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**Scrumptious Fall Pear and Arugula Salad with Balsamic Glaze**
Juicy ripe pears tucked between spicy arugula make a salad that captures autumn on your plate. Each mouthful blends soft fruit, smooth cheese, and toasty nuts in a flavor symphony that transforms an ordinary salad into something remarkable. The homemade balsamic mixture pulls it all together with deep, zesty undertones.
Just last week, I made this for our family get-together and noticed everyone, even those who usually skip salads, grabbed seconds. The way the juicy pears complement the peppery greens while the goat cheese adds a smooth richness turned it into the highlight of our dinner.
Key Ingredients Guide
- Juicy pears: Press gently for slight softness by the stem
- Crisp arugula: Go for vibrant, deep green bunches
- Soft goat cheese: Smooth and tangy types are ideal
- Red onions: Pick solid ones with tight, glossy outer layers
- Dried cranberries: Grab plump, soft ones
- Whole pecans: Brown them yourself for maximum taste
- Extra virgin olive oil: Flavorful, bold varieties work great here
- Aged balsamic vinegar: Go for the thicker, sweeter kind
Step-by-Step Preparation Guide
- Onion Prep:
- Cut red onions super thin with a sharp knife. Soak in cold water for 10-15 minutes. Drain and dry completely with clean kitchen towels. Set them aside for later.
- Pecan Prep:
- Lay nuts flat on a baking tray. Keep an eye on them as they turn golden. Take them out when they smell nutty and good. Let them cool fully before chopping.
- Dressing Prep:
- Put Dijon mustard in a bowl. Add balsamic vinegar and stir until blended. Slowly pour in olive oil while mixing non-stop. Add salt and pepper to your liking. Let it sit while you work on other parts.
- Pear Prep:
- Clean and dry pears well. Slice them thinly from top to bottom. Take out any seeds or tough middle parts. Brush with lemon juice so they don't turn brown. Keep them cold until you're ready.
- Putting It All Together:
- Put fresh arugula in a big serving bowl. Place pear slices in a nice pattern. Scatter soaked onions all around. Sprinkle with cranberries and pecans. Drop goat cheese chunks on top. Add dressing right before you serve it.
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My kids really go crazy for the sweet, moist pears in this mix. How they work with the sharp goat cheese makes every bite just right. Even my little one, who normally runs from "anything green," keeps asking for this salad again and again.
Changing With The Seasons
Autumn offers the tastiest pears, but this salad shifts nicely throughout the year. Summer lets you swap in ripe peaches or nectarines, winter works with crisp apples or tangy citrus. Spring calls for sweet strawberries or fresh figs.
Do-Ahead Strategies
Getting things ready beforehand makes final assembly super quick:
- Brown nuts and keep in a sealed container
- Blend dressing and cool in fridge
- Clean greens and store properly
- Prep onions the morning of your meal
- Cut pears just before serving
Smart Cooking Tricks
- Check if pears are ripe near the stem end
- Brown more nuts than needed for other dishes
- Keep extra dressing handy in the fridge
- Let cheese warm up a bit for fuller flavor
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This salad has grown to be my go-to dish for all kinds of gatherings. What makes it great is how simple yet flexible it is, letting you switch things up with the seasons while keeping its classy feel. Whether it's just a quiet family dinner or a big celebration, it always gets compliments and people asking how to make it.
Frequently Asked Questions
- → Why soak onions in ice water?
- It makes them taste less sharp while keeping them crispy.
- → Which pears work best?
- Choose any firm yet ripe pears for the best results.
- → Can I prep the dressing early?
- Sure, it keeps well in the fridge for up to a week.
- → Why layer ingredients instead of mixing?
- Layering looks better, but the dressing will still coat everything evenly.
- → Can I toast pecans in advance?
- Absolutely, just store them in a sealed container for a few days.