Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Arugula Pear Salad - Feature photo

Arugula and Pear Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Wafa Shami
  • 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

Scale
  • 6 cups fresh arugula
  • 3 pears, thinly sliced (Bartlett, D'Anjou or Bosc)
  • 1/3 cup shaved parmesan cheese
  • 1/4 cup walnuts or pecans
  • 1/4 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

  1. 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

  1. To prepare the pears for the salad, remove the stems by cutting off the top of each pear. Slice the pears vertically into thin
  2. Place the arugula in a large salad bowl. Add the pear slices, Parmesan cheese, walnuts, and pomegranate seeds.
  3. 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.