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    Home » Salads » Pear Arugula Salad Recipe with Toasted Walnuts

    Pear Arugula Salad Recipe with Toasted Walnuts

    October 20, 2022 Maria 22 Comments

    Jump to Recipe Jump to Video
    An overhead shot of an arugula salad with thin slices pf pear, parmesan cheese and toasted walnuts.

    This Pear Arugula Salad is truly a classic Italian salad. The complementary flavors of peppery arugula, sweet juicy pears, creamy walnuts and salty Parmesan cheese create a refreshing and delicious salad that is perfect for any occasion. You’ll love this side salad even if you don’t like arugula.

    An overhead shot of a pear arugula salad in a white oval plate.
    Jump to:
    • Introduction
    • What is arugula?
    • Best pears for salad
    • What to do with walnuts
    • Let’s prep our pear arugula salad
    • How to make a simple arugula salad
    • Substitutions and variations
    • Tips
    • FAQ
    • Arugula salad recipes we love
    • Recipe inspiration
    • Recipe

    Introduction

    When you think of Italian cuisine, what comes to mind?

    For many, Italian cuisine is about simplicity and flavorful recipes that use quality ingredients.

    One example is this Caprese salad with cherry tomatoes.

    This simple arugula salad is another perfect example – it’s light, refreshing, and full of flavor.

    The combination of fresh, pungent greens tossed with a simple dressing of extra-virgin olive oil and lemon juice makes a delicious combination. The top of the salad is garnished with sweet pears, toasted walnuts and shavings of Parmesan cheese, making it the perfect side dish and a delicious winter salad.

    It is also the perfect salad for holiday entertaining.

    Let’s take a moment to discover a few of these salad ingredients and highlight some of their qualities.

    What is arugula?

    An overhead shot of arugula growing outdoors.

    Did you know that arugula is a herb?

    It’s true.

    Even though it is often characterized as the lettuce with personality, bitter arugula is a member of the mustard family, Brassicaceae, which includes broccoli, cabbage, and kale.

    These peppery greens, also called the garden rocket, roquette, rucola or rugula (to name a few), are an annual green leafy herb with lobular, elongated leaves.

    It is extremely easy to grow and can be harvested within forty days of sowing the seeds. Remember that the bitterness is more pronounced as the plant matures, so it is better to harvest baby arugula when the leaves are young.

    Arugula has a peppery, lemony flavor that is a perfect addition to salads, pizza, pasta, and sandwiches.

    What are the nutritional benefits of arugula?

    One cup of arugula has only 5 calories and is a great source of Vitamins A, K and the B-vitamin, folic acid.

    A close up of a pears hanging on a pear tree.

    Best pears for salad

    The versatility of pears makes them the perfect ingredient in both sweet and savory dishes. They are available year-round and usually hit the farmer’s markets in late summer and early fall.

    Certain pears are great for cooking, while others are best when eaten raw. Some varieties can be consumed cooked or raw. Because of this variability, pears can be baked, broiled, poached or even grilled.

    Pears are a type of fruit that ripens best off the tree. This means that they should be firm and slightly underripe when you purchase them and then allowed to ripen at home on your countertop.

    Once they are ripe, you can store them in the fridge. Look for pears free from bruises or blemishes and have a nice, even color. Here is a great little video to test for pear ripeness.

    Although almost any pear variety works well in this recipe, bartlett pears are a great option because they’re sweet and juicy. Bosc pears are also good for salads because they have a nice, firm texture and a slightly tart flavor. If you’re looking for something unique, try using Anjou or Asian pears in your recipe.

    Whole and cracked open walnuts are pictured along with a nut cracker.

    What to do with walnuts

    Fresh walnuts have a bittersweet flavor and are equally delicious in sweet recipes like oat bran cookies or savory dishes like St Joseph’s pasta. They also make nutritious snacks on their own.

    They can be purchased shelled (available whole, chopped, ground) or unshelled. Walnuts are harvested in the fall when the hulls split open and the walnuts naturally fall to the ground.

    How do you choose and store walnuts?

    When purchasing walnuts without the shell, avoid discolored or shriveled nutmeats. For walnuts in their shell, ensure they have shiny, brown shells, avoiding any that are shriveled or have mold on them.

