliced
- 5 oz arugula
- 3 pears, any variety, sliced
- 4–5 oz goat cheese, crumbled
- 1 cup dried cranberries
- 1/2 cup pecans, toasted and cooled
Instructions
- Optional Step:
- Soak the sliced red onions in a small bowl of ice water for 10 minutes to mellow their flavor. Drain and pat dry with a paper towel.
- Make the Dressing:
- In a mason jar, combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper.
- Seal and shake vigorously until well combined.
- Assemble the Salad:
- In a large, shallow salad bowl, layer the arugula as the base.
- Top with sliced pears and red onions.
- Sprinkle on goat cheese, dried cranberries, and toasted pecans.
- Dress the Salad:
- Shake the vinaigrette again if it has separated, then drizzle it over the salad just before serving.
- Serve without tossing for a beautiful presentation, or toss gently if preferred.
Notes
- Fruit Substitutions: Swap pears for apples, pomegranate arils, or berries like blackberries.
- Citrus Twist: Add clementine or blood orange slices for a refreshing burst.
- Cheese Options: Replace goat cheese with shaved Parmesan, gorgonzola, blue cheese, or feta.
- Nuts: Use walnuts, pine nuts, sliced almonds, cashews, or candied pecans.
- Protein Add-Ins: Enhance the salad with ribbons of prosciutto for a savory twist.
- Greens Swap: Replace arugula with mixed greens, baby spinach, or kale for variety.
