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arugula and pear salad featured

Perfect Arugula and Pear Salad with Balsamic Vinaigrette

This elegant arugula and pear salad combines peppery greens with sweet fruit, crunchy nuts, and shaved parmesan for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Green Salads
Cuisine: American
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp coarse grained dijon mustard
  • 1 tbsp crushed garlic about 3 large garlic cloves
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 small red onion cut into thin strips, about 1/2-1 cup
  • 1/2 cup dried sweetened cranberries
  • 7 oz bag arugula leaves
  • 1/2 cup shaved parmesan
  • 1 large bosc pear thinly sliced
  • 1 cup Candied Walnuts or Maple Glazed Pecans

Equipment

  • Large mixing bowl
  • Whisk
  • Sharp knife

Method
 

  1. In a large mixing bowl, whisk together olive oil and balsamic vinegar until well combined.
  2. Add dijon mustard, crushed garlic, sea salt, and black pepper to the vinaigrette and whisk until smooth.
  3. Add arugula, red onion strips, and dried cranberries to the bowl with the dressing.
  4. Toss gently to coat with the vinaigrette.
  5. Add thinly sliced pear and shaved parmesan.
  6. Sprinkle candied walnuts or maple glazed pecans over the top.
  7. Toss gently one more time and serve immediately.

Notes

  • For best results, slice the pear just before serving to prevent browning.
  • This salad is versatile - try substituting goat cheese or blue cheese for the parmesan.
  • Store undressed components separately in the refrigerator if preparing ahead of time.
  • The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator.