Roasted Pear Arugula Salad

Recipe: Roasted Pear and Arugula Salad with Walnuts and Parmesan 🍐🥗

Overview:

This Roasted Pear and Arugula Salad with Walnuts and Parmesan is a delightful fusion of sweet and savory flavors, making it a perfect choice for a stunning first course or a light and elegant main dish. The combination of caramelized roasted pears, peppery arugula, crunchy walnuts, and nutty Parmesan cheese creates a symphony of taste and texture that will impress your guests and tantalize your taste buds. With simple yet sophisticated ingredients, this recipe is versatile enough to be served for any occasion, from casual gatherings to special celebrations. Plus, it’s quick and easy to make, taking just 40 minutes from start to finish!

Nutritional Information (per serving):

• Calories: 513.1
• Fat: 35.6g
  • Saturated Fat: 9.3g
• Cholesterol: 32.6mg
• Sodium: 756.4mg
• Carbohydrates: 38.4g
  • Fiber: 7.7g
  • Sugar: 24.3g
• Protein: 16.9g

Ingredients:

Instructions:

1. Preheat oven to 500°F (260°C) and place a baking sheet in the oven to heat as well.

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2. Prepare Pears:

   • Cut each pear lengthwise, remove the core, then place the cut side down on a cutting board and thinly slice into 5 pieces lengthwise again.

3. Coat Pears:

   • Toss the sliced pears with butter and sugar until evenly coated.

4. Roast Pears:

   • Arrange the pear slices on the preheated baking sheet and roast in the oven for about 10 minutes, or until they are browned on the bottom.
   • Flip the pear slices and roast for an additional 5 minutes, or until they are tender and deeply browned.

5. Cool Pears:

   • Allow the roasted pears to cool to room temperature.

6. Toast Walnuts:

   • In a small dry skillet over medium heat, toast the walnuts until they are lightly browned and fragrant, about 3 minutes. Set aside to cool.

7. Prepare Dressing:

   • In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, salt, and black pepper until well combined.

8. Assemble Salad:

   • In a large serving bowl, combine the arugula and roasted pears.
   • Gently toss the salad with the prepared dressing until evenly coated.

9. Add Parmesan:

   • Using a vegetable peeler, shave curls of Parmesan cheese over the top of the salad, adding a generous amount for flavor and presentation.

10. Finish with Walnuts:

    • Coarsely chop the toasted walnuts and sprinkle them over the salad, adding a final touch of crunch and richness.

11. Serve Immediately:

    • This Roasted Pear and Arugula Salad with Walnuts and Parmesan is best served immediately to enjoy the contrast of warm roasted pears with cool, crisp arugula, and the combination of flavors at their peak freshness.

Tips:

• Variations: Feel free to experiment with different nuts such as pecans or almonds, and try substituting the Parmesan cheese with crumbled goat cheese or blue cheese for a unique twist.
• Make-Ahead: You can roast the pears and toast the walnuts ahead of time, but wait to assemble the salad until just before serving to keep the arugula fresh and vibrant.
• Presentation: Garnish the finished salad with a sprinkle of freshly ground black pepper or a drizzle of balsamic glaze for an extra touch of elegance.
• Pairing: This salad pairs beautifully with a crisp white wine such as Sauvignon Blanc or a light-bodied Pinot Noir, enhancing the flavors and elevating your dining experience.

Enjoy the delightful combination of flavors and textures in this elegant Roasted Pear and Arugula Salad with Walnuts and Parmesan, perfect for any occasion! 🍐🥗✨