Arugula and Pear Salad with Blue Cheese and Candied Pepitas Recipe
A vibrant and delicious Arugula and Pear Salad featuring crisp bosc pears, peppery arugula, tangy blue cheese, crunchy candied pepita seeds, toasted walnuts, and juicy pomegranate seeds, all brought together with a homemade Pear Balsamic Vinaigrette. This salad balances sweet, savory, and nutty flavors for a refreshing and elegant dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Candied Pepita Seeds
- 1 cup salted pepita seeds (112g)
- 1 cup brown sugar (230g)
- ½ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- 1 egg white
Pear Arugula Salad
- 5 ounces prewashed arugula
- 2-3 bosc pears, sliced
- ¼ cup gorgonzola cheese or any blue cheese
- ¼ cup pepita seeds
- ¼ cup walnuts, toasted
- ¼ cup pomegranate seeds
- ½ cup Pear Balsamic Dressing (118mL)
Pear Balsamic Vinaigrette
- ¼ cup white wine vinegar (59mL)
- 1 clove garlic, peeled and chopped
- 1 ripe pear
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- ¾ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Candy the Pepitas: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk together the egg white, brown sugar, cinnamon, and cayenne pepper until foamy. Toss the salted pepita seeds with this mixture until well coated. Spread the coated pepitas evenly on the prepared baking sheet and bake for 12 to 15 minutes until they are golden and crisp. Remove from the oven and let cool completely before using.
- Make the Dressing: In a blender, combine the ripe pear, white wine vinegar, balsamic vinegar, chopped garlic, and Dijon mustard. Blend until smooth. With the blender running, slowly drizzle in the extra virgin olive oil until the dressing is fully emulsified. Season to taste with salt and black pepper.
- Assemble the Salad: In a large bowl, toss the arugula with about half of the pear balsamic dressing until lightly coated. Arrange the dressed arugula on a serving platter. Top with sliced bosc pears, candied pepitas, toasted walnuts, crumbled gorgonzola cheese, and pomegranate seeds. Drizzle additional pear balsamic dressing over the salad if desired before serving.
Notes
- Use ripe pears for the best flavor in the dressing and salad.
- Watch the pepitas closely while baking to prevent burning due to the sugar coating.
- Toasting the walnuts enhances their flavor and adds a nice crunch.
- You can substitute gorgonzola with other blue cheeses if preferred.
- This salad can be served as a light main course or as a side dish.
