Pear Arugula Salad with Gorgonzola, Fennel, and Walnuts

5 from 1 vote

Pear Arugula Salad with Gorgonzola, Fennel, and Walnuts

Pear Arugula Salad with Gorgonzola, Fennel, and Walnuts is a fresh salad recipe with easy preparation and plenty of contrasting flavor and texture. Sweet pears balance peppery arugula and creamy Gorgonzola, while fennel, toasted walnuts, and pearl couscous make the salad more substantial.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: Italian-Inspired

Servings:

Calories: 507kcal

Author: Jami Powell

Equipment

Medium saucepan
Colander if needed for couscous
Large Salad bowl
Small bowl or jar
Whisk
Cutting board
Chef's knife or mandoline

Ingredients

Pear Arugula Salad

5 to 6 ounces baby arugula
1 cup cooked and cooled pearl couscous
2 medium ripe but firm pears such as Bosc or Anjou
½ small fennel bulb very thinly sliced
½ cup crumbled Gorgonzola cheese divided
½ cup toasted chopped walnuts
fennel fronds for garnish, optional

Balsamic Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Instructions

Cook the pearl couscous according to the package directions. Drain if necessary, then spread it on a plate or shallow dish to cool completely. Measure 1 cup of the cooked couscous for the salad.
In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, kosher salt, and black pepper. Whisk or shake until well combined. Set aside.
Core the pears and cut them into thin slices. Trim the fennel bulb and slice it very thinly with a sharp knife or mandoline. Reserve a few fennel fronds for garnish, if desired.
Add the arugula, cooled pearl couscous, sliced fennel, ¼ cup of the Gorgonzola, and toasted walnuts to a large bowl. Drizzle with about two-thirds of the balsamic vinaigrette and toss gently until lightly coated. Add more vinaigrette as needed.
Arrange the sliced pears over the salad and sprinkle with the remaining ¼ cup Gorgonzola. Garnish with fennel fronds, if desired. Serve immediately with any remaining vinaigrette on the side.

Video

Notes

Cooking Notes

Cool the pearl couscous completely before assembling the salad so it doesn't wilt the arugula. Slice the pears near serving time and add them after tossing to keep them firm and fresh-looking.

Tips for Best Results

Slice the fennel very thinly so it blends easily with the arugula and couscous.
Start with about two-thirds of the vinaigrette and add more only as needed.
Use ripe but firm pears so the slices hold their shape.
Add the pears and reserved Gorgonzola after tossing for the best texture and presentation.

How to Know It's Ready

The arugula should be lightly coated rather than weighed down with dressing, and the cooled couscous should be evenly distributed throughout the salad.

Nutrition