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Arugula and pear salad with walnuts Recipe

American · Salad · 15 min total

This vibrant salad combines peppery arugula, sweet ripe pears, and crunchy walnuts, all tossed in a tangy lemon-Dijon vinaigrette. It's a perfect starter or light lunch.

Ingredients

• 5 oz (about 5 cups) baby arugula
• 2 ripe but firm pears (such as Bartlett or Bosc), cored and thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup shaved Parmesan cheese (optional)
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
2. Place arugula in a large salad bowl. Add sliced pears, toasted walnuts, and shaved Parmesan (if using).
3. Drizzle vinaigrette over salad and toss gently to combine. Serve immediately.

Tips

• Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.
• Use a mandoline or sharp knife to slice pears thinly for even distribution.
• Add the vinaigrette just before serving to prevent the arugula from wilting.
• For a vegan version, omit Parmesan and use maple syrup instead of honey.

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