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A bowl of salad with thinly sliced pears, and pecans over arugula.
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Pear and Arugula Salad

Ripe, juicy pears and peppery arugula (rocket) pair perfectly in this lightly dressed, fall-themed salad.
Course Salad, Side, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 440kcal
Author Ann Otis

Ingredients

Salad

  • 5 ounces arugula AKA rocket
  • 2 pears thinly sliced*
  • 1/4 cup very thinly sliced red onion soaked for 5 minutes in cold water (optional)*
  • 1/3 cup shaved Parmesan cheese
  • 1/3 cup pecan halves
  • 1/3 cup dried cranberries

Dressing

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
US Customary - Metric

Instructions

  • In a small bowl, whisk together the dressing ingredients. Set aside.
  • Toast the pecan halves in a dry skillet over medium-low heat until lightly browned, about 5-7 minutes.
  • In a large bowl, combine the arugula and red onion. Toss with dressing to taste.
  • Divide salad between plates and top with pear, toasted pecans, and cranberries. Shave some Parmesan over the salad with a vegetable peeler or sharp knife.

Notes

*Choose pears that are on the firmer side of ripe.
*This softens the flavor of the onion so it's not so harsh.

Nutrition

Calories: 440kcal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 7mg | Sodium: 318mg | Potassium: 316mg | Fiber: 5g | Sugar: 20g | Vitamin A: 942IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg