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