Arugula Pear Salad Recipe – Balsamic Vinaigrette & Walnuts

Last Updated on 4 months by Neha Deshmukh

Arugula Pear Salad Recipe – Balsamic Vinaigrette & Walnuts

Introduction

Oh, this salad! It’s honestly become a bit of a staple at my place, especially when I want something light, fresh, and bursting with flavour. I first made it for a summer picnic with friends, and it was such a hit – everyone asked for the recipe! It’s the perfect balance of peppery arugula, sweet pear, crunchy walnuts, and a tangy balsamic vinaigrette. Plus, it comes together in just 15 minutes, making it ideal for busy weeknights or when you’re entertaining. You’ll absolutely love how easy and delicious it is!

Why You’ll Love This Recipe

This Arugula Pear Salad isn’t just another salad; it’s a flavour explosion! It’s quick to prepare, requires minimal cooking, and is packed with nutrients. The combination of textures – the tender arugula, crisp pear, and crunchy walnuts – is incredibly satisfying. And that balsamic vinaigrette? It ties everything together beautifully. It’s a salad that feels special, even on a regular Tuesday.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 5 oz organic arugula
• 1 cup sweet corn (steamed or roasted kernels) – about 150g
• 1 cup cherry tomatoes (halved) – about 150g
• 1 pear (Anjou or Bartlett, thinly sliced)
• 0.5 cup walnuts (roughly chopped) – about 60g
• 0.25 cup parmesan cheese (shaved) – about 30g
• 2 small pink radishes (thinly sliced, optional)
• 2 tablespoons shallots (minced)
• 2 tablespoons olive oil – about 30ml
• 2 tablespoons lemon juice – about 30ml
• 0.25 teaspoon black pepper
• 1 tablespoon balsamic vinegar – about 15ml
• Balsamic glaze (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this salad:

• Organic Arugula Varieties: I prefer organic arugula for its slightly more peppery bite, but any fresh arugula will work. Baby arugula is also lovely and tender, but regular arugula holds its shape a bit better.
• Sweet Corn – Fresh vs. Frozen: Freshly steamed or roasted corn is best, but frozen corn (thawed) works in a pinch! Roasting the corn adds a lovely smoky flavour.
• Pear Selection: Anjou vs. Bartlett: Both Anjou and Bartlett pears are great choices. Anjou pears are a bit firmer and hold their shape well, while Bartlett pears are softer and sweeter. Use whichever you prefer!
• Walnut Varieties & Toasting: English walnuts are classic, but you could also use pecans. Toasting the walnuts lightly in a dry pan for a few minutes really brings out their flavour.
• Parmesan Cheese – Shaving vs. Grating: Shaved parmesan is visually appealing and has a lovely texture. If you don’t have a vegetable peeler for shaving, grated parmesan is perfectly fine.
• Balsamic Vinegar & Glaze – Quality Matters: A good quality balsamic vinegar makes all the difference in the vinaigrette. Balsamic glaze adds a touch of sweetness and visual appeal, but it’s optional.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make the dressing. In a mixing bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and black pepper.
2. Stir in the minced shallots. Give it a good whisk and set it aside.
3. Now for the salad! In a large salad bowl, layer the fresh arugula.
4. Sprinkle on the sweet corn kernels, halved cherry tomatoes, and thinly sliced pear.
5. If you’re using them, add the thinly sliced radishes.
6. Scatter the chopped walnuts and shaved parmesan over the top.
7. Just before serving, drizzle the prepared dressing over the salad. You don’t want to dress it too early, or the arugula will wilt.
8. For a little extra sweetness and a beautiful finish, swirl a bit of balsamic glaze on top (optional).

Expert Tips

A few little things I’ve learned over the years:

• Don’t overdress the salad! Start with a little dressing and add more to taste.
• If you’re prepping ahead, keep the dressing separate and add it just before serving.
• For a more substantial salad, add grilled chicken or fish.

Variations

This salad is so versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply omit the parmesan cheese. You could add a sprinkle of nutritional yeast for a cheesy flavour.
• Gluten-Free Adaptation: This salad is naturally gluten-free!
• Spice Level Adjustment (Pepper): If you like a little heat, add a pinch of red pepper flakes to the dressing.
• Summer Salad Variation – Stone Fruits: Swap the pear for peaches, nectarines, or plums during the summer months. My family loves this version!
• Festival Adaptation – Thanksgiving/Christmas Side: Add dried cranberries and toasted pecans for a festive twist. It’s always a hit at our Christmas dinner.

Serving Suggestions

This Arugula Pear Salad is fantastic on its own as a light lunch or side dish. It also pairs beautifully with grilled meats, fish, or poultry. I often serve it with a crusty baguette for soaking up all that delicious dressing.

Storage Instructions

This salad is best enjoyed immediately. However, you can store the undressed salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Store the dressing in a separate container.

FAQs

Got questions? I’ve got answers!

• Can I make the dressing ahead of time? Yes, absolutely! The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• What if I don’t have balsamic glaze? Don’t worry! You can skip it or make your own by simmering balsamic vinegar in a saucepan until it thickens.
• Can I use a different type of nut instead of walnuts? Yes, pecans, almonds, or pistachios would all be delicious.
• Is it better to use baby arugula or regular arugula? Both work! Baby arugula is more tender, while regular arugula has a bit more bite.
• How can I prevent the arugula from wilting in the salad? Don’t dress the salad until just before serving.
• Can this salad be served as a light meal? Definitely! Add some grilled chicken, chickpeas, or quinoa to make it more filling.