Savory Roasted Pear Blue Cheese Arugula Salad

Why Make This Recipe

Savory Roasted Pear Blue Cheese Arugula Salad is a delightful dish that brings together a mix of flavors and textures. The sweetness of roasted pears contrasts beautifully with the creamy tang of blue cheese. This salad is not only easy to make but also a healthy choice packed with nutrients. It’s perfect for a light lunch, a side dish at dinner, or as part of a festive gathering.

How to Make Savory Roasted Pear Blue Cheese Arugula Salad

Ingredients:

• 4 cups Arugula (Fresh and washed)
• 2 pieces Ripe Pears (Bosc or Anjou, sliced into wedges)
• 0.5 cup Blue Cheese (Crumble for topping)
• 0.5 cup Walnuts (Chopped and toasted)
• 3 tablespoons Olive Oil (Extra virgin for dressing)
• 2 tablespoons Balsamic Vinegar (For dressing)
• to taste Salt
• to taste Black Pepper

Directions:

1. Preheat your oven to 400°F (200°C).
2. Wash the pears, cut them in half, remove the core, and slice into wedges.
3. Place pear wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat.
4. Roast the pears for 20-25 minutes, flipping halfway through until golden brown and tender.
5. Toast the walnuts in a skillet over medium heat for 5-7 minutes until fragrant and golden.
6. In a large bowl, combine the fresh arugula.
7. Once the pears are roasted, let them cool slightly before adding to the arugula.
8. Add the toasted walnuts and crumbled blue cheese, tossing gently to combine.
9. Whisk together the remaining olive oil and balsamic vinegar, then drizzle over the salad.
10. Toss the salad gently to coat and adjust seasoning with salt and pepper as desired.
11. Serve immediately or chill for a few minutes before serving.

How to Serve Savory Roasted Pear Blue Cheese Arugula Salad

This salad can be served immediately after tossing. It goes well as a starter or side dish to accompany main courses like grilled chicken, steak, or fish. You can also add it to a picnic or BBQ spread for a fresh and colorful option.

How to Store Savory Roasted Pear Blue Cheese Arugula Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best enjoyed within a day or two. The arugula may wilt, but the flavors will still be delicious. Avoid mixing the dressing until ready to serve if you’re planning to store it.

Tips to Make Savory Roasted Pear Blue Cheese Arugula Salad

• Choose ripe pears for the best sweetness and flavor.
• Toast the walnuts to enhance their flavor and crunch.
• Be careful not to over-roast the pears; they should be tender but not mushy.
• Adjust the amount of blue cheese according to your taste preference.
• Experiment with different nuts like pecans or almonds for a twist.

Variation

For a different twist, consider adding dried cranberries or pomegranate seeds for a pop of color and sweetness. You can also replace blue cheese with feta cheese or goat cheese for a different flavor profile.

FAQs

Can I use other greens instead of arugula?
Yes, you can substitute arugula with spinach, mixed greens, or kale if you prefer a different base.

Can I make this salad ahead of time?
You can roast the pears and toast the walnuts ahead of time. Keep them separate from the greens and dressing to maintain freshness until ready to serve.

What can I add to this salad for more protein?
You can add grilled chicken, shrimp, or chickpeas for extra protein and make it a more filling meal.

Savory Roasted Pear Blue Cheese Arugula Salad

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A delightful salad featuring roasted pears, blue cheese, and walnuts on a bed of fresh arugula.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 cups Arugula, fresh and washed
• 2 pieces Ripe Pears, Bosc or Anjou, sliced into wedges
• 0.5 cup Blue Cheese, crumbled for topping
• 0.5 cup Walnuts, chopped and toasted
• 3 tablespoons Olive Oil, extra virgin for dressing
• 2 tablespoons Balsamic Vinegar, for dressing
• to taste Salt
• to taste Black Pepper

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the pears, cut them in half, remove the core, and slice into wedges.
3. Place pear wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat.
4. Roast the pears for 20-25 minutes, flipping halfway through until golden brown and tender.
5. Toast the walnuts in a skillet over medium heat for 5-7 minutes until fragrant and golden.
6. In a large bowl, combine the fresh arugula.
7. Once the pears are roasted, let them cool slightly before adding to the arugula.
8. Add the toasted walnuts and crumbled blue cheese, tossing gently to combine.
9. Whisk together the remaining olive oil and balsamic vinegar, then drizzle over the salad.
10. Toss the salad gently to coat and adjust seasoning with salt and pepper as desired.
11. Serve immediately or chill for a few minutes before serving.

Notes

For a different twist, consider adding dried cranberries or pomegranate seeds for sweetness. You can also replace blue cheese with feta or goat cheese.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 400mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 15mg