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+ servings
5 from 2 votes
Caramelized Pear Arugula Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
This Caramelized Pear Arugula Salad is a show-stopper with fresh greens, pan-roasted pears, ruby red pomegranates, thin slivers of sweet white onion and butter roasted pecans. The delicious honey cider dressing ties it all together.
Course: Main Salad, Salad
Cuisine: American
Keyword: Arugula Salad, Caramelized Pear Arugula Salad, Pear Salad
Servings: 6
Calories: 162 kcal
Author: Chris Scheuer
For the slow-roasted buttered pecans:
  • 1 tablespoon butter
  • 1 cup pecan halves
  • ½ teaspoon kosher salt
For the dressing:
For the caramelized pears:
  • 4 teaspoons sugar
  • teaspoon cinnamon
  • 2 medium red pears
  • 1 tablespoon butter
For the salad:
  • 6 ounces arugula
  • ½ medium white onion sliced in thin wedges
  • cup pomegranate arils
For the slow-roasted buttered pecans:
  1. Preheat oven to 275˚F. Line a sheet pan or smaller shallow pan with foil. Layout several thicknesses of paper towels on a work surface near the oven.
  2. Combine the pecans and butter on the prepared sheet pan. Place in the preheated oven for 5 minutes. Remove from the oven and stir well to coat the pecans with the butter. Sprinkle with the kosher salt and stir again. Return to the oven for another 20 minutes, stirring once halfway through. Remove from the oven and transfer to the paper towels to cool. Store any extra pecans in an airtight container.

For the dressing:
  1. Prepare the Honey Cider Poppyseed Dressing as directed. Add 2 tablespoons of Greek yogurt (if desired). Cover the jar and shake until creamy and well combined.

For the caramelized pears:
  1. Combine the sugar and cinnamon in a small bowl. Set aside
  2. Cut the pears in half and then into ½-⅓-inch wedges. Trim the inner edges to remove any of the seeds.
  3. Place the pears in a single layer on a dinner plate. Sprinkle both sides with the cinnamon-sugar mixture.
  4. Melt the butter in a medium-size skillet over medium heat. When melted and bubbly add the pears and cook undisturbed for 2-4 minutes until the underside is golden and beginning to caramelize. Flip to the other size and turn off the heat. Allow to cool slightly while you prepare the rest of the salad.
For the salad:
  1. Arrange arugula on a serving platter. Top with the caramelized pears, onion slices, pomegranates and pecans. Drizzle with the dressing or serve dressing separately at the table.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutritional Information includes using half of the pecans and does not include salad dressing. See that post for nutritional information.

Nutrition Facts
Caramelized Pear Arugula Salad
Amount Per Serving
Calories 162 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 238mg10%
Potassium 253mg7%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 11g12%
Protein 3g6%
Vitamin A 804IU16%
Vitamin C 8mg10%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.