Arugula Salad with Pear & Hazelnuts
This elegant Arugula Salad with Pear & Hazelnuts is a symphony of textures and flavors, combining peppery greens, sweet juicy pear, crunchy toasted hazelnuts, and salty Parmesan cheese, all dressed in a bright lemon vinaigrette.
For 2 servings
Preheat a small dry skillet over medium-low heat. Add the chopped hazelnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and let cool completely.
While the hazelnuts cool, prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (if using), salt, and black pepper until well combined and emulsified.
Wash and thoroughly dry the arugula. Place it in a large salad bowl.
Core the pear and slice it very thinly. You can use a mandoline for uniform slices if desired. Add the pear slices to the bowl with the arugula.
Add the cooled toasted hazelnuts and the shaved Parmesan cheese to the salad bowl.
Pour the prepared vinaigrette over the salad ingredients. Gently toss to ensure all ingredients are evenly coated. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a firm but ripe pear for the best texture and sweetness. Overripe pears can become mushy in the salad.
- 2Ensure your arugula is completely dry after washing; excess water will dilute the dressing and make the salad soggy.
- 3Toast the hazelnuts until just fragrant and lightly browned. This step significantly enhances their flavor and crunch. Watch them closely as they can burn quickly.
- 4Always dress the salad just before serving to prevent the arugula from wilting and to maintain the crispness of all ingredients.
Adapt it for your goals.
Fruit Swap
Instead of pear, try thinly sliced apple (like Honeycrisp or Fuji) for a different crisp sweetness, or add dried cranberries or pomegranate seeds for bursts of tartness.
Nut AlternativeNut Alternative
Substitute the hazelnuts with toasted walnuts, pecans, or even slivered almonds for a similar crunch and nutty flavor profile.
Cheese Change upCheese Change-up
Swap Parmesan for crumbled goat cheese for a creamy, tangy element, or a mild blue cheese for a bolder, more pungent flavor.
Why this is on our healthy list.
Rich in Vitamins & Antioxidants
Arugula is packed with vitamins K and A, while hazelnuts provide vitamin E and powerful antioxidants, contributing to overall health and immune support.
Good Source of Fiber
Pears are an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Heart-Healthy Fats
Hazelnuts and olive oil contribute monounsaturated fats, known for their benefits in supporting cardiovascular health and reducing bad cholesterol levels.
Frequently asked questions
You can toast the hazelnuts and make the vinaigrette up to 2-3 days in advance. Store them separately. Slice the pear and assemble the salad just before serving to prevent browning and wilting.
