This delightful arugula pear salad tastes fabulous and it's worthy of your festive gatherings. It combines sliced juicy pears, fresh arugula and flavor-packed blue cheese, and it tastes fabulous.Recipe yields 4 (or 6 smaller servings).
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Western
Keyword: Arugula Pear Salad
Servings: 4
Calories: 332kcal
Author: Katia
Ingredients
Arugula pear salad
½ cup(60 grams)walnuts, lightly toasted
3juicy and ripe pears, sliced
5oz(150 grams)baby arugula
4oz(110 grams)blue cheese, crumbled
Salad dressing
1 ½tablespoonextra virgin olive oil
1 ½tablespoonapple cider vinegar
2teaspoonshoney
½teaspoonsDijon mustard
¼teaspoonfine salt
⅛teaspoonblack pepper
Instructions
Arugula pear salad
Make the dressing: place the dressing ingredients into a jar with lid, shake until well emulsified.
Toast the walnuts: toast the walnuts on the stove over medium heat for about 5-6 minutes until they smell nutty. Keep a close eye on them. Alternatively, spread on tray and toast in a 180°C/350°F oven for 8 minutes. When they're cold, break them into pieces.
Slice the pears: just before serving, halve the pears and scoop out the core. Cut them into 3mm / 0.12" slices. Make sure you don't cut them too thin, they're very fragile and they will “flop” easily.
Assemble the salad: place the arugula leaves in a large salad bowl, and and just before serving drizzle with a touch of dressing and gently toss to lightly coat the leaves (use about 1-2 tablespoons of dressing). Then scatter over the pears, the crumbled cheese, and the toast walnut and drizzle with the remaining dressing . Serve and enjoy!
Notes
Storage: this arugula pear salad doesn't keep very well, the arugula leaves will start to wilt and the pears turn brown quickly, especially once you toss it with the dressing. But if you want to get ahead, you can make the dressing and toast the walnuts up to 2 days in advance. Store the dressing in an airtight container in the fridge, and keep the almonds at room temperature. The whole salad can be assembled a couple of hours before serving, and then drizzled and tossed with the dressing when it's time to serve. Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.