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
- 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.