Pear, Beet, and Arugula Salad with Zinfandel Reduction

Fall seems to officially be here, and we have definitely started to make a shift in our eating habits. Gone are the heirloom tomatoes (I had some AWFUL ones earlier in the week!). Brussels sprouts are back with a vengeance, and I have been loving pears, apples, and butternut squash. Fall can be the best time of year to make salads, mixing it up from those tomatoes, cucumbers, and corn and adding a little sweetness from pears, apples, and beets, and that’s just what I did the other night.

pear

I started with three blushing pears and three large, earthy beets.

beets

While I got the beets cooking in a pot of boiling water, I cracked open a bottle of wine for the dressing, a Zinfandel from our visit to Amista. The dressing for the salad? A simple Zinfandel reduction, made by bringing the Zinfandel up to a boil, then reducing it and keeping an eye on it so that it doesn’t reduce too much. You want it slightly syrupy, but not completely stuck to the pan. The smell of simmering wine is pretty darn delicious!

Amista Zinfandel

clearly fresh bags

The salad base was a wasabi arugula which promised to have a kick. Sadly, it did not. However, I did try a new product I received to review, Clearly Fresh BreatheWay bags, and they made a HUGE difference in how my greens kept throughout the week. I tend to buy a ton of greens like kale, spinach, lettuce, and arugula, and since I can’t eat them all immediately, they often get black and rotten very quickly. I transferred each group of greens into its own Clearly Fresh bag, pushed out the air, and sealed them up. A few days later, the leaves were dry and perfect. I am pretty excited about these bags and being able to preserve expensive produce a little bit longer.

bag

 

arugula

Once the Zinfandel was reduced and the beets were peeled and cooled, I just tossed everything together and topped with crumbled honey goat cheese.

autumn salad

I love how a simple, easy-to-make salad can make a meal feel special. Even with just a few ingredients, this delicious combination was kind of spectacular. The fact that it was a healthy addition to our main course, an AMAZING chicken tortilla soup, made it even better.

I guess I can say that I am starting to get into the whole change of seasons thing. The food, and of course three new pairs of boots (Have you tried ShoeDazzle yet?! The shoes I got definitely aren’t the best quality ever, but they are so inexpensive, making it a fun place to shop for trends or short-term use/seasonal shoes and boots. ) make it a little more appealing!

How do you keep your diet healthy and full of veggies and fruits once the summer starts to wane?

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Tags: Amista Vineyards, arugula, beets, fall, pears, salad, Vegetarian, wine

  1. Emily @ A Cambridge Story’s avatar

    Yummy – love the addition of fruit in salads! Roasting veggies helps me keep things healthy after the warm weather subsides. And soups!

    Reply

  2. Megan’s avatar

    This salad sounds wonderful. I’ve reduced vinegar for dressing before but not wine. I’ll need to try that. I tend to make winter salads like this and eat tons of squash and brussels sprouts to keep veggies in my diet during the colder months.

    Reply

  3. Kathy The Boston Sports Woman’s avatar

    Meghan your recipes have been amazing lately! I need to try this salad dressing.

    Reply

  4. Erica @ In and Around Town’s avatar

    The picture of the pear in the bowl is beautiful!

    Reply

    1. traveleatlove’s avatar

      Thank you! :)

      Reply

    2. Daisy’s avatar

      What a beautiful salad! I am dying to get back in the kitchen, I just ordered lots of veggies – beets, butternut squash and brussel sprouts among them! fall is such a great time of year!

      Reply

    3. Elizabeth’s avatar

      I would be all about a salad with pears and beets. Looks lovely.

      Reply

    4. Sues’s avatar

      I LOVE pears in my salads… And maybe I could get Chris to eat beets with this :) Looks beautiful!

      Reply

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