Eight pears on a grill. That is what caught my eye about this recipe. Not one or two, eight ripe D’Anjou pears, brushed with olive oil, grilled until marks appear, and served over ten cups of baby arugula with toasted hazelnuts and a honey-balsamic dressing. The volume of fruit turns this from a side salad into something substantial.
The dressing is olive oil, balsamic vinegar, honey, salt, and pepper, whisked together. It is simple because the grilled pears do the heavy lifting. The pears caramelise on the grill and become warm, sweet, and slightly smoky against the peppery raw arugula. This is the kind of salad that gets requested by name.
Tips for Making Grilled Pear Salad
Use firm, ripe pears
D’Anjou or any variety with thin, edible skin. They should give slightly when pressed but not be soft. Too-ripe pears fall apart on the grill.
Brush with olive oil and season with a quarter teaspoon of salt. Two to three minutes per side. Do not move them until grill marks form.
Toast the hazelnuts before assembling
Half a cup of hazelnuts in a dry pan over medium heat until fragrant and golden. Chop them roughly.
Add them to the salad at the last moment. They stay crunchiest when they have not been sitting in dressing.
Grilled Pear Salad with Arugula and Hazelnuts
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Eight grilled D’Anjou pears over baby arugula with toasted hazelnuts and a honey-balsamic vinaigrette. The volume of fruit turns this from a side salad into a substantial warm-weather main.
Ingredients
- 2 tablespoons olive oil, divided
- 8 ripe but very firm pears (D’anjou or any variety with a thin, easy-to-eat skin)
- 3/4 teaspoon kosher salt
- 10 cups (about 6 ounces) baby arugula leaves, room temperature
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the grill to medium-high heat.
- Brush the pears with 1 tablespoon of olive oil and season with ¼ teaspoon of kosher salt.
- Grill the pears for about 2-3 minutes on each side until grill marks appear.
- In a large bowl, combine the arugula, hazelnuts, and grilled pears.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, remaining salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
For best results, use pears that are ripe but still firm to hold their shape when grilled. Toast hazelnuts in a dry skillet over medium heat until fragrant. This salad can be served as a side dish or a light main course. Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the arugula may wilt slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 300
- Fat: 12
- Carbohydrates: 35
- Fiber: 6
- Protein: 3
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use a different fruit?
Apples, peaches, or nectarines all grill well. Pears are the sweetest and softest option. Firmer fruits need a minute longer on the grill.
What if I do not have hazelnuts?
Walnuts or pecans substitute well. Toast them the same way. The flavour is different but the crunch and richness are similar.
Can I make the dressing ahead?
Yes. Whisk and store in a jar in the fridge for up to a week. Shake before using. The honey may settle.
If the pears are still a bit firm will they soften up on the grill or should i wait for them to ripen first?