Description
A beautiful and flavorful fall salad with sweet roasted beets, caramelized pears, creamy feta, and crunchy pistachios over fresh arugula, finished with a tangy balsamic Dijon dressing.
Ingredients
Scale
- For the Salad:
- 3 medium beets, roasted, peeled, and quartered
- 2 ripe but firm pears, cored and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 4 cups arugula or mixed greens
- 1/2 cup crumbled feta cheese
- 1/3 cup pistachios, toasted
- For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Wrap beets in aluminum foil and roast for 45–60 minutes, or until tender when pierced with a fork. Let cool, then peel and quarter.
- While beets roast, prepare the caramelized pears: melt butter in a large skillet over medium heat. Add pear slices and sprinkle with brown sugar. Cook for 2–3 minutes per side, until golden and caramelized. Add balsamic vinegar and swirl to coat. Remove from heat.
- Make the dressing: in a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- To assemble: spread arugula on a serving platter. Top with roasted beets, caramelized pears, crumbled feta, and toasted pistachios. Drizzle with the dressing just before serving.
Notes
Roasted beets can be prepared up to two days ahead and stored in the refrigerator. The caramelized pears are best made fresh. For extra flavor, add a squeeze of lemon juice to the dressing if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 18 g
- Fat: 21 g
- Carbohydrates: 28 g
- Protein: 7 g