When you want a salad that feels a little bit fancy but takes almost no effort, this Pear and Arugula Salad is the one. Peppery baby arugula and sweet, juicy pears get tossed in a bright honey vinaigrette, then topped with salty shaved Parmesan and toasty pine nuts.
It’s fresh, crisp, and beautifully balanced: sweet, savory, tangy, and nutty all at once. It takes just 10 minutes, and it looks lovely on a holiday table, at a dinner party, or next to a simple weeknight chicken dinner.
You’ll find more fresh, easy salads in my salad recipes.
Why You’ll Love This Recipe
- Ready in 10 minutes: No cooking required.
- Perfect flavor balance: Sweet pears, peppery greens, salty cheese, and a tangy-sweet dressing.
- Homemade vinaigrette: Simple pantry ingredients, whisked together in a minute.
- Elegant and easy: Pretty enough for holidays and dinner parties.
- Goes with everything: Chicken, pork, fish, or pasta.
Ingredients Breakdown
Here’s what goes into this salad. You’ll find exact amounts in the recipe card at the bottom of the page.
- Baby arugula: About 6 cups. Its peppery bite is the perfect match for sweet pears.
- Bartlett pears: Two ripe pears, thinly sliced.
- Shaved Parmesan: Salty and nutty, it adds a savory finish.
- Toasted pine nuts: For a buttery crunch.
- Olive oil, apple cider vinegar, and lemon juice: The base of the bright vinaigrette.
- Honey: Sweetens the dressing and ties it to the pears.
- Shallot and garlic: Finely chopped for a mild, savory depth.
- Salt and pepper: To season the dressing, plus freshly cracked pepper to finish.
Step-by-Step Instructions
1. Make the vinaigrette
Whisk together the olive oil, apple cider vinegar, lemon juice, honey, shallot, garlic, salt, and pepper until well combined.
2. Toss the salad
Put the arugula and sliced pears in a large serving bowl. Drizzle with about two-thirds of the dressing and toss gently to coat.
3. Finish and serve
Move the salad to a serving platter. Top with the shaved Parmesan and toasted pine nuts, drizzle with the remaining dressing, and season with freshly cracked black pepper. Serve right away.
Tips and Variations
- Use ripe pears: They should give slightly when pressed near the stem.
- Slice the pears last: Cut them just before tossing so they don’t brown.
- Toast the pine nuts: A few minutes in a dry skillet over medium heat brings out their flavor. Watch them closely, because they burn fast.
- Dress it just before serving: Arugula is delicate and wilts quickly once dressed.
- Swap the cheese: Crumbled goat cheese, feta, or blue cheese are all delicious.
- Change the nuts: Toasted walnuts or candied pecans work beautifully.
How to Serve This Recipe
Serve this salad right away on a big platter so everyone can see those pretty pear slices. It’s a light, fresh starter or side.
It pairs nicely with Garlic Roasted Chicken with Yukon Gold Potatoes, Chicken Piccata with Lemon Sauce, or Creamy Lemon Chicken. It’s also a fresh contrast to rich holiday dinners.
Frequently Asked Questions
What kind of pears are best?
Ripe Bartlett pears are ideal. They’re sweet, juicy, and slice beautifully.
Can I make the dressing ahead?
Yes. Whisk it together ahead of time, keep it covered in the fridge, and whisk again before using.
How do I keep the pears from browning?
Slice them right before you assemble the salad. Tossing them in the dressing helps too.
Can I use a different cheese?
Sure. Goat cheese, feta, or blue cheese all pair well with pears.
When should I dress the salad?
Right before serving, so the arugula stays crisp.
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Pear and Arugula Salad with Honey Vinaigrette
Ingredients
- 5 ounces (about 6 cups) baby arugula
- 2 ripe Bartlett pears thinly sliced
- ÂĽ cup shaved Parmesan cheese
- ÂĽ cup toasted pine nuts
- Freshly cracked black pepper to taste
For the Honey Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons finely chopped shallots
- 1 clove garlic minced
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
Instructions
- Prepare the Dressing: Whisk together the olive oil, apple cider vinegar, lemon juice, honey, shallot, garlic, salt, and pepper until well combined.
- Assemble the Salad: Add the arugula and sliced pears to a large serving bowl. Drizzle with about two-thirds of the dressing and toss gently to coat.
- Finish the Salad: Transfer to a serving platter. Top with the shaved Parmesan and toasted pine nuts. Drizzle with the remaining dressing, season with freshly cracked black pepper, and serve immediately.
