Roasted pear and arugula salad with walnuts and parmesan is a preparation that combines fresh and sweet flavors with a crunchy touch, ideal for those who enjoy healthy and sophisticated dishes. This recipe has its roots in Mediterranean cuisine, where the combination of fresh fruits and cured cheeses is highly appreciated. In Latin America, although it is not a traditional dish, it has been adopted in different countries with small variations and similar names, such as "pear and arugula salad" or simply "roasted pear salad." Its popularity has increased thanks to the trend towards more natural and balanced eating.
In countries like Mexico, Argentina, and Chile, fruits in salads are combined with both sweet and savory ingredients, creating flavor contrasts that make dishes like this salad highly valued on modern tables. Arugula, known in some regions as rocket or rugula, provides a slightly spicy and bitter flavor that creates a perfect balance with the sweetness of the roasted pear and the salty touch of the parmesan cheese and toasted walnuts.
How to Prepare Roasted Pear and Arugula Salad with Walnuts and Parmesan
Preheat the oven to 260 °C and place a baking sheet in the oven so it heats up as well.
Cut each pear lengthwise, remove the core, then place the cut side down on a board and cut again into 5 thin slices lengthwise.
Toss the pear with butter and sugar.
Place on the baking sheet and bake for 10 minutes, or until golden brown on the bottom.
Flip them over and bake until tender and a deep brown color, 5 minutes more.
Let the pears cool.
Toast the walnuts in a small, dry skillet until golden, 3 minutes, and set aside.
Whisk the olive oil, vinegar, salt, and pepper together.
Combine the arugula and pears in a large serving bowl and gently toss with the dressing.
Using a vegetable peeler, shave parmesan cheese over the salad.
Coarsely chop the walnuts and sprinkle them on top.
