Arugula Pear Parmesan Salad

Arugula pear parmesan salad is a fresh side of baby arugula, sliced pears, pomegranate seeds, toasted pecans and shaved Parmesan, ready in 15 minutes. It feeds 4 and comes together in one bowl, with a ginger maple dressing you whisk in a minute.

Why This Recipe Works

Baby arugula brings a peppery bite, and pears bring juicy sweetness. Each one softens the other, so no single flavor takes over the bowl. Use ripe pears that still give a little when you press them, because soft ones turn mushy in the toss.

The dressing mixes olive oil, apple cider vinegar and Dijon mustard with a spoonful of maple syrup. The mustard holds the oil and vinegar together. That keeps the dressing smooth, so it clings to the leaves instead of pooling at the bottom of the bowl.

Pecans toasted in a dry skillet taste deeper and stay crunchier than raw ones. Toast them first and let them cool, so the warm nuts don’t wilt the arugula.

Arugula Pear Parmesan Salad Ingredients

For the salad

• 5 ounces baby arugula
• 2 ripe pears, thinly sliced
• 1/2 cup pomegranate seeds
• 1/3 cup pecans, roughly chopped
• 1/3 cup shaved Parmesan cheese

For the ginger maple dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

How To Make Arugula Pear Parmesan Salad

Make the dressing and toast the pecans

1. Whisk the dressing: Put the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger, salt and pepper in a small bowl or jar. Whisk or shake until smooth, so the oil doesn’t separate.
2. Toast the pecans: Heat a dry skillet over medium heat and add the chopped pecans. Stir now and then for 3 to 4 minutes, until they smell fragrant. Tip them onto a plate to cool.

Assemble the salad

3. Slice the pears: Cut the pears into thin slices just before you serve. Cut too early, they brown and lose their fresh look.
4. Toss the arugula: Place the arugula in a large bowl and pour in half of the dressing. Toss lightly, so every leaf gets a thin coat and none of them bruise.
5. Top the salad: Arrange the pear slices over the arugula. Scatter the pomegranate seeds, pecans and Parmesan on top.
6. Drizzle and serve: Spoon the remaining dressing over the salad and bring it to the table right away, while the leaves are crisp.

Recipe Tips

• Pick firm ripe pears: Choose pears that are sweet but still hold their shape. Overripe ones turn soft and watery in the bowl.
• Dress at the last minute: Arugula wilts fast once oil and vinegar touch it. Toss and serve right away, and keep the second half of the dressing for the end.
• Shave the Parmesan: Use a vegetable peeler on a block of Parmesan for wide, thin curls. They melt on the tongue better than grated cheese.
• Watch the pecans: Nuts go from toasted to burnt fast. Stay at the stove and take them off the heat as soon as they smell nutty.

What To Serve With Arugula Pear Parmesan Salad

This salad goes well beside roast chicken, pork tenderloin or a pan of baked pasta. For a lighter meal, add a slice of crusty bread and a bowl of soup.

How To Store

• Make ahead: Whisk the dressing and toast the pecans up to 2 days ahead. Keep the dressing in a jar in the fridge and the pecans in an airtight container at room temperature.
• Fridge: Dressed salad is best eaten right away. If you have leftovers, keep them covered in the fridge and eat them within 1 day, once the arugula has softened.
• Reheat: Don’t heat this salad. Shake the chilled dressing well before you use it, since the oil may firm up in the cold.

FAQs

Can I use honey instead of maple syrup in the dressing?

Yes. The recipe already allows maple syrup or honey, and they work the same way. Honey is a little thicker, so whisk it well until the dressing turns smooth.

Is arugula pear parmesan salad vegetarian and gluten-free?

It is vegetarian, since nothing in the list contains meat or fish. It is also gluten-free as written. Parmesan is made with animal rennet, so strict vegetarians should look for a vegetarian-labeled brand.

Can I make this salad ahead of time?

You can prep the parts ahead: the dressing and toasted pecans keep for 2 days. Slice the pears, toss the arugula and assemble just before serving, so the leaves stay crisp.

How do I keep the pears from browning?

Slice them right before you serve. If you have to cut them earlier, toss the slices with a small splash of lemon juice. Lemon juice is not in the recipe, so use only a little.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

• Calories: about 230 kcal
• Total Fat: 18g
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Protein: 4g

Arugula Pear Parmesan Salad

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

A crisp arugula salad with sliced pears, pomegranate seeds, toasted pecans and shaved Parmesan, finished with a ginger maple dressing. A quick side for 4 that takes 15 minutes.

Ingredients

• For the salad

• 5 ounces baby arugula

• 2 ripe pears, thinly sliced

• 1/2 cup pomegranate seeds

• 1/3 cup pecans, roughly chopped

• 1/3 cup shaved Parmesan cheese

• For the ginger maple dressing

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup or honey

• 1 teaspoon finely grated fresh ginger

• 1/4 teaspoon fine sea salt

• Freshly ground black pepper, to taste

Directions

• Whisk the dressing: Put the olive oil, apple cider vinegar, Dijon mustard, maple syrup, ginger, salt and pepper in a small bowl or jar. Whisk or shake until smooth, so the oil doesn’t separate.
• Toast the pecans: Heat a dry skillet over medium heat and add the chopped pecans. Stir now and then for 3 to 4 minutes, until they smell fragrant. Tip them onto a plate to cool.
• Slice the pears: Cut the pears into thin slices just before you serve. Cut too early, they brown and lose their fresh look.
• Toss the arugula: Place the arugula in a large bowl and pour in half of the dressing. Toss lightly, so every leaf gets a thin coat and none of them bruise.
• Top the salad: Arrange the pear slices over the arugula. Scatter the pomegranate seeds, pecans and Parmesan on top.
• Drizzle and serve: Spoon the remaining dressing over the salad and bring it to the table right away, while the leaves are crisp.