This Arugula Pear Salad is the perfect balance of savory and sweet made in just 15 minutes. This delicious salad combines peppery arugula with sweet pears for the perfect fall salad.
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This pear arugula salad is one of my favorite salads to whip together for guests or a weekend lunch. Topped with cranberries and sharp parmesan, this simple salad is the perfect light lunch, side dish or addition to your holiday table.
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How to Make a Homemade Salad
Homemade salads never come out quite the same as they do at restaurants. I recommend getting more creative with the ingredients. Adding fruit, cheese or a roasted vegetable to a salad is truly a game changer. Just like my in grilled peach salad and my sweet potato salad.
My secret to a great salad at home is to use a mixture of texture, color and flavor. Start with the base and build from there. The following salad ingredients I'm adding are for texture and color! This is why I always opt for a fruit or a nut and I'm always adding cheese.
This arugula pear salad recipe is no different, the sweetness of the pears, peppery arugula, sharp parmesan and tart cranberries make a delicious combination.
🥘Ingredients
- Arugula. The unique peppery taste of arugula balances out the sweet ingredients. Try spinach and arugula salad next!
- Pears. Use bosc pears, sliced thinly for that sweet crunch.
- Dried cranberries. My favorite is Ocean Spray for a touch of tartness. I don't recommend fresh cranberries.
- Parmesan cheese. I always recommend fresh Pecorino from the rind, shaved. Pre-shaved parmesan will work in a pinch.
Dressing
- Apple cider vinegar. Vinegar is used as the base for the dressing. It's perfect for this fall salad.
- Dijon Mustard. Dijon adds a bit of heat, tang and creaminess to the dressing. I always use mustard in homemade dressings.
- Honey. Honey balances adds a touch of sweetness.
- Olive oil. Using extra virgin olive oil is a crucial part of a well-balanced dressing.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Use mixed greens or add a touch of baby spinach instead of arugula.
- Use your favorite type of pears or whatever you can find, such as Asian pears. You could also use a sweet apple like Honeycrisp.
- Add some crunch. Add extra texture to the salad with sunflower seeds or crunchy walnuts.
- White wine vinegar is the best replacement for apple cider vinegar as it offers similar amounts of acidity. Or make white balsamic vinaigrette instead.
- I like the added kick from Dijon but you can replace it with whole-grain mustard for texture and no heat.
- Honey can be substituted for agave nectar or a bit of maple syrup.
🔪Instructions
Step 1: In a mason jar or small bowl combine the dressing ingredients and whisk together.
Step 2: Add the arugula to a large bowl or serving platter. Top with pear slices, dried cranberries and shaved parmesan. Pour the dressing over the salad when serving, enjoy!
👩🏻🍳Chef Tips
- Wash and dry the arugula. Be sure to always wash your vegetables, especially leafy greens. I like to use a tablespoon of vinegar and warm water in a salad spinner to soak and then spin to dry. Be sure to dry your greens fully for a crisper salad.
- To cut a pear, slice it once down the middle from stem to butt. Use a spoon or melon baller to scoop out the core and then slice half moons from both halves.
- If you are cutting your pears ahead of time, be sure to sprinkle some lemon juice on the slices to delay oxidation.
- I like to shake my dressings in a mason jar for a creamy texture.
- If you need to ripen your pears quickly, place them on the counter in a brown paper bag or next to your bananas and apples!
🥗Serving
This is a good choice for a holiday meal to serve alongside festive entrees. This is one of those salads I'd bring to a dinner party and the crowd will love it even during the cooler months. For a special occasion like Thanksgiving dinner pair it with air fried ham, turkey or Dutch oven chicken.
🥣Storage & Reheating
I only recommend storing this salad for later consumption if the dressing has not been mixed in. If that's the case, store it in an airtight container in the refrigerator for up to 4 days. I also recommend slicing new pears just before serving!
Leftover salad dressing can be stored in the fridge for a few weeks.
More Salad Recipes to Enjoy
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Arugula Pear Salad
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Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 5 ounces arugula
- 1-2 pears, sliced thinly
- ¼ cup dried cranberries
- ¼ cup shaved parmesan cheese
Dressing
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- Salt & black pepper, to taste
Instructions
- Assemble the salad by placing the arugula on a large platter or bowl. Top with sliced pears, dried cranberries and shaved parmesan.
- In a bowl of jar combine all of the dressing ingredients. Shake or stir until all mixed together.
- Pour the dressing on the salad just before serving. Toss and enjoy! Keep extra dressing in the fridge for a few weeks.
Sarah's Tips
- Wash and dry the arugula. Be sure to always wash your vegetables, especially leafy greens. I like to use a tablespoon of vinegar and warm water in a salad spinner to soak and then spin to dry. Be sure to dry your greens fully for a crisper salad.
- To cut a pear, slice it once down the middle from stem to butt. Use a spoon or melon baller to scoop out the core and then slice half moons from both halves.
- If you are cutting your pears ahead of time, be sure to sprinkle some lemon juice on the slices to delay oxidation.
- I like to shake my dressings in a mason jar for a creamy texture.
- If you need to ripen your pears quickly, place them on the counter in a brown paper bag or next to your bananas and apples!
- I only recommend storing this salad for later consumption if the dressing has not been mixed in. If that's the case, store it in an airtight container in the refrigerator for up to 4 days. I also recommend slicing new pears just before serving!
KITCHEN TOOLS NEEDED
- Cutting board
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