Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette

Name: Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette
Total time: 25 min
Yield: 4 serving(s)
Ingredients: ½ cup raspberries; ¼ cup grapeseed oil; 2 tablespoons maple syrup; 1 tablespoon balsamic vinegar; ¼ teaspoon ground cinnamon; 2 large Bartlett pears, cored and quartered; 2 tablespoons grapeseed oil; 1 tablespoon butter; 1 cup chopped pecans; 1 tablespoon ground cinnamon; ⅛ teaspoon ground nutmeg; 10 ounces arugula; 5 ounces crumbled goat cheese

Nicole J Corbo

Grilled Pear Salad with Sweet and Tangy Raspberry Vinaigrette

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The peppery bite of arugula is perfectly offset by the sweetness of grilled pears. It is balanced with a homemade tangy raspberry vinaigrette. Add crumbled goat cheese and pecans that have been toasted with cinnamon and nutmeg, and this salad becomes a show-stopper. Serve on a special occasion as an elegant starter salad or as a side dish paired with grilled pork or lamb. A crisp white wine would truly make this a meal perfect for entertaining!

Print recipe

Servings: 4

Ready in: 25min PT25M

Ingredients

½ cup raspberries
¼ cup grapeseed oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
¼ teaspoon ground cinnamon
2 large Bartlett pears, cored and quartered
2 tablespoons grapeseed oil
1 tablespoon butter
1 cup chopped pecans
1 tablespoon ground cinnamon
⅛ teaspoon ground nutmeg
10 ounces arugula
5 ounces crumbled goat cheese

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Directions

Blend raspberries, ¼ cup grapeseed oil, maple syrup, vinegar, and cinnamon in a blender until smooth; cover and refrigerate while you prepare salad. Alternately, place ingredients in a large bowl and blend with an immersion blender until smooth.
Preheat grill to medium-high, 375˚F to 450˚F (190˚C to 230˚C).
Brush 2 tablespoons grapeseed oil onto pears; place onto grill with cut-side down. Close grill cover and cook until grill marks appear, about 5 minutes per side. Remove from grill and slice lengthwise.
Melt butter in a skillet over medium heat; add pecans. Sprinkle cinnamon and nutmeg over the pecans, toss to coat, and cook until slightly browned, about 1 minute.
Plate arugula. Sprinkle pecans and goat cheese over the arugula. Arrange pear slices onto the salad. Drizzle dressing over salad to serve.

Mealthy tip:

Arugula belongs to the mustard family, which is why the older leaves tend to have a peppery, slightly nutty flavor. At any stage, it is packed with vitamins and minerals. For another fun taste combination, try grilled peaches instead of pears.

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(2 Reviews)

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What others are saying

Greg Jones says:

The raspberry vinaigrette was probably my favorite part of this recipe. I served it with pork loin and my family loved it. The grilled peaches were also really good, it's something we make every summer.

Katie Hason says:

Very yummy salad! The grilled pears alone were absolutely delicious. I bet it also tastes amazing with grilled peaches. Perfect summer salad, really enjoyable.