Arugula Pear Salad
A sophisticated and refreshing salad that perfectly balances peppery arugula with the sweetness of ripe pears and a tangy balsamic glaze.
Ingredients
- •5 ounces (140g) baby arugula, washed and dried
- •2 ripe Bosc or Anjou pears, thinly sliced
- •1/2 cup (60g) walnuts, toasted and roughly chopped
- •1/3 cup (40g) dried cranberries or pomegranate seeds
- •1/2 cup (60g) crumbled feta cheese
- •3 tablespoons extra virgin olive oil
- •1 tablespoon balsamic glaze
- •1 teaspoon Dijon mustard
- •1/2 teaspoon honey or maple syrup
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly cracked black pepper
Instructions
- 1
In a small bowl or jar, whisk together the olive oil, balsamic glaze, Dijon mustard, honey, salt, and pepper until the dressing is emulsified and smooth.
- 2
Place the washed and dried arugula into a large serving bowl.
- 3
Arrange the thinly sliced pears over the top of the arugula.
- 4
Sprinkle the toasted walnuts, dried cranberries, and crumbled feta cheese evenly over the salad.
- 5
Drizzle the prepared dressing over the salad just before serving and toss gently to coat the leaves without crushing them.
💡 Chef tips
- To prevent the pears from browning, slice them right before assembling the salad or toss them in a tiny bit of lemon juice.
- For a deeper flavor, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool completely before adding to the salad.
- If you need to make this ahead of time, keep the dressing separate and store the salad components in the refrigerator, assembling only when ready to eat.
✅ How it should turn out
The finished salad should feature vibrant green leaves contrasted by golden pears and white feta, offering a delightful harmony of peppery, sweet, and nutty flavors with a bright, acidic finish.