Best Arugula Toasted Walnut And Roasted Pear Salad With Red Wineshallot Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARUGULA AND PEAR SALAD



Arugula and Pear Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 cup walnut halves
5 to 6 cups arugula, cleaned and dried
1 Bosc or Anjou pear, thinly sliced
1 lemon
3 tablespoons extra-virgin olive oil, eyeball it
Salt and freshly ground black pepper
8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Steps:

  • Toast nuts in small pan over medium heat until fragrant. Cool.
  • Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

ARUGULA AND ROASTED PEAR SALAD



Arugula and Roasted Pear Salad image

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Provided by Ellen Ecker Ogden

Categories     Salad     Fruit     Leafy Green     Appetizer     Roast     Vegetarian     Pear     Arugula     Fall     Party     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
2 tablespoons sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
N/A pepper
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons dried cranberries
1/4 cup fresh Parmigiano-Reggiano cheese
12 calendula blossoms

Steps:

  • 1. Preheat the oven to 400°F.
  • 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
  • 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
  • 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
  • 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

ROASTED TOASTED SALAD



Roasted Toasted Salad image

This salad is the perfect balance of roasted sweet shallots and butternut squash, on a bed of fresh green leaves, topped with the crunch of pecans, pumpkin seeds and crispy fried onions.

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small butternut squash (600 grams), peeled, seeded and sliced into 1/2-inch-thick pieces
12 round shallots, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Flaky sea salt and freshly ground black pepper
1/3 cup pecans, roughly chopped
2 tablespoons pumpkin seeds
5 ounces mixed salad leaves, such as rocket (arugula), watercress and baby spinach
1/2 small round radicchio, cut into wedges
2 tablespoons store-bought crispy fried onions
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons whole-grain mustard
Juice of 1/2 lemon
Flaky sea salt

Steps:

  • For the salad: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
  • Arrange the butternut squash and shallots on a baking sheet, drizzle with the olive oil and balsamic vinegar and mix together. Sprinkle over a pinch of sea salt and a pinch of black pepper.
  • Bake until the squash and shallots are lightly browned and tender, about 35 minutes, checking halfway through to give them a mix around.
  • Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the pecans and pumpkin seeds over medium heat until fragrant, 1 to 2 minutes. Tip the nuts into a bowl and set aside.
  • For the dressing: Whisk the oil, vinegar, mustard, lemon juice and a pinch of sea salt in a cup or jar.
  • Lay the mixed salad leaves and radicchio wedges on a large serving board or platter. Arrange the roasted shallots and squash on top. Drizzle over the dressing. Then sprinkle over the toasted pecans and pumpkin seeds and crispy fried onions.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE



Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories     Salad     Blender     Fruit     Leafy Green     Onion     Side     Bake     Thanksgiving     Vegetarian     Pear     Arugula     Fall     Healthy     Grape     Shallot     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
  • With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
  • Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Herb Crusted Salmon_image Herb Crusted Salmon

Cold Crawfish Dip_image Cold Crawfish Dip

Pasta and Bean Soup (Pasta E Fagioli)_image Pasta and Bean Soup (Pasta E Fagioli)

Fruit Loaf_image Fruit Loaf

Apple Walnut Streusel Muffins_image Apple Walnut Streusel Muffins

Sauteed Greens with Lemon_image Sauteed Greens with Lemon

Gone-All-Day Stew_image Gone All Day Stew

Daddy's BBQ Chicken_image Daddy's BBQ Chicken

Tomato Jam_image Tomato Jam

Carrot Zucchini Hash Browns Recipe - (4.1/5)_image Carrot Zucchini Hash Browns Recipe (4.1/5)

