Pear Cranberry Arugula Salad

Pear Cranberry Arugula Salad // shutterbean

Today there’s a bunch of food bloggers throwing a virtual Baby Shower for Bev of Bev Cooks. Will I tell you what kind of candy bar is melted into a diaper in this virtual shower situation? No. But! I will contribute an amazing winter salad to the party! A baby shower just wouldn’t be right without salad, don’t you agree?  Bev is pregnant with TWINS and she’s one of the funniest bloggers out there.  I absolutely adore her writing and her food combinations make me weap sometimes. HELLO Bacon Wrapped Stuffing Bites and get out with your Spicy Breakfast Taquitos, Bev!  Anyways, congratulations to you, Bev! I have no doubt you’ll be the best mom! Also, my mom’s name is Bev so I can speak from experience as a child with a mom named Bev that moms named Bev are awesome. (Hi Mom!)

Pear Cranberry Arugula Salad // shutterbean

OK. SALAD. I’m currently engaged in a love affair with this salad. I made it RIGHT after Thanksgiving when we still had a few leftovers and MAN! It was just what the doctor ordered when I wanted to be healthier but still wanted a little indulgence. It’s also a good way to stretch out that last bit of cranberry sauce and if you have any fried onions leftover from your green bean casseroles. THOSE ONIONS BELONG IN SALADS, folks.

Pear Cranberry Arugula Salad // shutterbean

If you don’t have any cranberry sauce left, you could use a scoop of jam. Fig, raspberry, strawberry and even marmalade would be good substitutes. It helps emulsify the dressing and gives it a little sweetness. It’s like dijon, but the exact opposite. This salad is heavy on the toppings (the best salads are!) so feel free to add more arugula to stretch it out.  I think you’ll see why it’s currently in my salad rotation. Those onions, man. They’re everything.

And we’re off!  Let’s start with the dressing first.

In a jar add your dressing ingredients! I added agave cuz my homemade cranberry sauce was TANGY!

You may not need extra sweetness. Taste as you go!

Pear Cranberry Arugula Salad // shutterbean

Shake that dressing up! You have to put a lid on it…make sure to do that.

Pear Cranberry Arugula Salad // shutterbean

Salad ingredients! When you chop up the pears, toss them in a bowl with a little bit of lemon juice. We do this in order to prevent them from browning. It’s the only way to go!

Pear Cranberry Arugula Salad // shutterbean

Put all the ingredients in a large bowl. Single out the goat cheese. We add that last.

Pear Cranberry Arugula Salad // shutterbean

Dress the salad. Toss the salad.

Pear Cranberry Arugula Salad // shutterbean

And then we add the goat cheese and gently toss.

Pear Cranberry Arugula Salad // shutterbean

So many good flavors.

Pear Cranberry Arugula Salad // shutterbean

A very hearty salad.

Pear Cranberry Arugula Salad // shutterbean

Serves 2 people as main salads and 4 as a side salad.

Pear Cranberry Arugula Salad // shutterbean

But in all honesty, I ate the entire thing. OOPS/NOT OOPS.

OK SO HERE’S the lineup!!! HAPPY BABY SHOWER, BEV!! You have a stellar menu, FOR REAL.

Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Drinks
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Pear Cranberry Arugula Salad

serves 3-4

 for the dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 heaping tablespoon cranberry sauce
  • 1 teaspoon agave syrup (or more to taste)
  • kosher salt & pepper

for the salad:

  • 1 Bosc pear, chopped
  • 1 teaspoon lemon juice
  • 8 cups arugula
  • 1/3 cup fried onions
  • 1/3 cup roasted pistachios
  • 1/3 cup dried cranberries
  • 1/3 cup goat cheese, crumbled
  • kosher salt & freshly ground pepper

To make dressing: 

Combine ingredients in a jar. Season with salt & pepper. Close jar with lid and shake until dressing is emulsified. Set aside.

To make salad:

In a small bowl, toss pears with lemon juice. Evenly stir and set aside.  In a large bowl, toss arugula, fried onions, pistachios, dried cranberries and pears with dressing. Add crumbled goat cheese to the top and gently toss until well combined. Season with salt & pepper and serve immediately.

