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Arugula-Stuffed Pear

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Total Time (mins)
20
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 396
Nutrients

Nutrition Facts

Serving Size

Amount per serving
Calories 396 Calories from fat: 256
% Daily Value*
Fat 29 g 45 %
Saturated 7 g 35 %
Trans 0 g
Cholesterol 13 mg 4 %
Sodium 145 mg 6 %
Potassium 373 mg 11 %
Carbohydrate 32 g 11 %
Fiber 7 g 28 %
Sugars 20 g
Protein 8 g
Vitamin A 1011 %
Vitamin C 13 %
Calcium 115 %
Iron 2 %
Vitamin D 4 %
Vitamin E 2 %
Vitamin K 17 %
Folate 19 %
Biotin 1 %
Phosphorus 129 %
Magnesium 32 %
Zinc 1 %
Selenium 1 %
Copper 1 %
Manganese 1 %
Molybdenum 5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

If first impressions are everything, this dish has it all. Peppery arugula, toasted pecans and creamy, crumbled goat cheese dressed in a honey balsamic vinaigrette nestle within layers of succulently sweet, Bosc pears for a lunch you’ll never forget.

Ingredients

  • 4 ripe Bosc pears with stems, if possible
  • 2 teaspoons lemon juice, divided
  • 1/4 cup olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 4 cups DOLE® Arugula
  • 1/2 cup pecan pieces, toasted
  • 4 oz. goat cheese, crumbled
  • Salt and fresh pepper to taste
  • 4 (4-inch) wooden skewers

Directions

  1. Slice each pear horizontally (crosswise, not lengthwise) into thirds, retaining the core and stem. Toss the pears with 1 teaspoon of the lemon juice.
  2. In a large bowl, mix together olive oil, vinegar, honey and Dijon mustard. Add the DOLE Arugula, pecans and goat cheese to the bowl; toss well. Season lightly with salt and pepper.
  3. Place the bottom of each pear on a serving plate. Push a skewer vertically into the center of the pear, layer with a portion of salad. Next, slide the middle piece of the pear through the skewer and layer another portion of salad. Finish by centering the top of the pear through the skewer, stem side up.

Family Friendly Tip: For a kid-friendly version, swap the pears for green apples, and the goat cheese for grated Parmesan. Core the apple, slice horizontally and layer ingredients as in the original dish (no need to use skewers), for a snack or meal that will both impress and delight.

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Arugula-Stuffed Pear Mini GH LOGO If first impressions are everything, this dish has it all. Peppery arugula, toasted pecans and creamy, crumbled goat cheese dressed in a honey balsamic vinaigrette nestle within layers of succulently sweet, Bosc pears for a lunch you’ll never forget. Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 396 Calories, 29 grams fat
Ingredients: 4 ripe Bosc pears with stems, if possible, 2 teaspoons lemon juice, divided, 1/4 cup olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 4 cups DOLE® Arugula, 1/2 cup pecan pieces, toasted, 4 oz. goat cheese, crumbled, Salt and fresh pepper to taste, 4 (4-inch) wooden skewers, Directions:Slice each pear horizontally (crosswise, not lengthwise) into thirds, retaining the core and stem. Toss the pears with 1 teaspoon of the lemon juice.In a large bowl, mix together olive oil, vinegar, honey and Dijon mustard. Add the DOLE Arugula, pecans and goat cheese to the bowl; toss well. Season lightly with salt and pepper.Place the bottom of each pear on a serving plate. Push a skewer vertically into the center of the pear, layer with a portion of salad. Next, slide the middle piece of the pear through the skewer and layer another portion of salad. Finish by centering the top of the pear through the skewer, stem side up.Family Friendly Tip: For a kid-friendly version, swap the pears for green apples, and the goat cheese for grated Parmesan. Core the apple, slice horizontally and layer ingredients as in the original dish (no need to use skewers), for a snack or meal that will both impress and delight.