Pear Salad with Candied Pecans
Pear Salad with Candied Pecans is a light, flavorful way to celebrate fall’s bounty. This seasonal greens medley, with its peppery arugula and sweet candied pecans, is perfect for festive gatherings or quick lunches. Toss together this crisp autumn salad, add your favorite garnishes, and enjoy a delicious, elegant treat!
Ingredients
- 4 cups 100g baby arugula, washed and dried
- 2 ripe but firm pears Bartlett or Bosc, thinly sliced
- ½ cup 60g crumbled goat cheese
- ½ cup 60g pecans
- 2 tbsp 25g brown sugar (for candying pecans)
- 1 tbsp 15g butter (for candying pecans)
Dressing:
- 3 tbsp 45ml olive oil
- 1 tbsp 15ml apple cider vinegar
- 1 tsp 5ml honey
- Pinch of salt
Instructions
Candy the Pecans
- In a small skillet over medium heat, I melt 1 tbsp butter with 2 tbsp brown sugar. I add ½ cup pecans, stirring for 2–3 minutes until coated and fragrant. I spread them on parchment to cool, ensuring crunchy bites for this Salad with Candied Pecans.
Prep the Arugula
- I wash and dry 4 cups baby arugula using a salad spinner or towel, keeping it crisp for this seasonal greens medley.
Slice the Pears
- I thinly slice 2 pears, leaving the skin on for color and structure, preventing browning by slicing just before assembly for this fall-inspired salad.
Make the Dressing
- In a small bowl, I whisk 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, and a pinch of salt until smooth, creating a tangy dressing for this autumn greens delight.
Assemble the Salad
- On a large platter, I layer the arugula evenly. I fan out pear slices, crumble ½ cup goat cheese, and scatter candied pecans, creating a vibrant Salad with Candied Pecans.
Dress and Serve
- I drizzle the dressing over the salad just before serving, tossing gently to coat without wilting the greens, and serve immediately for a fresh seasonal greens medley.
Notes
To toast pecans, place them in a dry skillet over medium heat and stir for 3–5 minutes until fragrant and slightly darkened. Let cool before using.