Related Posts Plugin for WordPress, Blogger...

50 Comments

say something
  • December 10, 2013

    Fried onions are made for salads, and it took you to show me that. AMAZING!

  • December 10, 2013

    Could this salad look any more delicious? NO. I love it and will be making this asap!

  • December 10, 2013

    What a gorgeous salad! I could eat 3 bowls..

  • December 10, 2013

    Love all of the flavors and textures in this!!!

  • December 10, 2013

    THIIIIS is seriously gonna do me in. It’s gorgeous.

    And you know what, I remember you telling me at BlogHer Food that your mom’s name is Bev! I’m surprised I remember that because what glass of wine were we on? 17? 85? Eh, doesn’t matter.

    Thank you so much for being a part of this celebration! I’m absolutely BLOWN away. You’re awesome.

    xoxoxo!

  • December 10, 2013

    LOVE this flavor and crunch combo, Tracy!! I think this is lunch…

  • December 10, 2013

    Absolutely beautiful! And fried onions — yes, yes, YES. :)

  • December 10, 2013

    I want you to be at my baby shower (two years ago, haha) with a huge bowl of this salad! I guess having the recipe is the next best thing. :)

  • December 10, 2013

    Yum! I love a good winter salad. And how did you know I still had leftover cranberry sauce??

  • December 10, 2013

    What a hell of a salad and what an awesome baby shover!

  • fusilliamy
    December 10, 2013

    I’m extra excited because I know I have all the ingredients already. Having this for lunch TODAY! Crispy fried onions prettttty much belong in everything.

  • December 10, 2013

    This is the antidote to the onslaught of Carb Season. So good! I’m still in bitter mourning over the end of Pumpkin Season (and the end of Pants-Fitting Season, let’s be real), and the only consolation is that we are now in Pear/Cranberry/Peppermint/Gingerbread Season. So many seasons.

  • December 10, 2013

    We are talking SERIOUS salad perfection here. I love the colors and flavors!

  • This salad is right up my alley. Love the use of cranberry sauce in the vinaigrette!

  • December 10, 2013

    That vinaigrette and the goat cheese just make this for me. Absolutely gorgeous salad!

  • December 10, 2013

    Ooh, yes please! Fruit & nuts &cheese in a salad of spicy greens sounds just perfect–especially as a break from the current deluge of holiday treats. :)

    • Tracy
      December 10, 2013

      Indeed!

  • December 10, 2013

    Oh yum. This sounds like the perfect festive salad to bring for work lunch for the last couple of days of the year :)
    I love the addition of pistachios – one of my favourite nuts, but not commonly seen in salads. Thanks for the great idea. Only problem: it’s 9am and my tummy is already grumbling!

  • December 10, 2013

    As I set here eating a block of cheese for dinner and thinking about the cookies I had for breakfast, a salad sounds lovely! I need to make it happen. Lovely baby shower!

  • Fried onions are literally my favorite part of the Thanksgiving meal. Putting them in a salad is almost too good to be true!

    • Tracy
      December 10, 2013

      Right??!!! I want to eat them year round.

  • December 10, 2013

    I sorta want to drink that dressing.

    • Tracy
      December 10, 2013

      I don’t blame you!

  • December 10, 2013

    I can see why you are having a love affair with this salad, it’s pretty amazing. I love everything about it!

  • Janelle
    December 10, 2013

    I like your bowls. Where did you get them?

  • December 10, 2013

    I want to get all up in this salad and that dressing is pretty stellar!

  • December 10, 2013

    Oh this salad sounds absolutely wonderful! Might need to add it to our holiday menu…

  • December 10, 2013

    So pretty and so healthy (especially awesome this time of year!) Great to have so many healthy options for her shower. Mine wasn’t quite so much. LOL

  • December 11, 2013

    genius. i could put fried onions on just about anything and be happy. the same with over easy eggs. and bourbon.

  • December 12, 2013

    What a fun group of recipes for Bev’s baby shower!

Leave a reply

*
*

Trackbacks & Pings