This Autumn Arugula Pear Salad blends warm, caramelized pears with toasted pecans, crisp bacon, tangy goat cheese, juicy blackberries and a rich port vinaigrette. It’s simple to prepare, feels elegant, and makes a delicious seasonal main or side.
This is one of my favorite fall salads. The contrast of warm broiled pears with creamy goat cheese and crunchy pecans is irresistible. I first tasted a similar salad at a restaurant in Albuquerque and adapted it to create this easy version you can make at home.
How to make this autumn salad
- Toast pecan halves until fragrant.
- Cook and crumble thick-cut bacon.
- Slice pears, toss with olive oil and salt, then broil until browned.
- Prepare the port vinaigrette and strain out the shallots.
- Assemble salad with mixed greens, blackberries, goat cheese, pears, pecans and bacon, then drizzle dressing.
Pears: which variety and how to cut
Choose semi-firm pears like Bosc or Bartlett so they hold their shape when broiled. Slice from top to bottom into wedges, removing the core and seeds. If you prefer smaller pieces, cut the wedges into thinner slices.
Cheese pairings
Goat cheese or gorgonzola complement the pears beautifully. Brie, blue cheese or even sharp cheddar also work well if you prefer a different flavor profile.
Make ahead and storage tips
You can prepare most components in advance: toast the pecans, cook the bacon, and broil the pears. Store toppings separately in airtight containers. Reheat pears and bacon briefly in the microwave when ready to serve.
Prepare the vinaigrette ahead of time, but add the olive oil only when you’re ready to serve for best emulsification. Store leftover dressing in the refrigerator — the olive oil may solidify; gently rewarm before using.
Port vinaigrette notes: Port lends a sweet, concentrated fruit flavor that pairs perfectly with pears and goat cheese. For the dressing, reduce port with diced shallot, strain, then whisk in olive oil and red wine vinegar. If you don’t have port, simmer shallot in red wine vinegar with a bit of sugar to mimic the sweetness, though using real port is recommended for the most authentic flavor.
Port vinaigrette (simple method)
- Combine port and diced shallot in a small saucepan and bring to a boil.
- Boil for about 3 minutes, then remove from heat and strain out the shallots.
- Allow the reduced port to cool slightly, then whisk in olive oil and red wine vinegar until combined.
Storing the dressing
Store the dressing in a mason jar so you can shake it to recombine. Refrigerate leftovers; rewarm gently to liquefy the olive oil before serving.
Ingredients
Grilled Pear Salad
- 1 cup pecan halves
- 6 slices thick-cut bacon
- 4 pears (Bosc or Bartlett)
- 2 tbsp olive oil (for pears)
- Goat cheese, crumbled
- Blackberries
- Mixed greens with arugula
- Salt, to taste
Dressing
- 1 ½ cups port
- ½ large shallot, diced
- ¾ cup olive oil
- ¼ cup red wine vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- Spread pecan halves on a baking sheet and toast for about 5 minutes, until fragrant. Set aside to cool.
- Slice bacon into pieces and cook in a skillet over medium heat until crisp. Drain on paper towels and crumble.
- Wash and slice pears into wedges. Toss pears with 2 tablespoons olive oil and a light sprinkle of salt. Arrange on a parchment-lined baking sheet without overlapping.
- Broil the pears on high for 10–15 minutes, rotating the pan if necessary. Pears are done when they develop brown spots and begin to caramelize.
- To make the dressing: combine port and diced shallot in a small saucepan, bring to a boil, and simmer for 3 minutes. Remove from heat, strain out the shallots (reserve them if you like), and let the liquid cool slightly. Whisk in olive oil and red wine vinegar until combined.
- Assemble the salad by combining mixed greens and arugula, then top with broiled pears, blackberries, crumbled goat cheese, toasted pecans, bacon, and any reserved shallots. Drizzle with port vinaigrette and serve immediately.
Notes
- Keep components separate if prepping ahead to preserve texture and freshness.
- Refrigerated dressing may solidify; gently warm before use.
- Substitute red wine vinegar with a slightly sweeter alternative if you prefer a less tangy dressing, but the port provides the best depth of flavor.
Post updated 12/21/2021, 7/15/2022