Arugula and Pear Salad for Easter with Spelt and Cottage Cheese - photo 1
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Arugula and Pear Salad for Easter with Spelt and Cottage Cheese

Salads Easter 50 min Medium 22 wyświetleń ~26.69 PLN - (0)
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Description

A fresh salad combining peppery arugula leaves, sweet and juicy pear, and creamy cottage cheese with whole grain spelt for a hearty texture. This is a variation on the classic spring salad — the addition of cooked spelt and toasted walnuts introduces a contrast of textures, while the honey-mustard dressing adds a delicate sweetness with a tangy hint of lemon. Perfect for Easter as a light appetizer or a side dish to roasted meat; it looks beautiful on a white platter, sprinkled with a crumble of nuts.

Ingredients Used

Ingredients (12)

Servings:
4
  • Arugula 120 g
  • Pear 1.7 szt. (~300 g)
  • Cottage cheese 200 g
  • Barley groats 200 g
  • Rapeseed oil 45 g
  • Apple cider vinegar 15 ml
  • Honey 15 ml
  • Mustard 15 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~26.69 PLN (6.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the pearl barley: pour 200 g of dry pearl barley into a sieve and rinse under cold water, stirring with your hand until the water runs clear. Then place the barley in a heavy-bottomed pot and cover with water in a 1:3 ratio (200 g of barley : 600 ml of water). Add a pinch of salt. Bring to a boil over high heat, cover with a lid, and reduce the heat to low. Cook for 25–30 minutes, until the barley swells and is soft but still slightly firm — the grain should be whole, not mushy. After cooking, drain any excess water and spread the barley on a flat plate to cool quickly to room temperature (about 10–15 minutes).

Ingredients: Barley groats
Use a pot with a capacity of at least 2 l with a lid. If the pearl barley is dry and hard after 30 minutes, add 50 ml of boiling water and cook for another 5–7 minutes. Overcooking will soften the grain and make it mushy.

Roasting

2

Toast the nuts: heat a dry non-stick or cast iron skillet over medium heat. Add 50 g of walnuts and shake the skillet every 20–30 seconds to toast evenly. Toast for 3–5 minutes until you can smell their aroma and the shells are lightly browned. Immediately transfer to a cutting board to prevent burning.

Use a wide dry skillet (20–24 cm). Be careful — the nuts can burn quickly. You can chop them with a kitchen knife after cooling.

Preparing the pear

3

Wash the pear under running water. Place it on a cutting board, cut it in half lengthwise, scoop out the soft part with the seeds using a teaspoon, and slice each half into thin slices (about 3–5 mm). Arrange the slices immediately on a plate — if you are not serving them right away, drizzle a little lemon juice over them to prevent browning.

Ingredients: Pear, Lemon
Use a sharp kitchen knife and a cutting board with a non-slip mat. If the pear is very soft, slice it gently to avoid mashing the pieces. Additionally, you can briefly sauté the pear slices (1 minute on each side) in a pan with a teaspoon of honey for a warm touch.

Sauce

4

Prepare the dressing: in a medium bowl, pour in 45 g of rapeseed oil, add 15 g of apple cider vinegar, 15 g of honey, 15 g of mustard, freshly squeezed juice from half a lemon (about 30 g of juice), along with 2 g of salt and 1 g of pepper. Whisk vigorously with a whisk or fork for 30–45 seconds until the sauce thickens and becomes uniform (it should gently emulsify — a slight foam and a consistent texture should be visible). Taste and adjust: if it's too sour, add a teaspoon of honey; if it's too sweet, add a bit of vinegar.

Ingredients: Rapeseed oil, Apple cider vinegar, Honey, Mustard, Salt, Lemon
Use a small bowl and a whisk or a jar with a lid for shaking (a jar is a good solution for a stable emulsion). It's better to add honey warm or slightly melted, as it combines more easily.

Assembly

5

Combine the ingredients: in a large bowl, place 120 g of arugula, add the cooled bulgur (200 g), crumbled cottage cheese (200 g), and slices of pear. Drizzle 2/3 of the prepared dressing and gently mix with three motions — from bottom to top, to avoid crushing the pear and cottage cheese. Transfer the salad to a plate or serving dish and drizzle with the remaining dressing. Sprinkle with toasted walnuts (50 g) on top, lightly crushing larger pieces with your fingers to distribute the crunch.

Ingredients: Arugula, Barley groats, Cottage cheese, Pear, Rapeseed oil, Honey, Mustard, Salt
Use a large, deep bowl (at least 3 l) and salad tongs or two large spoons for gentle mixing. If the dressing seems too thick, add 1 tablespoon of water and mix again.

Finishing

6

Check the taste and appearance: season with salt and pepper if needed, add a few drops of lemon juice for freshness. Serve the salad immediately; if you want to prepare it in advance, combine the ingredients just before serving to keep the arugula crisp.

Ingredients: Lemon, Salt
For serving, use a flat platter or a large plate — spread the ingredients evenly so that the layers are visible. Avoid mixing long before serving, as the arugula will wilt from the dressing.

Fun Fact

💡

Pęczak is one of the oldest grains cultivated in Poland; in the past, it was a staple of rural diets and added heartiness to simple dishes. In salads, it now serves as a "Polish alternative" to couscous or rice.

Best for

Wielkanoc przyjęcie lekki obiad

Tips

🍽️ Serving

Serve the salad slightly chilled (room temperature), preferably on a light platter to highlight the contrast between the green arugula and the golden slices of pear. Roasted duck or tender pork tenderloin pairs wonderfully with the salad as a main dish.

🥡 Storage

Store cooked spelt and arugula separately in the refrigerator for up to 24 hours. Keep the dressing in a sealed jar for up to 3 days. It's best to eat the prepared salad within a few hours; it is not recommended to store arugula that has already been dressed for longer than 6–8 hours, as the leaves will wilt.

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