Arugula Pear Salad
Fresh, peppery arugula paired with sweet, juicy pear slices and crunchy toasted walnuts. A simple lemon vinaigrette ties everything together, making this light salad perfect as a starter or side dish. Ready in just 15 minutes.
For 4 servings
- roast · ~4 min
Toast the walnuts.
Place chopped walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove from heat and let cool.
TIPWatch closely — nuts burn fast. Remove from heat the moment they smell toasty. - mix · ~2 min
Whisk the lemon vinaigrette.
1.In a small bowl, combine olive oil and freshly squeezed lemon juice.2.Add honey and dijon mustard.3.Season with a pinch of salt and freshly ground black pepper.4.Whisk until emulsified and smooth. - prep · ~2 min
Core and thinly slice the pears.
Quarter the pears, remove the core, and slice into thin wedges about 1/8-inch thick. No need to peel.
TIPUse firm pears that yield slightly to pressure at the neck — overly soft ones get mushy. - assemble · ~2 min
Assemble the salad.
1.Place arugula in a large salad bowl.2.Drizzle half the vinaigrette over the arugula and toss gently to coat.3.Top with sliced pears, toasted walnuts, and shaved parmesan.4.Drizzle remaining vinaigrette on top.TIPToss arugula gently with your hands to avoid bruising the leaves. - serve
Serve immediately with extra pepper.
Crack additional black pepper over the top and serve at once while the arugula is crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the arugula thoroughly after washing; excess water will dilute the vinaigrette.
- 2Toast walnuts in a single layer over medium heat, shaking the pan often, until they smell nutty.
- 3Slice pears just before assembling to prevent browning from exposure to air.
- 4Use a vegetable peeler to create thin, elegant shards of Parmesan cheese.
- 5Emulsify the vinaigrette by whisking vigorously or shaking in a jar with a tight lid.
- 6Dress and toss the arugula first, then gently lay the toppings on top for a prettier presentation.
Adapt it for your goals.
Vegan
Omit the Parmesan cheese or substitute with a few tablespoons of toasted pumpkin seeds or a vegan hard cheese; the salad remains fresh and satisfying.
Extra CrunchExtra Crunch
Replace walnuts with candied pecans or add a handful of pomegranate arils for a sweet-tart pop and extra texture.
Protein PackedProtein-Packed
Top the salad with grilled chicken, seared shrimp, or crumbled goat cheese to turn it into a light main course.
Low OilLow-Oil
Reduce olive oil to 1 tablespoon, add an extra tablespoon of lemon juice, and blend in 1 tablespoon of water to keep the dressing bright and light.
Why this is on our healthy list.
Rich in Antioxidants
Arugula and walnuts are both high in antioxidants that help combat oxidative stress in the body.
Good Source of Healthy Fats
Walnuts provide omega-3 fatty acids and extra-virgin olive oil offers monounsaturated fats, which support heart health.
High in Vitamin C
Fresh lemon juice and pears contribute vitamin C, which supports immune function and skin health.
Low-Calorie Base
Arugula is a low-calorie leafy green, making this salad a light yet nutrient-dense choice.
Frequently asked questions
Yes, whisk the vinaigrette up to 3 days ahead and store it in a sealed jar in the fridge; shake or whisk again before using.
