The Ultimate Arugula Pear Salad (with Brown Butter Vinaigrette!)
Imagine a salad that defies all expectations, a dish that is simultaneously fresh, rich, nutty, sweet, and savory, all in one perfect bite. That, my friends, is the sophisticated, show-stopping magic of this Arugula Pear Salad with a Brown Butter Date Vinaigrette. Forget boring dressings; this recipe features a warm, complex vinaigrette that will completely…
Imagine a salad that defies all expectations, a dish that is simultaneously fresh, rich, nutty, sweet, and savory, all in one perfect bite. That, my friends, is the sophisticated, show-stopping magic of this Arugula Pear Salad with a Brown Butter Date Vinaigrette. Forget boring dressings; this recipe features a warm, complex vinaigrette that will completely change the way you think about salads. This is, without a doubt, the most elegant and surprisingly delicious salad you will make all year.
I promise you, this salad is a symphony of perfect fall flavors and textures. You get the peppery bite of the arugula, the sweet crispness of fresh pear, the salty, nutty flavor of shaved Manchego, and the crunchy toasted almonds, all brought together by that incredible, one-of-a-kind vinaigrette. It’s a true masterpiece that is special enough for a holiday but easy enough for a weeknight.
Get ready to create a stunning, restaurant-quality salad that will have everyone at your table asking, “What is in this dressing?!”
Why This Arugula Pear Salad is an Instant Classic!
You are going to be so impressed with the incredible depth of flavor in this seemingly simple salad. It’s a guaranteed show-stopper. Here’s why you have to try it:
- The Brown Butter Vinaigrette is Life-Changing: This isn’t your average dressing. The nutty, toasted flavor of brown butter blended with sweet dates and tangy vinegar creates a warm, creamy, and unforgettable vinaigrette.
- A Perfect Balance of Flavors and Textures: Every component is chosen for a reason—peppery arugula, sweet pear, salty Manchego, and crunchy almonds create a perfect harmony in every bite.
- Stunning, Rustic-Chic Presentation: The artful pile of greens, pear shavings, and wide cheese shavings looks effortlessly elegant and is perfect for impressing guests.
- Surprisingly Easy to Make: While it tastes incredibly complex and gourmet, the dressing comes together in minutes in a blender, and the salad is just a matter of simple assembly.
- Perfect for Making Ahead: The vinaigrette can be made a couple of days in advance, making this an ideal, low-stress salad for dinner parties or holiday meals.
Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 6 servings |
| Calories | 200 kcal per serving |
| Course | Salad, Appetizer |
| Cuisine | American |
| Difficulty/Method | Easy / Blender |
Your Shopping List for This Elegant Salad
This recipe uses a handful of powerful ingredients to create its unique flavor profile. Here’s what you’ll need:
→ For the Brown Butter Date Vinaigrette
- 3 tablespoons unsalted butter → This will be transformed into nutty, liquid gold.
- 4 Medjool dates → Pitted and chopped. They provide the natural sweetness and body for the dressing.
- ½ cup toasted almonds → Divided. For both the dressing and the final crunchy topping.
- ¼ cup sherry vinegar → Adds a complex, nutty tang that is truly special.
- 3 tablespoons extra-virgin olive oil → For a smooth, rich finish.
- ¾ teaspoon kosher salt & ½ teaspoon pepper
→ For the Salad
- 6 ½ ounces wild arugula → The peppery bite is the perfect green base for this salad.
- ½ small turnip → Peeled and shaved paper-thin on a mandoline for a surprising, subtle crunch.
- ½ Bosc pear → Cored and shaved paper-thin. Bosc pears are firm and hold their shape well.
- 1 ounce wide shavings of Manchego cheese → About ½ cup. Its salty, nutty flavor is the perfect complement.
Let’s Make Salad! Your Step-by-Step Guide
Ready to create a truly memorable, restaurant-quality salad? Let’s get to it!
Part 1: The Magical Brown Butter Vinaigrette
- Brown the Butter: In a small, light-colored saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, for about 3 minutes. The butter will foam, and then the milk solids will sink to the bottom and turn a toasty brown color, and it will smell incredibly nutty. Immediately remove from the heat and let it cool slightly.
- Blend the Vinaigrette: In a blender, combine the chopped dates, ¼ cup of the toasted almonds, and the sherry vinegar. Process until it forms a coarse paste. Drizzle in the browned butter, olive oil, ½ cup of water, salt, and pepper. Blend until the vinaigrette is creamy and smooth. If it seems too thick, add another tablespoon or two of water to thin it out.
