Did you know that pears have been cultivated for over 4,000 years, making them one of humanity’s oldest cultivated fruits? I’ve discovered that this ancient fruit creates pure magic when paired with peppery arugula and maple-glazed walnuts in my signature salad recipe.
As a professional chef, I’ve served this dish at countless dinner parties, and it never fails to spark conversation about the surprising combination of sweet, peppery, and nutty flavors. Let me share how I transform these simple ingredients into an elegant dish that’ll elevate your next meal.
Recipe
This elegant vegan salad combines the natural sweetness of ripe pears with peppery arugula, creating a light yet satisfying dish that celebrates autumn’s bounty. The maple-glazed walnuts provide a delightful crunch and warm sweetness that perfectly balances the crisp greens and tender fruit.
The simplicity of this recipe allows each ingredient to shine while creating a sophisticated blend of flavors and textures. Perfect as a starter or side dish, this salad embodies wholesome plant-based eating without compromising on taste or visual appeal.
- 6 cups fresh arugula
- 2 ripe pears, thinly sliced
- 1 cup raw walnuts
- 2 tablespoons pure maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Heat a small skillet over medium heat and add walnuts and maple syrup. Stir continuously for 3-4 minutes until the syrup caramelizes and coats the walnuts, then transfer to parchment paper to cool.
In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Add arugula to the bowl and toss gently to coat with dressing.
Arrange the dressed arugula on plates, layer with sliced pears, and top with the cooled maple-glazed walnuts.
For optimal results, select pears that yield slightly to pressure but remain firm enough to hold their shape when sliced. The maple-glazed walnuts can be prepared up to a week in advance and stored in an airtight container at room temperature, though they’re best used within 24 hours for maximum crunchiness.
Assemble the salad just before serving to prevent the arugula from wilting and the pears from oxidizing.
Step-By-Step Cooking Instructions
You’ll begin your culinary journey by transforming raw walnuts into sweet, maple-glazed gems in a skillet over medium heat.
Next, you’ll whisk together your olive oil, balsamic vinegar, and seasonings before gently tossing the arugula in this vibrant dressing.
Finally, you’ll arrange the dressed greens on plates, layer the fresh pear slices on top, and crown your creation with the candied walnuts.
Step 1. Make Maple-Glazed Walnuts
Creating perfectly maple-glazed walnuts begins with heating a small skillet over medium heat. Once your pan is warm, add 1 cup of raw walnuts and drizzle 2 tablespoons of maple syrup over them.
You’ll want to stir continuously for the next 3-4 minutes, watching as the syrup gradually thickens and coats each walnut with its amber sweetness.
Keep a close eye on the process – the maple syrup will begin to caramelize, creating a glossy sheen on the nuts.
When you notice the syrup has transformed into a sticky glaze and the walnuts are evenly coated, it’s time to transfer them to a sheet of parchment paper.
Let them cool completely, allowing the glaze to set and create that signature candied crunch.
Step 2. Whisk Dressing Ingredients Together
The perfect salad dressing begins with a gentle whisking of three tablespoons of extra virgin olive oil and one tablespoon of balsamic vinegar in a large bowl.
Add one teaspoon of Dijon mustard, which acts as an emulsifier, helping your dressing stay beautifully blended. Season with a half teaspoon of sea salt and a quarter teaspoon of freshly ground black pepper.
Whisk the ingredients together with smooth, consistent motions until you’ve created a well-emulsified mixture.
You’ll notice the dressing taking on a slightly thickened, uniform appearance – that’s exactly what you’re looking for.
Don’t worry if it takes a minute or two to achieve the right consistency.
Once your dressing is properly combined, it’s ready to coat your fresh arugula leaves.
Step 3. Toss Arugula With Dressing
Gently add the fresh arugula to your large bowl containing the whisked dressing.
Using clean hands or salad tongs, lift and turn the greens through the vinaigrette in a light, flowing motion. You’ll want to ensure each leaf is evenly coated, but take care not to bruise or compress the delicate arugula leaves.
Continue tossing until you see a subtle sheen on the greens, indicating they’re properly dressed. If you notice any pooling of dressing at the bottom of the bowl, you’ve likely used too much – simply lift the dressed arugula out with tongs and transfer to your serving plates, leaving excess dressing behind.
The goal is to achieve a light coating that enhances the peppery arugula without weighing it down.
Step 4. Arrange Pears On Arugula
Layering sliced pears across your dressed arugula creates an artful presentation that’s both visually striking and naturally elegant.
Fan out the pear slices in a circular pattern, starting from the outer edge of the plate and working your way toward the center.
You’ll want to distribute the fruit evenly so each bite offers a perfect balance of peppery greens and sweet pear.
If you’re serving individual portions, arrange about 1½ cups of dressed arugula on each plate before adding 4-5 pear slices per serving.
For a family-style presentation, spread the dressed arugula across a large platter and layer the pear slices in overlapping rows.
Remember to work quickly once you’ve started arranging – this keeps the pears from oxidizing and maintains their bright, fresh appearance.
Step 5. Top With Candied Walnuts
Completing your cozy autumn salad, sprinkle the maple-glazed walnuts generously over the arranged pear slices and dressed arugula.
You’ll want to distribute them evenly so each bite captures their sweet, toasted crunch. For the most visually appealing presentation, scatter the walnuts in a way that creates height and dimension on the plate.
If you’ve made the candied walnuts in advance, give them a gentle shake in their storage container before using to break up any pieces that might’ve stuck together.
Don’t worry if some of the maple coating falls onto the greens – these sweet crumbs will add extra flavor to your salad. Serve immediately while the walnuts are still crisp and the arugula maintains its fresh peppery bite.
Why I Love This Dish
This salad has become one of my absolute favorites for its perfect balance of comfort and elegance.
I’m drawn to how the peppery arugula awakens the palate while the sweet pears and maple-glazed walnuts offer that cozy autumn feeling I crave as the weather turns cooler.
What I love most is how quickly it comes together, yet it never fails to impress my dinner guests.
The contrast of textures – from the tender pear slices to the crisp greens and candied crunch of walnuts – makes every bite interesting.
I’ll often serve this as a starter for holiday meals or bring it to potlucks, where it stands out among heavier dishes.
It’s my go-to recipe when I want something that feels both nurturing and sophisticated.
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