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A rocket salad in a wooden bowl wit sliced pears, pecans and Parmesan shavings.
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Pear and Rocket (Arugula) Salad

Ripe, juicy pears and peppery rocket (arugula) 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 (as a side)
Author Ann Otis

Ingredients

Salad

  • 7 ounces rocket AKA arugula
  • 2 pears thinly sliced*
  • ¼ cup very thinly sliced red onion soaked for 5 minutes in cold water (optional)*
  • cup shaved Parmesan cheese
  • cup pecan halves
  • cup dried cranberries

Dressing

  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • ½ teaspoon pepper
  • fresh ground pepper

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.
  • 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.