Pear Salad with Balsamic Vinaigrette Recipe

If you’re looking for a show-stopping, flavor-packed salad that feels as special as it looks, you simply have to try this Pear Salad with Balsamic Vinaigrette. Crisp arugula, creamy goat cheese, juicy pears, and a tangy-sweet homemade vinaigrette come together in one gorgeous bowl—it’s the kind of salad you’ll crave again and again!

Ingredients You’ll Need

One of the charms of Pear Salad with Balsamic Vinaigrette is its simplicity—every ingredient is carefully chosen to deliver maximum flavor, color, and irresistible contrast. Here’s what you’ll need to create your new favorite salad from scratch.

• Extra virgin olive oil: The base for your vinaigrette and what gives it that rich, silky mouthfeel—use the best quality you can!
• Balsamic vinegar: Delivers tang and subtle sweetness; real balsamic is worth the splurge here.
• Dijon mustard: Adds creaminess and just enough sharpness to balance the dressing.
• Garlic clove: Freshly grated or minced for a gentle punch of flavor—garlic lovers can add more if they like.
• Fine sea salt & freshly ground black pepper: The must-have seasoning duo you don’t want to skip; season your dressing generously.
• Red onion: Thinly sliced for a bit of bite and vivid color; soaking it mellows the flavor beautifully.
• Arugula: Peppery, tender greens provide the perfect base for all these beautiful toppings.
• Pears (any variety): The star of the show—choose ripe but firm pears for best texture and juiciness.
• Goat cheese: Creamy, tangy, and slightly earthy; it balances the sweet pears and sharp vinaigrette.
• Dried cranberries: Little gems of tartness and sweetness that add chewy texture and vibrant color.
• Pecans (toasted): Toasted nuts give the salad captivating crunch and a toasty, buttery flavor.

Variations

The beauty of Pear Salad with Balsamic Vinaigrette is how endlessly adaptable it is—whether you’re catering to allergies, have a different cheese on hand, or want to mix things up for a new flavor twist, you’re set! Here are just a few fun ideas to make this salad your own:

• Swap in blue cheese or feta: Not a goat cheese fan? Crumbled blue cheese or creamy feta both bring their own bold personalities and work beautifully.
• Use mixed greens or baby spinach: Arugula’s peppery kick is wonderful, but any tender salad green makes a delicious base.
• Try apples instead of pears: If pears are out of season, sliced apples (like Honeycrisp) also shine in this salad.
• Make it nut-free: Sunflower seeds or roasted pumpkin seeds offer great crunch for those avoiding nuts.
• Add grilled chicken: For a heartier meal, toss in sliced grilled chicken breast to turn this into an irresistible main course.

How to Make Pear Salad with Balsamic Vinaigrette

Step 1: Soak the Onions (Optional but Recommended)

To mellow out the bite of raw red onion, thinly slice the onion and soak it in a small bowl of ice water for about 10 minutes. After soaking, drain and pat dry with a paper towel—this simple trick makes a world of difference if you’re sensitive to sharp onion flavors!

Step 2: Make the Balsamic Vinaigrette

Combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, grated garlic, sea salt, and black pepper in a mason jar. Pop the lid on and shake vigorously until everything is fully emulsified. Taste and adjust seasoning as needed—the dressing should be tangy and balanced, with a velvety texture.

Step 3: Assemble the Salad Base

Place the arugula in a large, shallow serving bowl. Distribute the pear slices and soaked onions evenly across the greens, arranging them artfully for a pretty presentation.

Step 4: Add Toppings

Sprinkle the crumbled goat cheese over the salad, followed by generous handfuls of dried cranberries and toasted pecans. The colors and textures instantly pop, making the salad look as delicious as it tastes.

Step 5: Dress and Serve

Give your balsamic vinaigrette a quick shake if it’s separated, then drizzle it evenly over the salad just before serving. You can toss it gently if you’d like, but to keep things extra pretty for guests, serve as-is—the dressing will naturally work its way down to the greens.

How to Serve Pear Salad with Balsamic Vinaigrette

Garnishes

For a final flourish, sprinkle on a few extra toasted pecans and a handful of fresh herbs—think chives, mint, or parsley. Microgreens or edible flowers are equally gorgeous for an elegant, restaurant-worthy finish.

Side Dishes

This salad shines alongside roasted chicken, herby fish, or even a warm bowl of soup. For a fancier dinner, serve it as a fresh starter with crusty bread, or pair it with quiche for a lovely brunch spread.

Creative Ways to Present

Try plating individual salads on small plates for a dinner party, or arrange all the ingredients charcuterie-style on a large board so guests can build their own bowls. It even makes a stunning centerpiece for holiday meals—just layer in a wide, shallow platter for maximum wow factor.

Make Ahead and Storage

Storing Leftovers

If you have leftover Pear Salad with Balsamic Vinaigrette, store it in an airtight container in the fridge. For best results, keep the vinaigrette separate so the greens stay crisp. Dressed salad is best enjoyed the same day, but undressed leftovers will keep for 1-2 days.

Freezing

Unfortunately, this salad doesn’t freeze well—the fresh greens and pears will lose their texture after thawing. However, you can freeze extra toasted pecans or even the vinaigrette (in a jar) to save for future salads!

Reheating

Pear Salad with Balsamic Vinaigrette is best served cold or at room temperature. There’s no need to reheat—if needed, bring ingredients out of the fridge a bit before serving so the flavors pop.

FAQs

Final Thoughts

Trust me, once you serve Pear Salad with Balsamic Vinaigrette—whether for a weeknight dinner or a festive get-together—it’ll become a staple in your repertoire. Give it a try soon, and let the fresh flavors and gorgeous colors win over your table. Your taste buds (and your guests) will thank you!

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