ARUGULA AND ROASTED PEAR SALAD
Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.
Provided by Ellen Ecker Ogden
Categories Salad Fruit Leafy Green Appetizer Roast Vegetarian Pear Arugula Fall Party Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F.
- 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. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
- 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. 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.
ARUGULA AND PEAR SALAD
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
- To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
- To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
- NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
- Nutrition bonus: Vitamin A (30% daily value).
- 1/2 Carbohydrate Serving
- MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
WHOLE30® PEAR AND ARUGULA SALAD
We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Provided by Anastasia
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
- Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
- Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
- Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 31.4 g, Fat 21.2 g, Fiber 9.3 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 16.3 mg, Sugar 15.6 g
ARUGULA, PEAR AND PARMESAN SALAD
This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.
Provided by carolinajen4
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
- Combine the nut oil with the pears. Add the arugula leaves and toss.
- Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
- You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4
ARUGULA AND PEAR SALAD WITH TOASTED WALNUTS
Make and share this Arugula and Pear Salad With Toasted Walnuts recipe from Food.com.
Provided by dicentra
Categories Pears
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a large bowl; stir with a whisk.
- Add arugula and pears to bowl; toss to coat.
- Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
ARUGULA, PEAR AND ORANGE SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 15m
Number Of Ingredients 9
Steps:
- Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
- Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 6 grams, TransFat 0 grams
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