Arugula And Roasted Pear Salad Recipe

Name: Arugula And Roasted Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise; 2 tablespoons sugar; 1 tablespoon butter, melted; 2 tablespoons pine nuts; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 clove garlic, minced; Salt and pepper, to taste; N/A pepper; 1/2 teaspoon Dijon mustard; 1/2 teaspoon maple syrup; 6 cups arugula or mixed salad greens; 2 tablespoons dried cranberries; 1/4 cup fresh Parmigiano-Reggiano cheese; 12 calendula blossoms

Servings: persons

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

1
1. Preheat the oven to 400u00b0F.
2
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
3
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise, 2 tablespoons sugar, 1 tablespoon butter, melted, 2 tablespoons pine nuts, and more.

Yes, Arugula And Roasted Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula And Roasted Pear Salad

How did you like this recipe?

Frequently Asked Questions