Arugula Pear Salad
Every winter (February and March especially) I struggle to eat more seasonally and not feel limited. We’ve been eating lots of kiwis, citrus, and pears recently to get those nutrients and just to have tasty food. This arugula pear salad is a yummy salad pulling in that delicious seasonal fruit so it doesn’t feel heavy or boring!
CONTENTS
Arugula Pear Salad
There are so many good things in this salad mix. The maple peppercorn salad dressing is DELICIOUS! I only use freshly cracked pepper in our house. It sounds a little over the top maybe, but when you taste the fresh pepper flavor (somehow more flavorful but lighter than ground pepper), you’ll know why we love it.
Any pepper grinder is great. This OXO grinder is a good option that comes without a salt shaker too. I buy peppercorns in bulk and they really never go bad on your shelf!
Can you use baby spinach?
Absolutely! I know arugula can be polarizing (my husband taught me this). You can use either leaf or a combination of the two. The baby spinach will hold up to the flavors in the dressing and the crumbled parmesan. I prefer baby spinach to spinach because the leaves are an easier size to eat in a salad style.
Pear Varieties
You can absolutely use any pear variety in this arugula pear salad, but the red d’anjou is just so pretty. And while riper pairs are sweeter, they also tend to be softer, so it’s nice to get just the right balance of sweet and crunch (one of my keys to the best salad toppings)
ANJOU: Juicy with a firm texture. Not too sweet. Good for cooking.
BARTLETT: Juicy and great for eating raw. Taste and shape lost when cooked.
BOSC: Crunchy and ideal for baking as they hold their shape.
COMICE: Juicy and sweet. Best for eating raw.
More Pear Recipes
For summer salads, try this watermelon arugula salad with feta and this honeydew recipe with mozzarella and arugula on skewers!
ARUGULA PEAR SALAD
Ingredients
Maple Black Peppercorn Vinaigrette
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon white wine vinegar
- ¼ teaspoon cracked black pepper
- Pinch salt
Salad
- 2 cups loosely packed arugula
- ¼ cup toasted pecan halves
- ¼ cup pomegranate arils
- 2 tablespoons crumbled aged Parmesan or aged gouda
- 1 small pear cored and sliced
Instructions
- Whisk together the dressing ingredients in a small bowl, until smooth and set aside
- Add the arugula and pecans to a bowl or a serving plate. Pour the dressing over the greens and toss gently to coat them. Top with pomegranate arils and cheese. Arrange the pear slices around the salad and serve.
