The homemade vinaigrette is so dreamy.
Key Points
- Joanna Gaines’ Layered Arugula Salad with Pear Vinaigrette is perfect for fall gatherings and potlucks.
- The salad stays crisp by layering ingredients and dressing it lightly just before serving.
- Dried cranberries can replace pomegranate arils, making this recipe flexible for seasonal ingredients.
During the summer-to-fall transition, prioritizing both bright and comforting dishes is key, and a fresh salad that embraces autumn’s best flavors is a perfect example.
That’s why we’re so excited to share Joanna Gaines’ cozy, sweet salad recipe perfect for your upcoming fall gatherings. This Layered Arugula Salad with Pear Vinaigrette is featured in the recent Magnolia Fall Collection Lookbook as one of Gaines’ most-loved sides for the season.
“This is a great salad to bring to a potluck,” Gaines shares. “It looks pretty impressive, and since it’s not completely dressed with vinaigrette in the bowl, it stays crisp and fresh even if it sits for a little while. I also like to serve this when the main course is soup and I want to dress things up a bit.”
Below is the layered salad recipe so you can bring in fall with a bang—and some soups to pair it with, per Gaines’ suggestion. A couple tips from Jo: while a layered salad is preferred, you can also toss and combine the ingredients for a mixed salad that’s simple to serve. And if pomegranates aren’t in season yet, Gaines says that dried cranberries also work great here.
Joanna Gaines’ Layered Arugula Salad with Pear Vinaigrette
Makes: 4 to 6 servings
Ingredients
Pear Vinaigrette
- ¼ cup pear vinegar
- 2 tablespoons minced shallot
- ½ teaspoon kosher salt
- 2 teaspoons whole-grain Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ¼ cup walnut oil
- ¼ cup grapeseed oil or mild, extra virgin olive oil
Arugula Salad
- 5 ounces baby arugula (about 5 cups)
- 2 firm-ripe pears, peeled if desired, cored and cut into thin wedges
- 1 cup pomegranate arils (from about 1 pomegranate)
- 1 cup walnuts, roasted or candied
- ½ cup coarsely crumbled blue cheese (about 4 ounces)
Directions
Step 1
Make the pear vinaigrette: In a medium bowl, whisk together the vinegar, shallot and salt. Let sit for 5 minutes.
Step 2
Whisk in the mustard and pepper. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving.
Step 3
To make the arugula salad: Spread half of the arugula in a medium glass serving bowl (preferably with straight sides, such as a trifle bowl).
Step 4
Arrange half of the pears over the arugula. Sprinkle with half of the pomegranate arils and half of the walnuts.
Step 5
Repeat the layers once more. Scatter the blue cheese over the top. Just before serving, drizzle a few spoonfuls of vinaigrette over the salad, just enough to gloss the arugula, and pass the rest at the table.
To make ahead: After step 2, store in an airtight container in the refrigerator until needed and for up to 4 days.