Let me say that one more time… Brown Butter Vinaigrette.
Arugula Pear Salad. Sounds not too shabby just as it is right? But now imagine adding toasted hazelnuts, tangy goat cheese, and oh heck, let’s say it one more time for fun… Brown Butter Vinaigrette!! Welcome to salad heaven friends… this one is truly other-worldly.
In fact, it is my Mother-in-Law’s favourite salad. Big points for Joni.
I’m going to tell you something and I hope you listen carefully… this salad dressing is the best salad dressing you’ll ever have in your entire life. Hands-down.
That may sound like bragging and that’s because it is. This here dressing is insane. It’s made with butter. Browned butter. Now if you know me at all you know I’d eat a shoe if you doused it in brown butter, so I’m an easy sell, but I promise you, it’s absolutely scrumptious.
I mean, when was the last time you had butter on your salad? Is a salad even still a salad if you pour butter all over it? I’m gonna say yes. Besides, you’re eating a big bowl of peppery green arugula, fresh in-season pears and super healthy hazelnuts. It’s all good friends, all good.
Arugula pear salad recipe, how to make it…
First up, let’s talk dressing. This one’s all about the browned butter (obviously – I am aware I can’t stop talking about it). If you haven’t made browned butter before, don’t worry. It’s as easy as melting butter in a pan until it magically turns into a golden, nutty colour (if you don’t know how just google it or read this).
Now whisk that golden brown deliciousness together with some good extra virgin olive oil, a drizzle of maple syrup, a hit of Dijon mustard, a splash of white wine vinegar, and, of course, a good pinch each of salt and pepper. Whisk super well to get everything happily combined and smooth.
Start building the salad with a generous pile of peppery arugula. Add in thinly sliced pears for juicy sweetness, toasted hazelnuts for crunch, dried cherries for tartness, and a good crumble of creamy, sharp goat cheese.
Ready for the grand finale? Drizzle that scrumptious dressing all over everything. Give it a gentle toss to coat everything, and there you have it: a salad that’s both fancy enough for guests but simple enough to make just for you. Enjoy, and hey, sharing is optional.
arugula pear salad Recipe ingredients, tips, substitutions:
Arugula – I use baby arugula, but if you’d like a substitute for the arugula (against my better judgement) feel free to try other greens… baby spinach, butter lettuce, spring mix… all work.
Butter – I think I’ve been pretty clear that this is not optional, but if you really want a substitute you can use extra virgin olive oil (or half and half).
Pears – it can be hard to find perfectly ripe, sweet pears, so go ahead and sub in crisp apples, apple pears, or firm plums.
White Wine Vinegar – not as fancy as it sounds and is easily sourced in any grocery store, but you can sub in apple cider vinegar in a pinch if you have it on hand.
Hazelnuts – feel free to mix up the nuts and use almonds, walnuts, pecans or pine nuts. Candied walnuts are pecans are great too.
Dried Cherries – these do add a nice sweet-tangy flavour to the salad, but you can sub in dried cranberries or even fresh pomegranate.
Goat Cheese – goat cheese is nice and tangy, but you can substitute feta, asiago, parmesan or even blue cheese and I will not be mad at you.
Arugula Pear Salad Recipe Variations:
Blue Cheese Version – sub the goat cheese out for crumbled blue cheese. I like to add a little sliced red onion into this version.
Honey Vinaigrette Version – in the dressing use honey instead of the maple syrup and fresh lemon juice in place of the vinegar. This version is really good with apples in place of the pears.
Full Meal Version – this makes a lovely meal for lunch or dinner when served with juicy roasted chicken or grilled pork chops.
thoughts on what to serve with this salad? try these…
- How about as a yummy starter before a hearty bowl of this Beef Barley Mushroom Soup
- I think it would be a perfect side with my Smothered Chicken with Mushrooms and Bacon Recipe
- or make a lovely lunch with this Carrot and Butternut Squash Soup
- For dessert why not stay the brown butter course and serve these Brown Butter Oatmeal Cookies or this Brown Butter & Bourbon Impossible Pie
Recipe-ish…
Arugula Pear Salad with Hazelnuts and Brown Butter Vinaigrette
Ingredients
For the Salad:
- 5 cups arugula
- 2 pears sliced
- 1/3 cup hazelnuts toasted and roughly chopped
- 1/4 cup dried cherries
- 1/3 cup goat cheese
For the Brown Butter Vinaigrette:
- 1/4 cup butter browned and slightly cooled
- 2 tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp maple syrup
- 1 tsp dijon
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Make the vinaigrette:
- In a bowl combine the brown butter, olive oil, vinegar, maple syrup, dijon, salt & pepper. Whisk well.*
Make the salad:
- Add the arugula to a serving bowl.
- Top with the pears, hazelnuts, cherries and goat cheese.
- Drizzle all with the vinaigrette and toss just before serving.
Notes
Let me know what you think below and if you like this Arugula Pear Salad Recipe then I know you’ll love my Warm Pearl Couscous Salad with Brown Butter and Sumac Dressing. It’s to die for.
