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Savory Roasted Pear Blue Cheese Arugula Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Savory Roasted Pear Blue Cheese Arugula Salad combines the peppery bite of fresh arugula with sweet, tender roasted pears, crunchy toasted walnuts, and tangy crumbled blue cheese, all harmonized by a simple balsamic and olive oil dressing. Ideal for a light lunch or elegant starter, this salad balances savory and sweet flavors with varied textures for a refreshing and satisfying dish.

Ingredients

Scale

Salad

  • 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)

Dressing

  • 3 tablespoons Olive Oil (Extra virgin for dressing)
  • 2 tablespoons Balsamic Vinegar (For dressing)
  • Salt (to taste)
  • Black Pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pear wedges.
  2. Prepare Pears: Wash the pears thoroughly, cut them in half, remove the core, and slice into wedges to ensure even roasting.
  3. Coat Pears: Place the pear wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss gently to coat all pieces evenly.
  4. Roast Pears: Roast the pears in the oven for 20-25 minutes, flipping halfway through to achieve a golden brown color and tender texture.
  5. Toast Walnuts: While the pears roast, toast the chopped walnuts in a skillet over medium heat for 5-7 minutes until fragrant and golden, stirring frequently to avoid burning.
  6. Prepare Arugula: Place the fresh washed arugula into a large salad bowl as the green base for the salad.
  7. Add Roasted Pears: Let the roasted pears cool slightly after roasting, then add them to the bowl with arugula to prevent wilting.
  8. Combine Salad Ingredients: Add the toasted walnuts and crumbled blue cheese to the arugula and pears, tossing gently to mix all components without bruising the leaves.
  9. Make Dressing: Whisk together the remaining 2 tablespoons of olive oil and balsamic vinegar in a small bowl to create a simple vinaigrette.
  10. Dress Salad: Drizzle the dressing over the salad and toss gently to evenly coat all ingredients, enhancing flavors with salt and pepper to taste.
  11. Serve: Serve the salad immediately for optimal freshness or chill for a few minutes before serving if desired.

Notes

  • Use ripe but firm pears like Bosc or Anjou for the best texture after roasting.
  • To toast walnuts evenly, keep stirring frequently and watch closely to prevent burning.
  • Adjust the amount of blue cheese depending on your preference for stronger or milder flavor.
  • This salad is best served fresh but can be chilled for up to 1 hour before serving.
  • Can be paired well with grilled chicken or fish for added protein.

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Find it online: https://sweetindulgencescakes.com/savory-roasted-pear-blue-cheese-arugula-salad-recipe/