Flavorful, bright, light but satisfying - this healthy rocket and pear salad recipe is everything you want in a fresh winter dish! It's loaded with peppery arugula, walnuts and parmesan cheese, all tossed with a tangy balsamic vinaigrette.
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Why you will love this pear salad recipe?
The cold months of winter are nice for curling up with warm bowls of comfort food. To be honest, sometimes those stick-to-your-ribs dishes can be a bit much to eat throughout the entire season. Mix things up with this delicious pear salad that is sure to please - without putting you into total hibernation mode!
Here is a gorgeous and flavorful pear salad that's perfect for both casual weeknight dinners or holidays and special occasions. It is brimming with rocket (a.k.a. arugula), sweet pears, savory toasted and chopped walnuts, and salty parmesan cheese. Then we drizzle on a simple but super yummy balsamic vinaigrette to bring all of the fresh fall and winter flavors together.
This side salad is also great to customize any number of ways. Swap or add nuts, cheeses, or other goodies you like...! However you choose to add your own flair, one bite and I promise you will keep this best-recipe for pear salad on your meal plans all season long!
*For more healthy and delicious salad dishes, be sure to try these easy recipes:
Ingredients
Pear: Medium size, green and ripe - not too firm. The riper the pear the sweeter the fruit.
Rocket: Also known as arugula. It has a distinct peppery taste that makes an exciting salad.
Walnuts: Lightly toasted and chopped. They add crunchy texture, a bit of savory/earthy flavor, and healthy nutrients.
Parmesan Cheese: Fresh shaved will have the most yummy salty pungent taste.
This is our favorite balsamic vinaigrette recipe! I use it in most salads, like my Strawberry Salad and Shaved Brussel Sprout Salad recipes.
Extra Virgin Olive Oil: This is the base of the vinaigrette, so choose high quality product for the best taste.
Balsamic Vinegar: The vibrant and tangy acidity you need to bring together the dressing.
Honey: Sweet, sticky, and perfect to balance the sharp flavor of the balsamic.
Dijon Mustard: Adds more tasty tanginess to the party!
Salt and Pepper: Just a bit of these simple spices make all of the ingredients pop.
How to make arugula walnut and pear salad?
To start with, whisk all the balsamic vinaigrette dressing ingredients in a small bowl until emulsified.
Place rocket leaves on a large salad serving platter. Drizzle little vinaigrette, give a very gentle toss and spread to make the bed of arugula.
Top with sliced pears, walnuts, parmesan shavings and drizzle with the vinaigrette dressing.
Expert Tips
- Choose pears that are just ripe. You want ones that have a firm skin, but feel a bit soft when you lightly squeeze. Avoid over ripe pears as they are mushy and too sweet.
- Slice the pears right before you are ready to serve. I suggest squeezing lemon or lime juice on the slices to avoid browning.
- This pear and rocket salad tastes best when fresh. Assemble the salad just before serving. Thankfully this recipe is super quick and easy!
- Although the salad should not be put together ahead of time, the vinaigrette is great to make ahead! Mix together the ingredients 2-3 days in advance and keep in a sealed container in the refrigerator.
FAQs
Any firm, ripe pear will do well in this dish. Bosc, Anjou, and Bartlett are all great options!
To test for ripeness, gently press near stem at the top of the pear. It should be just slightly soft. Too firm and the pear will be hard; too ripe and it will be mushy.
For the most fresh and crisp salad I recommend assembling just before serving. However, you can prep the separate components ahead of time: wash and dry the greens, toast and chop the nuts, shave the parmesan, and make the dressing. Keep all ingredients in individual containers, and store the produce and cheese in the fridge until ready to assemble. Slice the pears just before assembling.
Add-ins
- Pears are one of our favorite winter fruits. But feel free to swap with fresh apples! Gala or honey crisp apples are delicious with the arugula and walnut.
- Substitute shaved parmesan with another cheese you like. Try blue cheese, feta cheese, goat cheese, gorgonzola, or pecorino cheese.
- Change up the greens in this easy winter pear and walnut salad. Kale, crisp lettuce, or spinach are all healthy and yummy!
- Easily swap chopped walnuts with pecans, pistachios, sliced almonds, cashews, macadamia, or any other nuts you want. Lightly toast, cool, and chop for the best taste and texture.
Serving Ideas
Plate as individual portions and serve as side salads with tomato spinach pasta, butternut squash pasta, grilled or baked chicken . Or assemble the arugula and pear salad on a serving platter to share. It looks beautiful as a holiday table centerpiece!
Light and flavorful, this is perfect salad to serve with warm and cozy soups. Pair with roasted butternut squash soup, green pea soup with spinach, cauliflower soup, roasted pumpkin soup or other seasonal soup you love.
It's also fantastic to enjoy as a healthy main dish with your favorite fall and winter sides. Try serving with hearty sweet potato casserole or mashed sweet potatoes, roasted fingerling potatoes, or nearly any steamed, sautéed, or roasted veggies you like!
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If you made my recipe for pear and rocket salad with walnuts, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.
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📖 Recipe
Pear Salad with Rocket and Walnuts
Ingredients
- 1 medium Pear (cored and finely sliced)
- 4 oz Rocket (arugula or mixed greens)
- ⅓ cup Walnuts (lightly toasted and roughly chopped)
- 1 oz Parmesan Cheese (shaved)
Balsamic Vinaigrette
- 2-3 tablespoons Extra Virgin Olive Oil
- 2 tablespoon Balsamic Vinegar
- 1 tablespoon Honey (or Maple Syrup)
- A Pinch of Salt
- Freshly Ground Black Pepper (about a pinch)
Instructions
- To start with, whisk all the balsamic vinaigrette dressing ingredients in a small bowl until emulsified.
- Place rocket leaves on a large salad serving platter. Drizzle little vinaigrette, give a very gentle toss and spread to make the bed of arugula.
- Top with sliced pears, walnuts, parmesan shavings and drizzle with the vinaigrette dressing.
- Serve Immediately as a side salad with main meals or on its own as a light meal.
Notes
- Any firm, ripe pear will do well in this dish. Bosc, Anjou, and Bartlett are all great options!
- To test for ripeness, gently press near stem at the top of the pear. It should be just slightly soft. Too firm and the pear will be hard; too ripe and it will be mushy
- Slice the pears right before you are ready to serve. I suggest squeezing lemon or lime juice on the slices to avoid browning.
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