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Arugula salad with pears and goat cheese garnished elegantly on a plate.

Arugula Salad with Pears and Goat Cheese

A vibrant salad that combines peppery arugula, sweet pears, creamy goat cheese, and tart cranberries, creating a delightful medley of flavors and textures for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 5 oz arugula Base of the salad; baby spinach can substitute.
  • 3 pieces pears, any variety Adds sweetness; apples work for a crunchier bite.
  • 4 to 5 oz goat cheese Creamy addition; blue cheese for bold flavor.
  • 1 cup dried cranberries Small bursts of sweetness; pomegranate seeds are a juicy alternative.
  • 1/2 cup pecans, toasted and cooled Provides crunch; walnuts or almonds are good alternatives.
For the dressing
  • 1/3 cup extra virgin olive oil Adds richness; substitute with avocado oil.
  • 3 Tbsp balsamic vinegar Provides tang; red wine vinegar is an alternate.
  • 1 Tbsp Dijon mustard Enhances flavor; honey mustard can also work.
  • 1 clove garlic, grated or minced Pungent kick; omit if sensitive.
  • 1/4 tsp fine sea salt Essential for seasoning; adjust per taste.
  • 1/8 tsp black pepper, freshly ground Adds just the right heat; use white pepper for a milder flavor.
  • 1/2 small red onion, thinly sliced Sharpness in a bite; soak in ice water to mellow flavor if desired.

Method
 

Preparation
  1. Begin by soaking the red onion slices in a bowl of ice water for about 10 minutes to remove some of their harsh flavors. This step is optional but recommended for a milder taste.
  2. In a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Shake vigorously until well combined to create your dressing.
Assembly
  1. In a large shallow salad serving bowl, layer the arugula at the base.
  2. Top the arugula with sliced pears and onions.
  3. Crumble the goat cheese over the salad, followed by a sprinkle of dried cranberries and toasted pecans.
  4. Give your dressing another shake to recombine, then drizzle it over the salad just before serving. You can choose to toss it gently or leave it as is for a more visually appealing presentation.

Notes

Serve this salad immediately after dressing to maintain the crispness of the arugula. It pairs well with grilled chicken or fish for a complete meal.