Huckleberry Cake_image Huckleberry Cake

Ramen Noodle Upgrade_image Ramen Noodle Upgrade

POWER BITES_image POWER BITES

Trail Mix_image Trail Mix

CHOCOLATE CHUNK PECAN PIE_image CHOCOLATE CHUNK PECAN PIE

Mama's Tomato Gravy_image Mama's Tomato Gravy

Junior's Cheesecake Crust_image Junior's Cheesecake Crust

Caramel Chocolate Peanut Butter Pretzel Bites (Like Take 5)_image Caramel Chocolate Peanut Butter Pretzel Bites (Like Take 5)

WAFFLE OF INSANE GREATNESS ARETHA FRANKENSTEINS (PRINTABLE RECIPE)_image WAFFLE OF INSANE GREATNESS ARETHA FRANKENSTEINS (PRINTABLE RECIPE)

Orange Blossom Sorbet_image Orange Blossom Sorbet

Arugula, toasted walnut and roasted pear salad with red wine-shallot vinaigrette recipe is a delicious and healthy salad that incorporates various flavors and textures. The salad is made with fresh arugula, toasted walnuts, and juicy roasted pears, all tossed in a zesty red wine-shallot vinaigrette. The result is a colorful and flavorful dish that is perfect as a side dish or light lunch.

Ingredients

For the salad:
  • Arugula
  • Toasted walnuts
  • Roasted pears
For the red wine-shallot vinaigrette:
  • Red wine vinegar
  • Shallots
  • Dijon mustard
  • Garlic
  • Extra virgin olive oil
  • Salt
  • Pepper

Instructions

For the salad:
  1. Clean and rinse the arugula leaves. Pat them dry with a paper towel.
  2. Toast the walnuts in the oven for about 8-10 minutes or until lightly browned. Let them cool and chop them roughly.
  3. Preheat the oven to 375°F. Cut the pears into thin slices and remove the seeds. Place the pear slices on a baking sheet lined with parchment paper and bake for about 10-15 minutes or until they are tender and slightly caramelized.
  4. In a large mixing bowl, combine the arugula leaves, chopped walnuts, and roasted pears. Toss gently to combine.
For the red wine-shallot vinaigrette:
  1. Mince the shallots and garlic.
  2. In a small mixing bowl, whisk together the red wine vinegar, shallots, Dijon mustard, garlic, salt, and pepper until well combined.
  3. Slowly add the olive oil to the bowl while whisking continuously until the vinaigrette is thick and well-blended.
  4. Pour the vinaigrette over the salad and toss gently to coat.

Variations

There are many creative ways to vary the arugula, toasted walnut and roasted pear salad with red wine-shallot vinaigrette recipe to fit different tastes and preferences:
  • Experiment with different types of nuts such as almonds, pecans, or hazelnuts.
  • Replace the roasted pears with roasted apples for a slightly different flavor.
  • Add some crumbled goat cheese or feta cheese for a creamier texture.
  • Use maple syrup instead of honey to add a rich and deep sweetness to the vinaigrette.
  • Replace the arugula with baby spinach or mixed greens for a milder taste.

Conclusion

The arugula, toasted walnut and roasted pear salad with red wine-shallot vinaigrette recipe is a healthy and delicious way to incorporate fresh and seasonal ingredients into your diet. With its vibrant colors and zesty flavors, this salad is sure to please anyone who loves good food. It is easy to prepare and can be customized to fit various preferences, making it a versatile dish that can be enjoyed all year round.
When it comes to making salads, there are endless options for ingredients and flavor combinations. One delicious and unique salad is an arugula, toasted walnut, and roasted pear salad with red wine shallot vinaigrette. This salad is a great balance of sweet and savory flavors and textures, and it's perfect for a light lunch or as a side dish to a main course. However, there are a few tips and tricks to keep in mind when making this salad to ensure that it turns out perfectly.

