Caramelized Pear Arugula Salad

Name: Caramelized Pear Arugula Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 tablespoon butter; 1 cup pecan halves; ½ teaspoon kosher salt; Honey Cider Poppyseed Dressing; 2 tablespoons Greek yogurt; 4 teaspoons sugar; ⅛ teaspoon cinnamon; 2 medium red pears; 1 tablespoon butter; 6 ounces arugula; ½ medium white onion; ⅓ cup pomegranate arils

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
6
Calories
162 kcal
Course
Main Course, Salad
Cuisine
American

Caramelized Pear Arugula Salad

Brielle Kelley

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This Caramelized Pear Arugula Salad is a show-stopper with fresh greens, pan-roasted pears, ruby red pomegranates, thin slivers of sweet white onion and butter roasted pecans. The delicious honey cider dressing ties it all together.

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Ingredients

Servings

For the slow-roasted buttered pecans:

1 tablespoon butter
1 cup pecan halves
½ teaspoon kosher salt

For the dressing:

Honey Cider Poppyseed Dressing
2 tablespoons Greek yogurt optional

For the caramelized pears:

4 teaspoons sugar
⅛ teaspoon cinnamon
2 medium red pears
1 tablespoon butter

For the salad:

6 ounces arugula
½ medium white onion sliced in thin wedges
⅓ cup pomegranate arils

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Instructions

For the slow-roasted buttered pecans:

Preheat oven to 275˚F. Line a sheet pan or smaller shallow pan with foil. Layout several thicknesses of paper towels on a work surface near the oven.
Combine the pecans and butter on the prepared sheet pan. Place in the preheated oven for 5 minutes. Remove from the oven and stir well to coat the pecans with the butter. Sprinkle with the kosher salt and stir again. Return to the oven for another 20 minutes, stirring once halfway through. Remove from the oven and transfer to the paper towels to cool. Store any extra pecans in an airtight container.

For the dressing:

Prepare the Honey Cider Poppyseed Dressing as directed. Add 2 tablespoons of Greek yogurt (if desired). Cover the jar and shake until creamy and well combined.

For the caramelized pears:

Combine the sugar and cinnamon in a small bowl. Set aside
Cut the pears in half and then into ½-⅓-inch wedges. Trim the inner edges to remove any of the seeds.
Place the pears in a single layer on a dinner plate. Sprinkle both sides with the cinnamon-sugar mixture.
Melt the butter in a medium-size skillet over medium heat. When melted and bubbly add the pears and cook undisturbed for 2-4 minutes until the underside is golden and beginning to caramelize. Flip to the other size and turn off the heat. Allow to cool slightly while you prepare the rest of the salad.

For the salad:

Arrange arugula on a serving platter. Top with the caramelized pears, onion slices, pomegranates and pecans. Drizzle with the dressing or serve dressing separately at the table.

Notes

See Café Tips above in the post for more detailed instructions and tips.
Nutritional Information includes using half of the pecans and does not include salad dressing. See that post for nutritional information.

Nutrition Information

Show Details

Calories 162kcal (8%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 238mg (10%) Potassium 253mg (7%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 804IU (16%) Vitamin C 8mg (9%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 162 kcal

% Daily Value*

Calories	162kcal	8%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	238mg	10%
Potassium	253mg	5%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	804IU	16%
Vitamin C	8mg	9%
Calcium	65mg	7%
Iron	1mg	6%