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**Tasty Fall Pear and Arugula Salad with Balsamic Glaze**
Juicy pears tucked among spicy arugula make a salad that screams autumn goodness. Each mouthful mixes fresh fruit, smooth cheese, and toasted nuts in a flavor combo that transforms an ordinary salad into something memorable. The homemade balsamic mixture pulls it all together with deep, zesty flavors.
I made this for our family get-together last week and noticed everyone, even folks who don't usually like salads, grabbed more helpings. The way the juicy pears match with the spicy greens while the goat cheese adds a smooth richness made it the hit of our dinner.
Perfect Ingredient Picking
- Juicy pears: Check for gentle softness by the stem
- Crisp arugula: Grab bright, vibrant green bunches
- Soft goat cheese: Smooth and tangy types work nicely
- Red onions: Pick solid ones with crisp, glossy skin
- Dried cranberries: Go for soft, juicy ones
- Whole pecans: Brown them yourself for maximum flavor
- Extra virgin olive oil: Bold, flavorful kinds really stand out
- Thick balsamic vinegar: Richer, more syrupy options taste best
Step-by-Step Assembly Guide
- Onion Softening:
- Cut red onions super thin with a good knife. Drop in cold water with ice for 10-15 minutes. Drain well and blot totally dry with kitchen towels. Set them aside for later.
- Nut Browning:
- Lay nuts flat on a baking tray. Keep an eye on them as they turn golden. Take them out when you catch that nutty smell. Let them cool fully before chopping.
- Dressing Mixing:
- Add Dijon mustard to a bowl. Pour in balsamic vinegar and mix until blended. Slowly pour olive oil while constantly stirring. Add salt and pepper as you like. Let it sit while getting other stuff ready.
- Pear Slicing:
- Clean and dry pears well. Slice thinly from top to bottom. Take out any seeds or hard middle parts. Brush with lemon juice so they don't brown. Keep cold until ready to use.
- Putting It All 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. Finish with crumbled goat cheese. Add dressing just when you're ready to serve.
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My kids really go crazy for the sweet, moist pears in this salad. How they mix with the sharp goat cheese makes every bite just right. Even my little one, who normally pushes away "anything green," keeps asking for this salad all the time.
Changing With The Seasons
Autumn offers the most amazing pears, but this salad works great year-round. Summer lets you swap in ripe peaches or nectarines, winter works with crisp apples or juicy oranges. Spring is perfect for fresh strawberries or soft figs.
Prep-Ahead Strategies
Getting things ready beforehand makes final prep super easy:
- Brown nuts early and keep in sealed container
- Blend dressing and chill
- Clean greens and store them right
- Soak and dry onions morning of your meal
- Cut pears just before serving
Smart Kitchen Tricks
- Feel pears near the stem to check ripeness
- Brown more nuts than needed for other dishes
- Keep extra dressing handy
- Let cheese warm up a bit for better taste
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This salad has become my go-to dish for all kinds of get-togethers. What makes it great is how simple yet adaptable it is, letting you switch things up with the seasons while keeping its classy vibe. Whether it's just family dinner or a big celebration, it always gets rave reviews and people asking how to make it.
Frequently Asked Questions
- → Why do you soak red onions in ice water?
- It takes away the sharp bite while keeping them nice and crispy.
- → What’s the best pear type to use?
- Any pear variety works, just pick firm and ripe ones for a good texture.
- → Can I prep the dressing earlier?
- Absolutely! Keep it in the fridge for up to a week.
- → Why serve the salad without tossing?
- It looks prettier layered, but the dressing still coats everything nicely.
- → Can I toast the pecans beforehand?
- Sure! Store them in an airtight container for a few days.