Roasted Pear and Arugula Salad with Walnuts and Parmesan

Total Time
40mins
Prep 30 mins
Cook 10 mins

This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.

Ingredients Nutrition

Directions

  1. Preheat oven to 500 F and put baking sheet in the oven to heat too.
  2. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
  3. Toss pear with butter and sugar.
  4. Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
  5. Flip and roast until tender and deep brown, 5 more minutes.
  6. Let pears cool.
  7. Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
  8. Whisk the olive oil, vinegar, salt and pepper together.
  9. Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
  10. Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
  11. Chop walnuts coarsely and sprinkle on top.
Most Helpful

My friend did this salad for me at a dinner she had. It was so fabulous I had to ask her for recipe. I made it again a few days later, and the family loved it. I lost the recipe at home and thanks to the net, I have it again! Definately a must do salad! I served it at the end of the meal. It was like serving a 'salad' and 'dessert' in one dish! If you do do this recipe, do add the shaved cheese. It's amazing!

Joanne Fraser April 13, 2001

This is a fabulous salad (yes to the other reviewers). Just a few ingredients but each one is crucial. A caveat though: the vinaigrette is wrong. Other reviewers have added the juice of half a lemon and I agree. But it needs something a little sweet to echo the pears and balance the bitterness of the arugula, like white balsamic vinegar. I suggest experimenting because it depends to some extent on the heaviness of the olive oil you're using. It should come off light, sweet, tart, and the salad will be a huge hit.

Anonymous May 23, 2015

Couldn't roast the pears (ran out of butter!!), but I used nice ripe Bosc pears, chopped, and it worked very well. I thought the dressing was a bit bland, but the quick addition of the juice of half a lemon brightened it up. The salad was a very big hit - very flavorable and a little step up from the usual first course salad.

MimiKooks December 30, 2009