Go Back
–+ servings
Grilled Pear Salad Recipe featured image
Print

Autumn Salad -Arugula Pear Salad Recipe with a Port Vinaigrette

This Autumn Salad is full of cooked pears, pecans, bacon, shallots, goat cheese, berries and topped with the best port dressing! Easy to make and feels fancy!
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 441kcal
Author Lisa

Ingredients

Grilled Pear Salad

  • 1 cup Pecan Halves
  • 6 slices bacon thick cut
  • 4 pears Bosc or Bartlett
  • 2 tbs olive oil
  • Goat Cheese
  • Blackberries
  • Mixed Greens with Arugula
  • Salt

Dressing

  • 1 ½ cups Port
  • ½ large shallot diced
  • ¾ cup olive oil
  • ¼ cup red wine vinegar

Instructions

  • Preheat oven to 350°F
  • Spread pecan halves onto a baking sheet and bake for 5 minutes.
    1 cup Pecan Halves
    Pecans on baking sheet
  • Slice up bacon into pieces, then place in a fry pan. Cook over medium heat, stirring to prevent burning, until fully cooked.
    6 slices bacon
    Bacon frying
  • Wash and slice pears, then toss in olive oil.
    4 pears, 2 tbs olive oil
    Adding oil to the pears
  • Place pears on a parchment lined baking sheet. Make sure to spread out the pears so they aren’t overlapping.
    Pear slices spread out on baking sheet
  • Sprinkle pears with salt, then broil on high for 10-15 minutes. Pears are done when they start to get brown spots.
    Salt
  • Assemble your salad, adding blackberries, goat cheese, grilled pears, toasted pecans, bacon pieces, and leftover shallots from the dressing. Top with your Port dressing and enjoy!
    Goat Cheese, Blackberries, Mixed Greens with Arugula
    Salad with topping

For the dressing:

  • In a medium saucepan combine Port with diced shallot. Bring to a boil and boil for 3 minutes.
    1 ½ cups Port, ½ large shallot
    Combining shallots and port
  • Then strain the shallots, set aside, allow your Port to cool slightly.
    Straining the shallots out of the port
  • Then mix in olive oil and red wine vinegar to the Port.*
    ¾ cup olive oil, ¼ cup red wine vinegar
    Adding oil and red wine vinegar to port

Video

Notes

Tips and Tricks
  • I like to put the dressing in a mansion jar so I can shake it to combine when I am ready to use.
  • Refrigerate any leftover dressing, however this will solidify the olive oil. So, when you go to use the dressing again simple microwave for 30 seconds-1 minute, or until it is warmed up again, in a microwave safe dish.

Nutrition

Calories: 441kcal | Carbohydrates: 17g | Protein: 4g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 111mg | Potassium: 197mg | Fiber: 4g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg