Description
Pear Salad with Balsamic Vinaigrette is a fresh, colorful salad that combines sweet, juicy pears with peppery arugula, tangy goat cheese, dried cranberries, and crunchy toasted pecans. Finished with a homemade balsamic dressing, this elegant salad is perfect for autumn dinners, holiday gatherings, potlucks, or a light lunch.
Ingredients
- For the Balsamic Vinaigrette Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated or minced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- For the Pear Salad:
- ½ small red onion, thinly sliced
- 5 ounces arugula
- 3 pears, any variety
- 4–5 ounces goat cheese
- 1 cup dried cranberries
- ½ cup pecans, toasted and cooled
Instructions
- Thinly slice the red onion. If you prefer a milder flavor, soak it in ice water for 10 minutes, then drain and pat dry.
- Add the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper to a small jar.
- Close the jar tightly and shake until the dressing is well combined.
- Wash and thoroughly dry the arugula, then arrange it in a large, shallow serving bowl.
- Wash, core, and thinly slice the pears. Arrange them over the arugula.
- Scatter the sliced red onion over the salad.
- Sprinkle the goat cheese, dried cranberries, and toasted pecans evenly over the top.
- Shake the dressing again if it has separated.
- Drizzle the balsamic vinaigrette over the salad just before serving. Serve without tossing for a beautiful presentation, or gently toss if preferred.
Notes
- Serve fresh: This salad tastes best immediately after assembling, while the arugula is crisp and the pears are fresh.
- Prevent browning: Toss the sliced pears with a little lemon juice to help prevent discoloration.
- Toast the pecans: Toast them in a dry skillet over medium-low heat for a few minutes, stirring frequently, until fragrant. Let them cool before adding.
- Make ahead: Prepare the dressing, slice the onion, wash the arugula, and toast the pecans in advance. Slice the pears and assemble the salad just before serving.
- Store leftovers: Refrigerate leftover undressed salad in an airtight container and enjoy within 1 day for the best texture.
- Store dressing separately: Keep leftover vinaigrette in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
- Holiday presentation: Arrange the pear slices in overlapping rows and sprinkle the toppings evenly for an attractive Thanksgiving or Christmas side dish.
- Serving suggestions: Pair with roasted chicken, grilled salmon, baked pork, or a warm bowl of soup for a complete meal.