Spinach, Arugula & Pear Salad with Brown Butter Pecans & Balsamic Dressing

Spinach, Arugula & Pear Salad

with Brown Butter Pecans & Balsamic Dressing

15 MIN
$11.99 Serves 2-4
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From the Test Kitchen

This hearty salad is loaded with sweet and savory flavors thanks to sliced pear, verdant spinach and arugula, and a tangy balsamic-dijon vinaigrette. It's all complete with a garnish of Grana Padano cheese and crunchy pecans—coated in the pan with brown butter and smoky spices.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Spinach, Arugula & Pear Salad with Brown Butter Pecans & Balsamic Dressing
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • ¼ cup Roasted Pecans
  • 1 Pear
  • 2 oz Salted Butter
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Balsamic Vinegar
  • 0.7 oz Grana Padano Cheese
step-by-step
instructions
1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the pecans. In a large bowl, combine the vinegar, sugar, mustard, and half the spice blend. Season with salt and pepper; stir to combine.

2 Make the brown butter pecans & finish the dressing

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the remaining spice blend and chopped pecans. Cook, stirring frequently, 2 to 3 minutes, or until the pecans are coated and the butter is browned (it should smell nutty and toasted). Turn off the heat.  Leaving the butter in the pan, transfer the pecans to a paper towel-lined plate and immediately season with salt. Carefully transfer any remaining brown butter to the bowl of dressing; stir to combine.

3 Make the salad & serve your dish

Add the arugula, spinach, and sliced pear to the bowl of finished dressing. Season with salt and pepper; toss to coat. Serve the salad garnished with the brown butter pecans and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & start the dressing

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Roughly chop the pecans. In a large bowl, combine the vinegar, sugar, mustard, and half the spice blend. Season with salt and pepper; stir to combine.

2 Make the brown butter pecans & finish the dressing

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the remaining spice blend and chopped pecans. Cook, stirring frequently, 2 to 3 minutes, or until the pecans are coated and the butter is browned (it should smell nutty and toasted). Turn off the heat.  Leaving the butter in the pan, transfer the pecans to a paper towel-lined plate and immediately season with salt. Carefully transfer any remaining brown butter to the bowl of dressing; stir to combine.

3 Make the salad & serve your dish

Add the arugula, spinach, and sliced pear to the bowl of finished dressing. Season with salt and pepper; toss to coat. Serve the salad garnished with the brown butter pecans and cheese (crumbling before adding). Enjoy!

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