by: Kate McMillan
Cook Time
5 minutes
Prep Time
15 minutes
Yield
8 servings
Total Time
5 minutes
Prep Time
15 minutes
Yield
8 servings
summary
Thanksgiving can be a pretty heavy and decadent dinner, so it’s nice to have one crispy, raw and light vegetable dish on the table to break up all of the richness. This arugula pear salad is not only delicious but stunning. It hits all the high notes with peppery arugula, sweet spiced nuts, crispy pear and an acidic vinaigrette. Most of this salad can be made ahead of time, making this a snap to get on the table for the main event.
ingredients
- Salad Ingredients:
- 10 oz. arugula (about 2 cups per person)
- 2 pears (any variety), cored and sliced
- Candied Walnuts
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon Kosher salt, plus more for seasoning
- 1 cup raw walnut halves
- 1½ tablespoons sugar
- 2 teaspoons water
- Champagne Vinaigrette
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons champagne vinegar
directions
Candied Walnunts
- Combine the cumin, paprika, ground cinnamon and ½ teaspoon of salt in a small bowl. Put the walnuts, sugar and water in a non-stick skillet, set over medium-high heat and stir until the sugar is dissolved. Add the spices, stirring often, and continue to cook for 2 minutes. Transfer walnuts to a parchment-lined plate and spread into a single layer. Season with a few pinches of salt and let cool completely. Set aside.
Champagne Vinaigrette
- Add the shallots, Dijon mustard, salt and pepper to a small bowl. Whisk in the champagne vinegar and check for seasoning. Set aside.
Salad
- To assemble the salad, toss the arugula with vinaigrette, to taste. Transfer to a serving bowl or platter and top with sliced pears and candied walnuts. Serve at once.
notes
2 cups of arugula per person may seem like a lot, but it gets weighted down once you toss with dressing.
Dressing can be made 5 days in advance and stored in the refrigerator.
Candied walnuts can be made 3 days in advance and stored in an airtight container.
A salad served on a shallow platter, as opposed to a bowl, makes for a beautiful presentation. This also helps to evenly distribute the pears and walnuts.
Any variety of pear will do—Bosc, Anjou and Bartlett all work beautifully.
Other fruits to consider include apples, pomegranates, persimmons, oranges and grapefruit.
Try swapping out the walnuts for pecans.
