This arugula pear salad is the perfect balance of savory and sweet, made in just 15 minutes. Peppery arugula pairs with juicy, ripe pears, savory Parmesan, and a simple dressing for a fresh, flavorful dish. This easy salad works beautifully all year round as a light side or lunch.
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I've made a lot of simple salads over the years, and the key to getting one like this right always comes down to balance. You want a mix of textures and flavors. Peppery greens, sweet fruit, something crunchy, something creamy, and just enough dressing to bring it all together without weighing it down. I use the same approach in my spinach arugula salad, where the goal is a light, well-balanced bite every time. For this one, I keep the dressing simple and well-emulsified so it lightly coats the leaves instead of pooling at the bottom, and I always add it just before serving to keep everything fresh and crisp.
Ingredients
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.
Instructions
Step 1: In a small bowl or jar, combine all of the dressing ingredients. Whisk or shake well until the dressing is fully emulsified and slightly thickened, with no oil separating from the mixture.
Step 2: Add the arugula to a large serving bowl or platter, spreading it out so it's light and not packed down. The leaves should look dry, fluffy, and evenly distributed. Arrange the thinly sliced pears over the arugula, followed by the dried cranberries and shaved parmesan. Try to distribute everything evenly so each serving gets a mix of flavors and textures. Drizzle a small amount of dressing over the salad just before serving. Gently toss until the leaves are lightly coated but not soggy. Add more dressing if needed.
Sarah's Top Tips
- Dress right before serving. I always toss this salad with the dressing just before serving so the arugula stays crisp and doesn't wilt.
- Slice the pears thin. Slice the pears thin and evenly so you get a little sweetness in every bite without overpowering the greens.
- Start light with the dressing. Start with a small amount of dressing and toss, then add more as needed. The leaves should be lightly coated, not weighed down.
Serving
I love serving this arugula pear salad when I'm making something a little heavier because it adds a fresh, balanced element to the meal. It pairs perfectly with juicy honey mustard grilled chicken for an easy weeknight dinner. It's also a great lighter side to serve alongside air fryer ham, especially for holidays or family gatherings. And when I want something cozy but still balanced, I'll serve it with garlic parmesan pasta to round out the meal.
Storage Instructions
Make ahead: You can prep the components ahead of time to make assembly quick and easy. Slice the pears, measure out the nuts, and prepare the dressing in advance. Store everything separately and assemble the salad just before serving for the best texture.
Fridge: Store any undressed salad in an airtight container in the refrigerator for up to 1 day. Once the salad has been dressed, it's best enjoyed immediately, as the arugula will begin to wilt.
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Arugula Pear Salad
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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.5 ounces arugula, 1-2 pears, ¼ cup dried cranberries, ¼ cup shaved parmesan cheese
- In a bowl of jar combine all of the dressing ingredients. Shake or stir until all mixed together.¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ⅓ cup extra virgin olive oil, Salt & black pepper
- 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
- 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!
Tools I Use for This Recipe
- Cutting board
Debbie says
Great and easy to follow — I’ll make it again!