Arugula and Pear Salad

A large wooden bowl filled with an arugula pear salad.

5 from 1 vote

Bring this Arugula and Pear Salad to your next holiday gathering for the best fall salad. Juicy pears, candied pepitas, tangy blue cheese, and a pear-balsamic dressing is a celebration of all the autumn flavors.

Course: Salad

Cuisine: American

Servings: servings

Calories: 1066kcal

Author: Mike Cleavenger

Ingredients

Candied Pepita Seeds

1 cup pepita seeds salted (112g)
1 cup brown sugar (230g)
½ teaspoon cinnamon
⅛ teaspoon cayenne pepper
1 egg white

Pear Arugula Salad

5 ounces arugula prewashed
2-3 bosc pears sliced
¼ cup gorgonzola cheese or any blue cheese
¼ cup pepita seeds
¼ cup walnuts
¼ cup pomegranate seeds
½ cup Pear Balsamic Dressing (118mL)

Pear Balsamic Vinaigrette

¼ cup white wine vinegar (59mL)
1 clove of garlic peeled and chopped
1 pear you must use a ripe pear
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
¾ cup Extra Virgin Olive Oil
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Candy the Pepitas

Preheat the oven to 350°F and line a baking sheet with parchment. Whisk egg white, brown sugar, cinnamon, and cayenne until foamy.
Toss with pepitas to coat, spread evenly, and bake for 12-15 minutes until golden and crisp. Cool completely.

Make the dressing

Blend pear, white wine vinegar, balsamic, garlic, and Dijon until smooth. With the blender running, slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper.

Assemble the Salad

Toss arugula with pear balsamic dressing until lightly coated. Arrange on a platter and top with sliced pears, candied pepitas, toasted walnuts, gorgonzola, and pomegranate seeds. Drizzle with extra dressing before serving if you like.

Notes

Use firm but ripe pears (such as Bosc, Bartlett, or D'Anjou) so they hold their shape.
To prevent browning, slice pears right before serving, or toss them in lemon juice to prevent oxidation.
Toss with dressing right before serving so the arugula stays crisp, not soggy.

Nutrition