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Arugula and Pear Salad
Dive into a delightful arugula and pear salad that perfectly balances crisp greens with the sweetness of juicy pears and vibrant blueberries. Tossed with crunchy roasted pecans for an added crunch and drizzled with a zesty vinaigrette, this dish is a refreshing and flavorful treat that’s perfect for any occasion!
freshhealthy
vegandairy-freegluten-freeegg-freevegetariannut-free
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(2)
- بلوبيري
- اجاص احمر /اخضر
🥛Dairy & Eggs(1)
- جبنة بولچريت /اي حبنة مالحه
🫙Pantry Staples(2)
- معلقة عسل (15 ml)
- ثلاث/اربع معالق زيت زيتون (45 ml)
🧂Spices & Seasonings(1)
- ملح
🍯Sauces & Condiments(2)
- معلقة خردل ديجون (15 ml)
- معلقة خل (15 ml)
📦Other(2)
- جرجير
- حموتسيوت
👨🍳 Instructions
💡 Pro Tips
- ✓Dress arugula leaves immediately before serving because their delicate cell walls break down within 10-15 minutes of acid contact, causing wilting and bitter liquid release.timing10-15 minutes
- ✓Slice pears no thicker than 1/8 inch and toss with lemon juice at 1:4 ratio (juice to pear weight) to prevent enzymatic browning for up to 2 hours.technique1/8 inch thickness, 1:4 ratio
- ✓Use Bartlett or Anjou pears at 85% ripeness - they should yield slightly to pressure at the stem end but remain firm to maintain structure against acidic dressing.ingredient85% ripeness
- ✓Emulsify your vinaigrette by adding oil in a thin stream while whisking at 120-150 strokes per minute to create stable micelles that coat greens evenly.technique120-150 strokes per minute
- ✓Toast nuts or seeds at 325°F for 8-12 minutes until internal temperature reaches 165°F to develop Maillard flavors and eliminate moisture that would make salad soggy.equipment325°F, 8-12 minutes, 165°F internal
Cuisine: salad • Translated from: arabic
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Instagram
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Arugula and Pear Salad
Dive into a delightful arugula and pear salad that perfectly balances crisp greens with the sweetness of juicy pears and vibrant blueberries. Tossed with crunchy roasted pecans for an added crunch and drizzled with a zesty vinaigrette, this dish is a refreshing and flavorful treat that’s perfect for any occasion!
freshhealthy
vegandairy-freegluten-freeegg-freevegetariannut-free
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(2)
- بلوبيري
- اجاص احمر /اخضر
🥛Dairy & Eggs(1)
- جبنة بولچريت /اي حبنة مالحه
🫙Pantry Staples(2)
- معلقة عسل (15 ml)
- ثلاث/اربع معالق زيت زيتون (45 ml)
🧂Spices & Seasonings(1)
- ملح
🍯Sauces & Condiments(2)
- معلقة خردل ديجون (15 ml)
- معلقة خل (15 ml)
📦Other(2)
- جرجير
- حموتسيوت
👨🍳 Instructions
💡 Pro Tips
- ✓Dress arugula leaves immediately before serving because their delicate cell walls break down within 10-15 minutes of acid contact, causing wilting and bitter liquid release.timing10-15 minutes
- ✓Slice pears no thicker than 1/8 inch and toss with lemon juice at 1:4 ratio (juice to pear weight) to prevent enzymatic browning for up to 2 hours.technique1/8 inch thickness, 1:4 ratio
- ✓Use Bartlett or Anjou pears at 85% ripeness - they should yield slightly to pressure at the stem end but remain firm to maintain structure against acidic dressing.ingredient85% ripeness
- ✓Emulsify your vinaigrette by adding oil in a thin stream while whisking at 120-150 strokes per minute to create stable micelles that coat greens evenly.technique120-150 strokes per minute
- ✓Toast nuts or seeds at 325°F for 8-12 minutes until internal temperature reaches 165°F to develop Maillard flavors and eliminate moisture that would make salad soggy.equipment325°F, 8-12 minutes, 165°F internal
Cuisine: salad • Translated from: arabic