Sublime. No better word describes this grilled pear salad with goat cheese and pecans, drizzled with a delicious balsamic vinegar reduction.
Due to its ingredients and colors, this is the perfect fall salad. However, whenever I see red D’Anjou pears in the grocery store, I make it regardless of the time of year. And if it’s summer and I’m grilling outside, I take advantage of the grill. Otherwise, I roast my pears on the stove in my cast iron grill pan.
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Why you will love this pear salad recipe?
This salad has a perfect combination of flavors and textures. The grilled pear caramelizes. That sweetness contrasts with the creamy goat cheese’s tangy notes.
Toasted pecans provide their nutty flavor, crunchy texture, and contrast with the soft goat cheese (one of my favorite non-Venezuelan fresh cheeses).
Besides additional sweet notes, the balsamic vinegar reduction provides the delicious umami we greatly appreciate in our meals.
All these elements together make this the perfect salad with that wow factor that will surprise your guests just by looking at it and produce an explosion of flavor when you try it.
Ingredients
To make this salad, you will need:
Grilled Pear Salad with Goat Cheese and Pecans
Making this salad is very easy and includes the following steps:
- Toast the nuts. Preheat a pan over medium heat. Chop the pecans and toast them in the pan, stirring occasionally, until fragrant, about 8-10 minutes.
- Prepare the pears. Calculate about three-quarters of a pear per person. Cut the pears in halves. With a melon baller, scoop and remove the heart and seeds. Cut each pear half into four slices. The slices mustn’t be too thin to prevent them from breaking when grilling them.
- Grill the pears. Preheat a cast iron grill pan over medium-high heat. Brush with olive oil, and grill the pear slices on one side only until grill marks form, about 2-3 minutes. Let pears cool on a plate.
- Make the salad. In a large bowl, add the arugula and olive oil and mix. Put a layer of arugula on a serving plate and distribute the pears on top. Add the crumbled goat cheese and pecans and, at serving time, drizzle with the balsamic dressing.
How do I serve and pair this pear salad?
This salad is a fantastic first course. You can also serve it as a grilled chicken or fish side dish. I love it as a main dish for a light lunch, accompanied by a glass of chill white wine. If you ask me what type of wine, I recommend Pinot Grigio, Alvariño, or Verdejo.
What are the best pears to make this salad?
Aim for juicy pears, such as red or green D’Anjou (my favorite), to make this roasted pear salad. Bartlett pears are a good choice, as are Bosc pears. Aim for sweet pears. Ripe pears are sweet and caramelize better. But ensure they are not over-ripened so the slices keep their shape and don’t break during grilling.
Substitutes & Variations
- You can use Romaine lettuce instead of the peppery arugula.
- You can substitute the tangy goat cheese with any variety of blue cheese, including Gorgonzola, Roquefort, or Stilton. Feta cheese is also a good fit. The important thing is that the cheese has a defined flavor and character.
- You can use a commercial balsamic vinegar glaze instead of homemade balsamic reduction.
- Don’t have balsamic glaze handy? Make maple syrup and lemon vinaigrette, and you’ll have a fantastic salad.
- You can replace the crunchy pecans with walnuts, almonds, or hazelnuts, always toasted, of course, so they are fragrant.
- You can substitute toasted pecans for candied pecans for a more festive version.
Other salads with cheese and fruits
Don’t miss my other cheese and fruit-based salads:
- Burrata salad with grilled peaches
- Melon salad with prosciutto and mozzarella
- Dry fig salad with burrata and prosciutto
How do I store this salad, and how long would it last?
Like many leafy salads, including baby spinach and other salad greens, this arugula pear salad is best eaten freshly. If you think there will be leftovers, it is best to store the arugula, without oil, in an airtight container and store the rest of the ingredients, each separately.
Grilled Pear Salad with Goat Cheese and Pecans
Following is the recipe card. I hope you like this delicious salad as much as we do.
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Grilled Pear Salad with Goat cheese, Pecans, and Balsamic Vinegar Reduction
Ingredients
- 4 cups arugula
- 3 red D’Anjou pears
- 3/4 cup fresh goat cheese
- 1/2 cup pecans cut into pieces
- 3 tablespoons extra virgin olive oil
- 4 teaspoons Balsamic vinegar reduction
Instructions
- Preheat a frying pan over medium heat. Toast the pecans, stirring occasionally, until fragrant, about 8-10 minutes.
- Cut the pears in half and remove the core and seeds with the help of a melon baller. Cut each half into four slices. The slices mustn’t be too thin to prevent them from breaking when grilling them.
- Preheat a cast iron grilling pan. Brush with olive oil, and grill the pear slices on one side only until grill marks form, about 2-3 minutes. Let the sliced and roasted pear cool on a plate.
- In a bowl, add the arugula and olive oil and mix. Make a bed of arugula and distribute the roasted pears on top. Add the goat cheese and pecans, and drizzle with the balsamic vinegar reduction when serving.
Nutrition
Notes
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