Description
A fresh and elegant Pear & Brie Salad combining peppery arugula, sweet ripe pears, creamy brie cheese, crunchy toasted nuts, and a tangy-sweet balsamic dressing, perfect for a quick, nutritious meal or appetizer in just 15 minutes.
Ingredients
Scale
Salad
- 4 cups arugula (or mixed greens)
- 2 ripe pears, cored and sliced thinly
- 4 oz brie cheese, sliced
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup dried cranberries or pomegranate seeds (optional)
Dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (optional)
- Salt and pepper to taste
Instructions
- Prepare the greens: Rinse and dry 4 cups of arugula or your preferred mixed greens thoroughly, then place them in a large salad bowl as the salad base.
- Slice the pears: Core 2 ripe pears and slice them thinly to ensure even texture and flavor distribution throughout the salad.
- Toast the nuts: In a dry skillet over medium heat, toast 1/4 cup of walnuts or pecans until fragrant and lightly browned, stirring frequently to prevent burning. Remove from heat and let cool.
- Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey if using, and salt and pepper to taste until well combined and emulsified.
- Assemble the salad: Add the pear slices, toasted nuts, and optional 1/4 cup dried cranberries or pomegranate seeds to the greens. Drizzle the dressing evenly over the salad and toss gently to coat all ingredients.
- Add the brie: Arrange the 4 oz sliced brie cheese on top of the tossed salad carefully to avoid breaking the cheese slices.
- Serve immediately: Enjoy this Pear & Brie Salad fresh to appreciate the contrast of flavors and textures.
Notes
- For a nut-free version, omit the walnuts or pecans and consider adding pumpkin seeds.
- If you prefer a vegan salad, replace brie with a plant-based cheese alternative.
- To enhance sweetness, drizzle a little extra honey or substitute with maple syrup in the dressing.
- Make sure pears are ripe but firm to avoid mushiness in the salad.
- Toast nuts carefully to prevent burning and bitterness.
