Description
A crisp and elegant salad that blends caramelized pears, bold blue cheese, and peppery arugula with toasted walnuts and a sweet balsamic drizzle. Perfect for fall dinners, brunches, or a light meal with flair.
Ingredients
2 ripe Bosc or Anjou pears, sliced
4 cups fresh arugula
3 ounces blue cheese, crumbled
1⁄2 cup walnuts, toasted
1 tablespoon olive oil
2 tablespoons balsamic glaze
Salt and black pepper, to taste
Instructions
1. Rinse and dry the arugula. Crumble the blue cheese. Toast the walnuts in a dry skillet over medium heat until fragrant. Slice pears into quarters or eighths and remove the core.
2. In a non-stick skillet, heat olive oil over medium heat. Add the pear slices, cut-side down. Cook without moving for 2–3 minutes. Flip and cook the other side until golden and tender.
3. In a large bowl, toss arugula with a drizzle of olive oil, salt, and pepper.
4. Arrange arugula on a serving platter. Top with caramelized pears, blue cheese crumbles, and toasted walnuts.
5. Finish with a generous drizzle of balsamic glaze. Serve immediately.
Notes
Don’t overcrowd the skillet when caramelizing pears—work in batches if needed for perfect sear.
You can use pecans or almonds instead of walnuts for a different crunch.
Make your own balsamic glaze by simmering balsamic vinegar with a touch of honey until reduced and syrupy.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 13g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: pear salad, arugula salad, fall salad, blue cheese, balsamic