Roasted Pear & Arugula Salad with Balsamic: Elegant, Fresh, and Flavorful
This Roasted Pear & Arugula Salad with Balsamic is a beautiful blend of sweet, peppery, and tangy flavors. Juicy roasted pears pair with peppery arugula, creamy cheese, and a drizzle of balsamic glaze for a dish that feels both refreshing and indulgent.
Fruit and greens have long been paired in Mediterranean-inspired cuisine, and this salad is a modern twist on that timeless tradition.
Roasting pears brings out their natural sweetness and caramelized depth, which perfectly balances the peppery bite of arugula and the richness of creamy cheese.
Finished with a tangy balsamic glaze, this salad is not just a side dish—it’s an experience of textures and flavors that highlight seasonal produce at its best.
Why You’ll Love This Recipe
- Elegant yet simple: Looks restaurant-worthy but easy to prepare at home.
- Seasonal & fresh: Highlights ripe pears and fresh greens for a healthy dish.
- Balanced flavors: Sweet, peppery, creamy, and tangy in every bite.
- Versatile: Works as a starter, side dish, or even a light main course.
- Customizable: Swap cheeses or add nuts for different textures and flavors.
Roasted Pear & Arugula Salad with Balsamic
Ingredients
- For the Salad:
- 3 ripe pears such as Bartlett, Bosc, or Anjou, halved and cored
- 5 cups fresh arugula or mixed baby greens
- ½ cup crumbled goat cheese or feta or blue cheese for stronger flavor
- ½ cup walnuts toasted (or pecans or almonds as alternatives)
- ¼ small red onion thinly sliced (optional)
- Fresh thyme sprigs optional, for roasting pears
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or balsamic glaze for extra richness
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & freshly ground black pepper to taste
Instructions
- Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the pears: Place pear halves on the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with salt, pepper, and thyme if using. Roast for 20–25 minutes, flipping halfway, until the pears are tender and slightly caramelized. Let cool slightly before slicing.
- Toast the walnuts: In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring occasionally, until fragrant and lightly golden. Remove from heat and let cool.
- Prepare the dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust sweetness or acidity as needed.
- Assemble the salad: In a large serving bowl, add arugula. Layer roasted pear slices on top, followed by goat cheese crumbles, toasted walnuts, and red onion slices.
- Dress and serve: Drizzle with balsamic dressing or glaze just before serving. Toss gently or leave arranged for a more elegant presentation.
Pro Tips & Variations
- Cheese swaps: Try blue cheese for a bolder flavor or Parmesan shavings for a lighter option.
- Nut options: Substitute walnuts with pecans, almonds, or even candied nuts for a sweeter crunch.
- Greens variety: Use mixed baby greens, spinach, or kale if arugula isn’t available.
- Vegan option: Replace cheese with vegan crumbles and use maple syrup in the dressing.
- Storage: Best served fresh, but you can store the roasted pears and dressing separately in the fridge for up to 2 days. Assemble just before serving.
- Reheating: Roasted pears can be reheated briefly in the oven or served at room temperature.
Serving Suggestions
- Pairings: Serve alongside roast chicken, grilled salmon, or pork tenderloin for a balanced meal.
- Toppings: Add pomegranate seeds or dried cranberries for extra sweetness and color.
- Drinks: Pair with crisp white wine (like Sauvignon Blanc), sparkling water with citrus, or even a light rosé.
- Occasions: Elegant enough for holiday dinners or dinner parties, yet simple for weeknight meals or a refreshing lunch.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
Yes. Roast the pears and make the dressing up to 24 hours in advance. Store them separately and assemble the salad just before serving.
Q: Can I freeze roasted pears?
Not recommended. Freezing will change the texture and make them mushy.
Q: What other fruits can I use?
Roasted apples, figs, or peaches work beautifully as alternatives to pears.
Q: Can I skip roasting the pears?
Absolutely! Fresh, thinly sliced ripe pears will give the salad a brighter, crispier texture.