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**Tasty Fall Pear and Arugula Salad with Balsamic Glaze**
Juicy pears tucked between spicy arugula make a salad that screams autumn. Each mouthful blends juicy fruit, smooth cheese, and toasty nuts in a flavor combo that transforms an ordinary salad into something memorable. The scratch-made balsamic dressing pulls it all together with deep, zesty flavors.
I served this at our family get-together last week and noticed everyone, even folks who don't typically like salads, grabbed more. How the juicy pears complement the peppery greens while the goat cheese adds that smooth richness made this dish the highlight of our dinner.
Key Ingredients Guide
- Juicy pears: They should give slightly when pressed
- Crisp arugula: Pick bright, vibrant green bunches
- Soft goat cheese: Smooth and tangy types are ideal
- Red onions: Look for hard onions with glossy, tight skins
- Dried cranberries: Go for soft, juicy ones
- Whole pecans: Brown them at home for maximum taste
- Extra virgin olive oil: Bold, aromatic kinds work well
- Mature balsamic vinegar: Denser, sweeter options are perfect
Step-by-Step Preparation Guide
- Onion Handling:
- Cut red onions super thin with a good knife. Soak them in cold water for 10-15 minutes. Drain and dry fully with clean cloths. Put aside until needed.
- Nut Browning:
- Lay nuts flat on a baking tray. Keep an eye on them as they turn golden. Take them out when they smell nutty. Cool completely before chopping.
- Making the Dressing:
- Put Dijon mustard in a bowl. Add balsamic vinegar and stir until blended. Slowly pour in olive oil while mixing constantly. Add salt and pepper to taste. Let sit while getting other stuff ready.
- Getting Pears Ready:
- Clean and dry pears well. Slice them thinly from top to bottom. Take out any seeds or tough bits. Coat with lemon juice so they don't brown. Keep cold until ready to use.
- Putting It Together:
- Put fresh arugula in a big serving dish. Place pear slices in a nice pattern. Scatter soaked onions all around. Sprinkle with cranberries and pecans. Drop goat cheese bits on top. Drizzle with dressing right before you serve.
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My folks really enjoy the sweet, moist pears in this dish. How they work with the sharp goat cheese makes every bite just right. Even my little one, who usually says no to anything green, asks for this salad all the time.
Adapting Through Seasons
Autumn offers the greatest pear variety, but this salad works great year-round. Summer lets you use ripe peaches or nectarines, winter works with crunchy apples or plump citrus. Spring's perfect for fresh strawberries or juicy figs.
Prep-Ahead Strategies
Getting parts ready beforehand makes final prep super easy:
- Brown nuts and keep in a sealed container
- Blend dressing and chill
- Clean greens and store correctly
- Soak and dry onions the day you'll serve
- Cut pears just before serving
Smart Kitchen Tricks
- Check if pears are ripe near the stem end
- Brown more nuts than needed for other dishes
- Have extra dressing always on hand
- Let cheese warm up a bit for better taste
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This salad has turned into my go-to dish for parties big and small. What makes it great is how simple yet flexible it is, letting you swap in seasonal stuff while keeping its fancy feel. Whether it's just for family dinner or a big party, it always gets people asking for the recipe.
Frequently Asked Questions
- → Why dunk the red onions in ice water?
- It gets rid of their strong bite but keeps them nice and crunchy.
- → Which pears should I use?
- Any kind works fine - just make sure they're ripe but still firm so they don't get mushy.
- → Can I fix the dressing early?
- Sure, you can make it up to a week before and keep it in the fridge.
- → Why shouldn't I mix everything together?
- Layering the stuff makes it look prettier, but don't worry - the dressing will still reach everything.
- → Can I toast nuts beforehand?
- Definitely, you can toast pecans a few days ahead and store them in a sealed container.