Arugula And Pear Salad With Toasted Walnuts Recipe

A light and refreshing arugula and pear salad, perfect for a quick weeknight meal or a sophisticated lunch. Toasted walnuts add a delightful crunch, while a simple vinaigrette ties it all together. This recipe, inspired by Cooking Light (May 2009), is ready in under 15 minutes!

Prep Time 10 mins
Cook Time 10 mins
Calories 165.3 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Arugula And Pear Salad With Toasted Walnuts

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Arugula And Pear Salad With Toasted Walnuts

  • Shallot
  • Extra Virgin Olive Oil
  • White Wine Vinegar
  • Salt
  • Dijon Mustard
  • Fresh Ground Black Pepper
  • Arugula Leaves
  • Bosc Pears
  • 1/2 cup walnuts, toasted

How to Make Arugula And Pear Salad With Toasted Walnuts

  1. Preheat oven to 350°F (175°C). Toast 1/2 cup walnuts on a baking sheet for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
  2. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and a pinch of salt and pepper.
  3. In a large bowl, combine 5 ounces baby arugula and 1 ripe pear, thinly sliced.
  4. Pour the vinaigrette over the arugula and pear mixture and gently toss to coat.
  5. Divide the salad evenly among four plates.
  6. Sprinkle each serving with 1 tablespoon of toasted walnuts.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

35g

Fat

7g

Carbs

5g