Pear Salad with Balsamic Vinaigrette
This elegant and flavorful pear salad combines sweet pears, tangy cranberries, creamy goat cheese, peppery arugula, and crunchy toasted pecans, all topped with a zesty balsamic vinaigrette. Perfect as a side dish or a light meal, this salad is as delicious as it is beautiful—a true celebration of autumn flavors!
Servings: 6
Calories: 339kcal
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, thinly sliced
- 4 –5 ounces goat cheese crumbled
- 1 cup dried cranberries
- ½ cup pecans toasted and cooled
Instructions
- Optional Step: To reduce the sharpness of the onions, soak the slices in a bowl of ice water for 10 minutes. Drain well and pat dry with a paper towel.
- Make the Vinaigrette: In a mason jar, combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Shake vigorously until well emulsified.
Assemble the Salad:
- In a large shallow serving bowl, lay the arugula as the base.
- Layer the sliced pears and red onion over the arugula.
- Sprinkle the salad with crumbled goat cheese, dried cranberries, and toasted pecans.
- Add the Dressing: Shake the vinaigrette once more if it has separated, and drizzle it over the salad just before serving. For a more elegant presentation, serve the salad without tossing, allowing the dressing to work its way down naturally.
Notes
Fruit Variations: Substitute pears with crisp apples, or mix in pomegranate arils, blackberries, figs, or citrus segments like clementines or blood oranges.
Nut Options: Swap pecans with walnuts, almonds, pine nuts, cashews, or candied nuts for extra crunch.
Greens: Use mixed salad greens, baby spinach, or baby kale in place of arugula.
Cheese Substitutions: Try feta, shaved parmesan, mild blue cheese, or gorgonzola for a different flavor profile.
Add Protein: Ribbons of prosciutto make a great addition for a salty, savory touch.
Nut Options: Swap pecans with walnuts, almonds, pine nuts, cashews, or candied nuts for extra crunch.
Greens: Use mixed salad greens, baby spinach, or baby kale in place of arugula.
Cheese Substitutions: Try feta, shaved parmesan, mild blue cheese, or gorgonzola for a different flavor profile.
Add Protein: Ribbons of prosciutto make a great addition for a salty, savory touch.