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Arugula-Stuffed Pear

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.

20 Minutes Total time 20 Minutes Prep time 396 Calories 4 Servings


Allergens: Milk and Other Dairy, Tree Nuts


  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.

Tips & tricks

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.

Vegetarian Dinner Mains Appetizers Sides Gluten-free Milk and Other Dairy Tree Nuts Kid-Friendly Fall Winter

More to consider

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