RECIPE: Grilled Pear & Arugula Salad

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  • 1-2 tbsp high-heat oil, such as avocado or canola
  • 2-4 Asian or Bosc Pears, halved lengthwise and cored
  • 1 tbsp fresh ginger, grated
  • 1⁄2 Navel orange, juiced
  • 2 tbsp extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups arugula
  • ⅓ cup goat or blue cheese crumbles
  • 1⁄4 cup toasted pumpkin or sunflower seeds
  • Ground cinnamon, for garnish


  1. Heat a well-oiled skillet or griddle on medium-high. When it’s hot and slightly smoking, place the pears cut-side-down. Grill for about 5 minutes until softened and caramelized. Set aside to cool.
  2. In a medium bowl, make the citrus dressing by whisking together ginger, orange juice, and olive oil. Season to taste with salt and pepper.
  3. Assemble the salads by dividing arugula between the plates. Place grilled pears on top. Dress with the cheese crumbles, citrus dressing, seeds, and a very light sprinkle of cinnamon.
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    • Hi Greg!
      Thanks for reaching out. We appreciate your feedback on our post, unfortunately that was a typo! We have adjusted the blog, it is just 1 tablespoon of grated ginger!

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