Tips for Roasting Pears

One of the key components of this salad is the roasted pear. Roasting pears adds a rich flavor and soft texture to the salad. To roast pears for this salad, start by preheating the oven to 375°F. Then, cut the pears in half and remove the core and seeds. Brush the pears with a mixture of melted butter and honey, which will help the pears caramelize and give them a sweet flavor. Place the pears cut-side down on a baking sheet and roast for 20-25 minutes, or until the pears are soft and beginning to brown.
Choose Ripe Pears
When selecting pears for this salad, it's important to choose ripe pears that are slightly soft to the touch. Hard pears will not roast well and will not have as much flavor as ripe pears. However, be sure to choose pears that are not overly ripe and mushy, as this will make them difficult to handle and may result in pears that fall apart during roasting.
Control Roasting Time
Roasting time is crucial when it comes to the pears in this salad. Be sure to keep an eye on the pears while they are in the oven to avoid overcooking them, as this will result in mushy or burnt pears. You want the pears to be soft and slightly browned, but not too browned that they become too soft and lose their shape.

Toast Walnuts for Extra Flavor and Crunch

Another important element of this salad is the toasted walnuts. Toasting walnuts helps to bring out their natural nutty flavor and add a satisfying crunch to the salad. To toast walnuts for this salad, preheat the oven to 350°F. Spread the walnuts on a baking sheet in a single layer and bake for 8-10 minutes, or until they are fragrant and slightly browned. Be sure to watch the walnuts carefully as they can burn quickly.
Use Raw Walnuts
For the best results, use raw walnuts when toasting them for this salad. Roasted or salted walnuts may not result in the same depth of flavor and could potentially throw off the balance of sweetness and saltiness in the salad.
Adjust Toasting Time According to Nut Size
The size of your walnuts can affect the toasting time. Larger walnuts will take longer to toast, while smaller walnuts will take less time. Be sure to adjust the toasting time accordingly so that the walnuts are evenly toasted and not burnt or undercooked.

Make the Red Wine Shallot Vinaigrette Ahead of Time

To tie all of the flavors in this salad together, you'll want to make the red wine shallot vinaigrette ahead of time. This vinaigrette is easy to make and requires just a few ingredients, including red wine vinegar, honey, mustard, shallots, and olive oil. To make the vinaigrette, whisk together the vinegar, honey, mustard, and shallots. Then, slowly whisk in the olive oil until the vinaigrette is thick and emulsified.
Let it Marinate
For the best results, make the vinaigrette at least an hour before serving the salad. Allowing the vinaigrette to sit and marinate will help the flavors to meld together and create a more cohesive taste.
Store Leftover Vinaigrette Separately
If you have leftover vinaigrette, be sure to store it separately from the salad. The arugula and other ingredients in the salad will quickly wilt if they come into contact with the dressing, and the salad will not be as enjoyable to eat.

Use Fresh Ingredients

Lastly, it's important to use fresh and high-quality ingredients for this salad. The freshness of the arugula, pears, and other components in the salad will greatly affect the overall flavor and texture of the dish. Opt for high-quality ingredients and try to use ingredients that are in season for the best results.
Check the Expiration Dates
When buying ingredients for this salad, be sure to check the expiration dates on any packaged items, such as the walnuts or vinegar. Using expired ingredients can lead to foodborne illness and may also affect the flavor and texture of the salad.
Wash and Dry Greens Properly
When using fresh greens, such as arugula, it's important to wash and dry them properly. Rinse the greens under cool water and then use a salad spinner or clean kitchen towel to remove any excess moisture. Wet greens will not hold the dressing well and will result in a soggy salad.

Conclusion

Making an arugula, toasted walnut, and roasted pear salad with red wine shallot vinaigrette is a delicious and unique way to elevate your salad game. By following these tips and tricks, you can ensure that your salad turns out perfectly every time. Remember to choose ripe pears, toast your walnuts, make the vinaigrette ahead of time, and use fresh ingredients. With these tips in mind, you'll be well on your way to creating a delicious and satisfying salad that will impress your guests or simply make your lunch a little more special.

Related Topics

Best Chocolate Pecan Pudding Cakes Recipes