≡ Menu

Arugula salad with caramelized onions, walnuts, pears, and Gorgonzola cheese

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

Arugula salad with caramelized onions, walnuts, pears, and Gorgonzola cheese

I haven’t posted a single Thanksgiving-related recipe this season, and what am I posting the night before the Thanksgiving Day? Not a recipe for stuffing, pie, pumpkin soup or potato gratin. No. I am posting a mere salad recipe. A Thanksgiving salad recipe. Who eats salads on Thanksgiving, you might ask? Truth be told, I’ve been so busy for the last 2 weeks (but I won’t mire you with details), that all of my Thanksgiving cooking this season will have to happen only on one single day, which is tomorrow. Besides, arugula seems to be a very much Thanksgiving type of green, isn’t it? So, it’s not too bad for a pre-Thanksgiving night. And, on a second thought, this could be a great post-Thanksgiving detox meal, as well: you know, after eating too much turkey, it might not be a bad idea to just have a simple arugula salad for lunch the next day. And, I HAD TO POST SOMETHING for my 21st NaBloPoMo post. So here it goes:

Arugula salad with caramelized onions, walnuts, pears, and Gorgonzola cheese

Arugula salad with caramelized onions, walnuts, pears, and Gorgonzola cheese

makes 2 or 3 servings


Prep time: 30 min


  • 3 cups arugula
  • 1/3 cup walnuts
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 small onion
  • 1 tablespoon olive oil
  • a pinch of salt
  • 1 pear, thinly sliced
  • 1 tablespoon Gorgonzola cheese, crumbled


  • 2 tablespoons Balsamic Vinegar
  • 4 tablespoons Olive Oil
  • 1 teaspoon Agave Nectar

How to caramelize walnuts: heat butter in the small frying pan on medium-high heat, add walnuts and sugar. Cook for about 5 minutes, stirring, to coat the walnuts until caramelized. Place walnuts on foil and let them cool.

Caramelizing walnuts

How to caramelize onions: heat olive oil in a medium size frying pan on medium-high heat. Slice onions thinly and add them to the pan once oil gets very hot. Cook onions, stirring constantly, until they turn brown and caramelize to your liking, about 10-15 minutes. While caramelizing onions, add a pinch of salt to your taste.

Caramelizing onions

To make salad dressing: Mix vinegar with agave nectar, then add oil, whisking until emulsified.

To serve: Place 1/3 of arugula leaves on each of 3 serving plates. Throw caramelized walnuts and onions on top of each salad. Sprinkle with salad dressing. Top with sliced pears and crumbled Gorgonzola cheese.




Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 5 comments… add one }
  • Monique November 22, 2012, 7:00 am

    Love the ingredients..we favor them too all together:)

  • Laura Dembowski November 22, 2012, 1:18 pm

    My parents and I now stay home for Thanksgiving and make our own meal – prime rib – but when we used to travel, I would have loved this salad for dinner. I don’t eat any traditional Thanksgiving foods and I would have happily eaten all of this salad. Happy Thanksgiving!

  • Tash November 28, 2012, 1:25 am

    How glorious – it’s nice to see a little something light and green at this time of year, when everything is gearing itself towards stodge and fat-laden foods. I will definitely give this a go, except I might change the cheese for a Wensleydale or something sharp because I am not a blue cheese person! I will grab some salad leaves soon and get making this salad 🙂

    • Julia November 28, 2012, 10:31 pm

      Substitute Gorgonzola cheese with whichever one you like. Goat cheese would also go pretty well.

  • Elena @ GiftaholicWorld March 15, 2015, 12:43 pm

    This is so beautiful. Your’re dish stimulating my appetite and my sense at the same time. Thank for this gorgeous and undeniable healthy dish.

Leave a Comment

Next post:

Previous post: