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Spice poached pear salad

Combine peppery arugula, sweet honey, toasty almonds, salty feta, and glistening, jewel-like wine-poached pears. 



Poached Pears

  • 2 cups (470 ml) water
  • 1/3 cup (80 ml) honey
  • 2 cups (470 ml) dry white wine
  • 6 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 4 Bartlett pears, peeled, cored with a Parisienne scoop, and quartered


  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 3 tablespoons (45 ml) lemon juice
  • 1 tablespoon (15 ml) honey
  • Salt and pepper
  • 4 cups (950 ml) loosely packed arugula
  • 1/2 cup (120 ml) crumbled feta cheese
  • 1/2 cup (120 ml) sliced almonds, toasted


Poached Pears

  1. In a medium saucepan over high heat, combine the water, honey, wine, cardamom pods, and cinnamon stick. Bring to a boil and add the pears, making sure they are submerged in the poaching liquid (weigh them with a plate if needed).
  2. Reduce heat to medium-low and simmer the pears for 15 minutes. Remove the saucepan from the heat and cool completely at room temperature, then cover and refrigerate (leaving the pears in their poaching liquid) for two hours or up to overnight.


  1. In a Mason jar with a lid, combine the olive oil, lemon juice, and honey. Season with salt. Screw the lid on tightly and shake well.
  2. Toss arugula in a salad bowl with some dressing and season with salt.
  3. Divide the arugula leaves between small salad plates.
  4. Place 4 pear quarters on each plate.
  5. Spoon some of the dressing over top.
  6. Finish with feta cheese and almonds.
  7. Crack black pepper over the salads.
  8. Serve immediately. Enjoy! 

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