Part 2: Assemble Your Masterpiece
- Prep the Toppings: Finely chop the remaining ¼ cup of toasted almonds.
- Combine and Dress: In a large serving bowl (a rustic wooden one is beautiful for this!), combine the arugula, shaved turnip, shaved pear, most of the chopped almonds, and most of the Manchego shavings.
- Toss and Serve: Drizzle with about half of the vinaigrette and gently toss to coat. Give it a taste—add more dressing if you like. Transfer to a platter or serve from the bowl, and top with the remaining cheese shavings and chopped almonds. Enjoy immediately!
Arugula Pear Salad with Brown Butter Vinaigrette
Ingredients
Equipment
Method
- Melt butter in a small saucepan over medium heat until it browns and smells nutty, about 3 minutes. Let cool.
- In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. With the blender running, drizzle in the browned butter, olive oil, 1/2 cup water, salt, and pepper. Blend until smooth. Add more water if needed to thin.
- Chop the remaining 1/4 cup almonds.
- In a large serving bowl, combine the arugula, shaved turnip, shaved pear, and most of the chopped almonds and manchego shavings.
- Toss the salad with about 1/2 cup of the vinaigrette. Taste and add more dressing if desired.
- Top with the remaining cheese and almonds before serving.
Notes
WiseRecipes’ Top Tips for a Perfect Arugula Pear Salad
These simple secrets will help you achieve the most elegant and delicious results every single time.
- Use a Light-Colored Pan for Brown Butter. This is a key visual tip! Using a stainless steel or light-colored saucepan allows you to accurately see the color of the milk solids as they toast, so you can pull the butter from the heat the second it reaches that perfect nutty brown and prevent it from burning.
- The Mandoline is Your Best Friend. For those beautiful, paper-thin, translucent shavings of pear and turnip that you see in restaurants, a handheld slicer or mandoline is the essential tool. It creates a delicate texture that is simply divine.
- Don’t Overdress the Salad. Arugula is a delicate green. Start by tossing the salad with just half of the vinaigrette. You can always add more, but you can’t take it away. You want the leaves to be lightly coated, not swimming in dressing.
- Use Good Quality, Soft Dates. Soft, sticky Medjool dates will blend into the vinaigrette most easily, creating a smooth, creamy texture. If your dates are a bit dry, you can soak them in hot water for 10 minutes and drain them well before blending.
- Shave Your Cheese. For that elegant look and perfect texture, use a vegetable peeler to create wide, beautiful shavings of the Manchego cheese directly over the salad.
Keep It Fresh! Storing and Make-Ahead Tips
This salad is a dream for dinner party prep. Here’s how to do it right.
- Make the Dressing Ahead: The brown butter date vinaigrette is the perfect make-ahead component. You can store it in an airtight container or jar in the refrigerator for up to 2 days. The butter may solidify when chilled, so just let it sit at room temperature for about 30 minutes and give it a good shake before using.
- Prep Components: You can wash your arugula, shave your turnip, and toast and chop your almonds a day in advance. Store them in separate airtight containers in the fridge.
- Final Assembly: For the best results, slice the pear and assemble the salad just before serving to prevent the pear from browning and the arugula from wilting.
FAQs: Your Arugula Salad Questions, Answered!
What is Manchego cheese? What can I substitute for it?
Manchego is a firm, nutty, and slightly salty sheep’s milk cheese from Spain. It’s absolutely delicious in this salad! If you can’t find it, a good quality aged Parmesan (like Parmigiano-Reggiano) or even an aged Pecorino would be fantastic substitutes.
What if I don’t have sherry vinegar?
Sherry vinegar has a unique, complex, and nutty flavor that is truly special here. In a pinch, you could substitute it with apple cider vinegar or red wine vinegar, though the final taste of the dressing will be slightly different.
Can I make this nut-free?
Yes. For a nut-free version, you could substitute the almonds with toasted pumpkin seeds or sunflower seeds, both in the dressing and as a topping. The flavor will change, but it will still be delicious and crunchy.
What other fruits would work well instead of pear?
This salad is wonderful with other fall and winter fruits. Thinly sliced crisp apple (like a Honeycrisp or Gala) would be a great substitute. Fresh figs, when in season, would also be absolutely divine.
Final Thoughts: A Salad to Fall in Love With
There is such a profound sense of satisfaction in creating a salad that is not just an afterthought, but a true culinary creation. This Arugula Pear Salad with its unforgettable brown butter vinaigrette is a perfect example of how a few special techniques can transform simple ingredients into a dish that is truly memorable. I hope it brings a touch of elegance and a lot of delicious joy to your table. Enjoy!
