In The Wild Heart Kitchen

Made with only a handful of ingredients, Asian Pear Arugula & Hazelnut Salad is crisp, peppery, & refreshingly simple.

Hello, it’s me….your friendly recipe lady who decided that in a social media sea of Thanksgiving recipes….you needed a non-recipe recipe. I am also here to remind you that sometimes the most delicious nibbles are just a mere matter of assemblage and not actually a science.

There comes a moment, or two or three, where you just need a salad but don’t have the time or energy to make a huge production of it. Though I do strongly advocate for a beautifully curated salad, there is something to be said for straight forward, simple, yet elegantly plate of greens with a little something to them, and a basic balsamic-olive oil drizzle.

And that non-recipe recipe is Asian Pear Arugula & Hazelnut Salad.

What makes this salad delicious is the ingredients in their absolute simplicity; peppery arugula, crisp and bright Asian pear, and warm earthy hazelnuts. That’s it.

I wanted to share this non-recipe recipe with you because it’s just so foolishly easy and beautiful….especially when you need that extra bowl of something on the Thanksgiving table to flush it out…so to speak….and when you’ve been cooking all day and you throw your hands up in an Iron Chef like motion and say Times up in the kitchen!

Asian Pear Arugula & Hazelnut Salad Is Easy & Versatile

Doesn’t feel like a recipe right?

This is my go-to salad for Shabbat lunches (and Thanksgiving) when I have a huge array food on the table and am in need of that little extra something that’s clean and crisp tasting to offset other bold flavors.

This salad, tosses in a wide, low bowl, is also an absolute stunner. The dusty gold skin from the Asian pear against the deep green of the arugula is perfect for your autumn table.

Though I am all about the simplicity of this salad… it can also an incredible base. When I’m feeling extra fancy, I crumble in goat cheese or gorgonzola cheese. You can also add a few dried cranberries or dried cherries….or simply leave it as is.

Salad Making Tips For Success

Even for a salad as simple as this one, here are some cardinal rules for salad making to ensure that the most basic salad is delicious!

1. Cut your greens: Even arugula?? Yes! Even arugula! I chop 50% of the arugula in this salad and leave the other half uncut. This creates texture and makes eating arugula (which can often be long and ungainly) easier to eat.
2. Toast your nuts: Toasting the hazelnuts for a minute or two until fragrant brings out their beautiful flavor.
3. Thinly slice the Asian pear: Slicing the pear as thinly as possible is….again…all about texture.
4. Select a thick balsamic vinegar: For my salads, I love a thicker, almost syrupy, balsamic vinegar because they have a rich depth of flavor and are sweeter with less of that jarring vinegary pungency. Try this balsamic glaze as a great option!
5. Select a beautiful extra virgin olive oil: In your kitchen, keep two types of extra virgin olive oil, one to cook with and one to consume raw. The one for cooking can be your average grocery store oil. For dressing salads and drizzling over dishes before serving, select an olive oil that’s a little better quality. My suggestion is just go out there and taste some and find one you love eating straight off a spoon. It doesn’t have to be pricey – it just needs to taste good.

Try My Other Delicious Autumn Inspired Salads!

1. Autumn Harvest Crunch Salad is tossed with roasted sweet potatoes, apples, fennel, cucumber and garlicky tahini dressing.
2. Shaved Brussel Sprout Salad is tossed with kale, crisp apples, almonds, pumpkin seeds, dried cranberries and cherries with a tangy dressing.
3. Chopped Salad with Feta & Crunchy Chickpeas is filled with cucumbers, radish, avocado, herbs, and fennel and tossed in a tangy lemon vinaigrette.