Roast Fruit and Arugula Salad

I was browsing in Barnes and Noble yesterday and stumbled across some pretty sweet cookbooks that I may order in the next few weeks. I loved the unique cold-weather recipes in Roast Figs, Sugar Snow by Diana Henry. I also stumbled upon Bitter by Jennifer Mclagen, which contains only recipes that emphasize bitter flavors (surprise). On one of the first pages, I read a quote about how bitter tastes define adult food. Well, I still have a hard time with bitter foods. I don’t care for bitter veggies or beer, and I still need to have at least a little milk in my coffee. Even so, I am intrigued and may purchase it to try some recipes to help my palate grow up a tiny bit.

As a result of my aversion to bitter foods, I really don’t care too much for arugula, though it is Drew’s favorite salad base. I think it’s not only a taste issue, but has something to do with the stringy texture as well. But even to my arugula-averse self, this salad is incredible. Like, I ate all the salad you can see in the wooden bowl pictured below. The sweet fruit, creamy goat cheese, and yes, even the bitter arugula are a swoon-worthy combination.

Roast Fruit and Arugula Salad Roast Fruit and Arugula Salad

Roast Fruit and Arugula Salad
Prep time
Cook time
Total time
Roast Fruit and Arugula Salad is a swoon-worthy combination of roasted pears and plums tossed with pomegranate seeds, goat cheese, almonds, and a lemon dressing.
Serves: Serves 4 as a side salad, 2 as a main salad
  • • 1 pear, cut into thick slices
  • • 1 plum, cut into thick slices
  • • 1 tablespoon lemon juice
  • • 1 tablespoon honey
  • • 3 tablespoons olive oil, plus more for tossing fruit
  • • 3 cups arugula (I used a 50-50 combo of arugula and spring mix)
  • • ¼ cup pomegranate seeds
  • • ¼ cup slivered almonds
  • • ¼ cup goat cheese
  1. Preheat the oven to 425º.
  2. Toss the pear and plum slices with olive oil. Arrange on a lined baking sheet and roast for 15-20 minutes.
  3. In a small bowl, whisk together lemon juice, honey, olive oil, and a few grinds of pepper.
  4. In a large bowl, toss the arugula, roasted fruit, pomegranate seeds, almonds, goat cheese, and lemon dressing.

Adapted from Salted Kitchen


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