Arugula Pear Salad Recipe

Name: Arugula Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VINAIGRETTE; 3 tablespoons unsalted butter; 4 Medjool dates, pitted and chopped; 1/2 cup toasted almonds, divided; 1/4 cup sherry vinegar; 3 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon pepper; Salad; 6 1/2 ounces wild arugula; 1/2 small turnip, peeled and shaved on a handheld slicer; 1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer; 1 ounce wide shavings manchego cheese (about 1/2 cup)

Servings: persons

VINAIGRETTE
3 tablespoons unsalted butter
4 Medjool dates, pitted and chopped
1/2 cup toasted almonds, divided
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon pepper
Salad
6 1/2 ounces wild arugula
1/2 small turnip, peeled and shaved on a handheld slicer
1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
1 ounce wide shavings manchego cheese (about 1/2 cup)

1
Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.
2
In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.
3
Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.
4
Make ahead: Vinaigrette, up to 2 days, chilled.

310

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.

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

You need 13 ingredients. The key ingredients include: VINAIGRETTE, 3 tablespoons unsalted butter, 4 Medjool dates, pitted and chopped, 1/2 cup toasted almonds, divided, and more.

Yes, Arugula 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 Pear Salad

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