Arugula Salad with Pear & Hazelnuts
A simple, elegant salad that balances peppery arugula with the natural sweetness of ripe pear and the crunch of toasted hazelnuts. A tangy lemon-maple vinaigrette ties everything together, making it a perfect light side or a fresh starter that comes together in 15 minutes.
For 4 servings
- roast · ~4 min
Toast the hazelnuts.
Place chopped hazelnuts in a small dry skillet over medium heat. Toast, shaking the pan often, until they turn golden and smell nutty, about 3-4 minutes. Transfer to a plate and let cool.
TIPWatch the nuts closely — they go from toasted to burnt in seconds. - mix · ~1 min
Whisk the vinaigrette.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, salt, and black pepper until emulsified.
- prep · ~2 min
Slice the pears.
Halve and core the pears, then thinly slice them lengthwise. No need to peel.
- assemble · ~1 min
Assemble the salad.
Place the arugula in a large salad bowl. Drizzle with two-thirds of the vinaigrette and toss gently to coat. Top with the sliced pears and toasted hazelnuts.
- serve · ~1 min
Finish and serve immediately.
Drizzle the remaining vinaigrette over the pears and hazelnuts. Serve right away so the greens stay crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm pears such as Bosc or Anjou so slices hold their shape without turning mushy.
- 2Toast hazelnuts in a dry pan until fragrant and golden, then let them cool completely for maximum crunch.
- 3Dry arugula thoroughly after washing — excess water will dilute the vinaigrette and wilt the leaves.
- 4Slice pears just before assembling to prevent browning; toss them in a little lemon juice if prepping ahead.
- 5Dress the arugula first, then top with pears and nuts — this keeps toppings visible and crunchy.
- 6Serve immediately after dressing; arugula wilts quickly once coated in vinaigrette.
Adapt it for your goals.
Vegan
This salad is already vegan as written — just use pure maple syrup and skip any honey alternatives; it's naturally plant-based and dairy-free.
crunchy swapCrunchy swap
Replace hazelnuts with toasted walnuts, pecans, or slivered almonds for a different nutty profile and texture.
cheese additionCheese addition
Add 1/4 cup crumbled Gorgonzola, goat cheese, or shaved Parmesan for a creamy, salty contrast to the sweet pears.
low oilLow-oil
Reduce olive oil to 1 tablespoon and add a splash of sparkling water to the vinaigrette for a lighter, lower-calorie dressing.
Why this is on our healthy list.
Rich in Vitamin K
Arugula is an excellent source of vitamin K, which supports bone health and proper blood clotting.
Heart-Healthy Fats
Hazelnuts provide monounsaturated fats and vitamin E, which help maintain healthy cholesterol levels and protect cells from oxidative stress.
Dietary Fiber Source
Pears offer soluble and insoluble fiber, aiding digestion and helping you feel full longer.
Frequently asked questions
It's best served immediately, but you can toast nuts and whisk vinaigrette up to a day ahead. Slice pears and dress the salad just before serving.
