Roasted Pear and Arugula Salad with Walnuts and Parmesan

Serves: 5

Yield: 4-6 Servings
Prep Time: 30 mins
Cook Time: 10 mins


4 firm pears
1 tablespoon butter, melted
2 tablespoons sugar
1 1/2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon salt
freshly ground black pepper
7 cups arugula , , washed dried and torn in bite-size pieces (or other greens)
1/4 cup shaved or grated Parmesan cheese
1 cup walnuts


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.


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