This arugula and pear salad is a simple yet sophisticated recipe that beautifully balances flavors and textures. The peppery bite of fresh arugula pairs seamlessly with the natural sweetness of pears, creating a refreshing and vibrant base.
With sharp parmesan cheese, crunchy nuts, and a light, tangy dressing, this salad is a perfect choice for any occasion—from a casual lunch to a festive dinner. It’s easy to prepare, endlessly customizable, and packed with nutrients, making it a delightful addition to your repertoire of light and flavorful meals.
For more salad options try my arugula avocado salad, radish green salad, arabic salad, or tahini salad. For more filling salads try vegan freekeh salad, or maftoul salad. For traditional salads try fattoush and tabbouleh.
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Equipment
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- Cutting Board - This is for chopping fresh vegetables.
- Knife - For cutting all the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Wild Arugula - Arugula is my favorite leafy green for salad bases. Available year-round, it has a peppery, slightly bitter flavor that works perfectly in salads and even adds a delicious twist to sandwiches.
- Pears - For salads, I prefer pears that are firm and crisp rather than soft and smooshy. Asian pears (the round, tan-colored varieties), Bartlette or D'Anjou pears, and Bosc pears offer the perfect texture for a salad.
- Shaved Parmesan Cheese - Shaved Parmesan cheese is an excellent addition to an arugula and pear salad, bringing a nutty, salty depth that enhances the flavors of the dish. The thin, delicate shavings of Parmesan melt slightly on the tongue, complementing the crisp sweetness of the pears and the peppery arugula.
- Walnuts - With their earthy, slightly bitter flavor and satisfying crunch, walnuts provide a wonderful textural contrast to the crisp pears and tender arugula.
- Pomegranate Seeds - Pomegranate seeds pair beautifully with the salad's ingredients, adding a burst of sweet-tart flavor and a vibrant crunch that perfectly complements the peppery arugula, sweet pears, and nutty walnuts.
Dressing Ingredients
- Balsamic Vinegar - Balsamic vinegar has a natural sweetness balanced with a subtle tang. This makes it an excellent complement to roasted fall vegetables.
- Extra Virgin Olive Oil - Olive oil has an earthy and rich flavor that compliments the ingredients in this fall salad.
- Mustard - A small amount of mustard brings so much flavor to this dressing, it provides a sharp tangy flavor, which helps balance the overall taste of the salad.
- Maple Syrup - Maple syrup adds a rich, natural sweetness that helps balance vinegar's tartness and mustard's sharpness. You can replace with honey.
- Sea Salt
- Black Pepper
Instructions
Step 1 | Cut stems, slice pears, and chop walnuts.
Step 2 | In a bowl place all ingredients
Variations & Substitutions
- Apples: Use crisp, sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady for a similar crunch and sweetness.
- Figs: Fresh figs add a luxurious sweetness and unique texture.
- Almonds: Sliced or slivered almonds work well and can be toasted for extra flavor.
- Protein: Add grilled chicken, shrimp, or chickpeas to turn it into a full meal.
- Spinach: Use baby spinach if you prefer a milder green.
- Kale: Massage kale with a bit of olive oil to soften its texture and balance its bitterness.
Storage and Pro Tips
- Transfer the salad to an airtight container. Store in the refrigerator for 3 to 4 days. The salad will stay fresh, but the vegetables might lose some crispness.
- For best results store ingredients without added dressing. All ingredients can last in the fridge in an airtight container for up to 5 days.
- Dressing mixture can last in the fridge for up to 3 days.
- You can toast the walnuts for extra flavor.
- When dressing the salad, start by drizzling a small amount of the dressing over the ingredients and gently toss to coat. Add more dressing gradually if needed, to ensure the flavors are balanced without overwhelming the salad.
Frequently Asked Questions
Cooked grains like quinoa, farro, or wild rice. Add sliced of boiled eggs.
Toss the sliced pears with a little lemon juice or lime juice. The acidity will slow oxidation and keep the slices looking fresh.
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Arugula and Pear Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Lunch/side dish
- Diet: Vegetarian
Description
This arugula and pear salad is a simple yet sophisticated recipe that beautifully balances flavors and textures. The peppery bite of fresh arugula pairs seamlessly with the natural sweetness of pears, creating a refreshing and vibrant base.
Ingredients
- 6 cups fresh arugula
- 3 pears, thinly sliced (Bartlett, D'Anjou or Bosc)
- ⅓ cup shaved parmesan cheese
- ¼ cup walnuts or pecans
- ¼ cup pomegranate seeds (optional)
Dressing:
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoon mustard
- 2 teaspoon honey or maple syrup
- Salt and pepper (adjust to taste)
Instructions
Prepare the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until emulsified. Adjust sweetness or acidity to taste.
Prepare the Salad
- To prepare the pears for the salad, remove the stems by cutting off the top of each pear. Slice the pears vertically into thin
- Place the arugula in a large salad bowl. Add the pear slices, Parmesan cheese, walnuts, and pomegranate seeds.
- Drizzle the dressing over the salad. Gently toss to combine, ensuring everything is lightly coated.
Notes
- Transfer the salad to an airtight container. Store in the refrigerator for 3 to 4 days. The salad will stay fresh, but the vegetables might lose some crispness.
- For best results store ingredients without added dressing. All ingredients can last in the fridge in an airtight container for up to 5 days.
- Dressing mixture can last in the fridge for up to 3 days.
- You can toast the walnuts for extra flavor.
- When dressing the salad, start by drizzling a small amount of the dressing over the ingredients and gently toss to coat. Add more dressing gradually if needed, to ensure the flavors are balanced without overwhelming the salad.
Sandy says
Beautiful and delicious, loved it.
Wafa Shami says
Thank you Sandy!