This Grilled Pear, Gorgonzola and Pecan Arugula Salad is surprisingly easy to make. Top it with a tasty, homemade Honey Balsamic Dressing for an extra boost of flavor!
Pears are one of my favorite late-Fall fruits. Pear season actually starts in late summer, but for some reason I always associate pears with the Fall. Once the air starts to get a bit crisp in the evenings, I start craving pears. And I’m not the only one in my house that craves pears. My dog absolutely loves pears. I kid you not. I’ve mentioned his love for green apples before, but pears are obviously right there on his list, too. I pull out a pear and a knife, and Mr. Max comes trotting right over. I swear he has a sixth sense when it comes to apples and pears!
A few months back, my wife and I discovered a local farm that delivers huge bags of lettuce every week. The mix varies from week to week, and we have yet to be disappointed. The lettuce is picked on Tuesday or Wednesday and then delivered on Thursday. Needless to say, we’ve become quite addicted to salads lately!
Fortunately for me, the grill isn’t covered with snow (yet), so I decided to grill up some pears and create a delicious (and easy!) salad. (If your grill is covered with snow, then the pears could be grilled indoors in a grill pan, too.) The natural sugars in the pears caramelize once they hit the hot grill. Toss those grilled pears in a salad along with some stinky cheese and toasted pecans, and you’ve got a restaurant quality salad! I chose arugula as the base for this salad because I love its peppery flavor…especially combined with the sweetness of the grilled pears. Truthfully, though, any lettuce would work great for this salad.
I also whipped up a quick and easy Honey Balsamic Dressing. Sounds fancy, right? Well, guess how easy it is to make? Maybe 3-4 minutes…tops. And I gotta say, the sweetness from the grilled pears and the dressing partners quite well with the strong flavors from the arugula and Gorgonzola cheese. Add in the crunch of the toasted pecans, and you’ve got one heck of a delicious lunch! My wife and I actually made a big batch of this salad and then broke it into individual containers for lunches for the week. Nice and easy. That’s how I roll. (Just hold the dressing aside until right before you eat it…otherwise the salad will get soggy.)
This Grilled Pear, Gorgonzola and Pecan Arugula Salad recipe was also published on Food Fanatic.