Arugula salad with caramelized onions, brown sugar walnuts, pears, and crumbled Gorgonzola cheese. Healthy, delicious salad – perfect side dish for all kinds of main dishes!
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 salad recipe. A Thanksgiving salad recipe – Arugula salad with caramelized onions, walnuts, pears, and Gorgonzola cheese. 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 arugula salad 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. So here it goes:
Brown Sugar Walnuts:
Arugula salad with caramelized onions, brown sugar walnuts, pears, and crumbled Gorgonzola cheese. Easy, healthy, delicious arugula salad. Perfect for every day or for holidays.
- 2 tablespoons Balsamic Vinegar
- 4 tablespoons Olive Oil
- 1 tablespoon Honey
- 1 tablespoon olive oil
- 1 small onion , thinly sliced
- a pinch of salt
- 1/2 cup walnuts
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 5 oz arugula
- 1 pear , thinly sliced
- 1/4 cup Gorgonzola cheese , crumbled
Mix vinegar with agave nectar, then add oil, whisking until emulsified.
Heat 1 tablespoon olive oil in a medium size frying pan on medium-high heat. Add thinly sliced onions 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.
Heat 1 tablespoon butter in the medium frying pan on medium-high heat, add walnuts and 1 tablespoon of brown sugar. Cook for about 5 minutes, stirring, to coat the walnuts until caramelized. Allow them to cool.
Add arugula leaves to a large salad bowl. Add caramelized walnuts and caramelized onions. Add the salad dressing and mix. Top with sliced pears and crumbled Gorgonzola cheese.