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 SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
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 WITH DIJON SHERRY VINAIGRETTE
Provided by Dave Lieberman
Categories appetizer
Time 18m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
- In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
- Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.
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 SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
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