    Store shelled walnuts in an airtight container in the fridge if using within a month, otherwise, place them in the freezer. If you purchase unshelled walnuts, store them in a cool, dark place like a pantry where they will easily keep for up to one month.

    What are the nutritional benefits of walnuts?

    As you probably know, most nuts are heart-healthy foods. Walnuts are no exception. They are the only nuts with a high amount of omega-3 fatty acids. A mere ounce will provide you with 4 grams of protein, about 2 grams of fiber, B complex vitamins, magnesium, calcium and phosphorous.

    Now that you know more about these wonderful ingredients, are we ready to have some fun?

    The pear arugula salad nicely arranged on a white oval platter.

    Let’s prep our pear arugula salad

    Since this arugula and pear salad is best when assembled just before serving, we’ll need to do some prep work beforehand. Let’s begin with the walnuts since we need to toast them.

    Walnuts

    If using whole walnuts, you’ll need to chop them coarsely to obtain ⅓ cup. Then, scatter the chopped walnuts in an even layer on a rimmed baking sheet and toast them in a 350°F (180°C) oven for about 8-10 minutes until they’re fragrant and lightly browned.

    Make sure to give them a shake every once in a while. Once they are done, remove them from the oven, transfer them to a plate and allow them to cool off.

    Fresh arugula in a salad spinner.

    Arugula

    Wash and thoroughly dry 6-8 cups of fresh arugula. This is important because wet leaves will make the salad soggy.

    A salad spinner comes in handy for this task. Alternatively, you can dry the arugula by placing it on a clean kitchen towel and rolling it up like a burrito, then gently pressing down to absorb any excess moisture.

    Refrigerate the arugula in a covered container until you’re ready to use it.

    Simple vinaigrette

    Whisk together 4 tablespoons of extra-virgin olive oil in a small bowl with 1 tablespoon of freshly squeezed lemon juice. Season with salt and pepper to taste. Set aside for now.

    A photo collage on how to slice pears.

    Pears

    Wash and dry 2 firm pears. Slice the pear lengthwise in half through the stem. Remove the core with a melon baller. A small spoon would work as well. Remove strings that run from the seeds to the stem with a paring knife if necessary. Leave the skins on.

    To create half-moons, lay each halved piece of fruit cut side down and slice it into ¼-inch thick pieces. (Feel free to watch the video included in this post for more details.)

    Sliced pears on a shallow dish next to a small dish of lemon juice.

    Place the thinly sliced pears in a shallow bowl and toss gently with 1 tablespoon lemon juice. This will preserve their color while you’re prepping and assembling the recipe.

    A close up of the arugula, pears and walnuts -just some of the ingredients used to make this salad.

    How to make a simple arugula salad

    In a large bowl, place the arugula and toss with the vinaigrette to evenly coat the leaves.

    Arugula leaves scattered on a white oval plate.

    Transfer to a shallow serving bowl or platter.

    Scatter the toasted walnuts and arrange the pear slices on top of the salad. Finally, garnish with freshly grated Parmesan shavings.

    Serve immediately and enjoy!

    Substitutions and variations

    Arugula: If you can’t find arugula, substitute it with another leafy green. Some great alternatives include dandelion greens, baby mixed greens, spinach, kale or Swiss chard. 

    Pears: The fruit’s sweetness greatly contrasts with the bitterness of the arugula, so feel free to experiment. Try substituting pears with apples, grapes, strawberries or mandarin oranges.

    Nuts: Replace toasted walnuts with chopped toasted almonds, pecans or hazelnuts. For a nut-free salad, try sunflower seeds or pepitas.

    Cheese: Use any type of cheese that you like or have on hand. Shaved Asiago or Pecorino would be great choices. Goat cheese or Gorgonzola are also delicious options.

    Dressing: A simple dressing made with extra-virgin olive oil, lemon juice, salt and pepper is classic Italian but feel free to experiment. If you want a little more flavor, try adding a bit of honey, Dijon mustard or even a drizzle of balsamic glaze.

    Tips

    • Toasting walnuts (or any nuts) improves their taste and aroma and increases the crunchiness of the nut. So if you are wondering whether or not you should skip this step…. don’t. Your taste buds will thank you!
    • This salad is best enjoyed as soon as the arugula is combined with the vinaigrette, as the greens will start to wilt immediately.

    FAQ

    How do you choose and store arugula?

    When buying arugula, look for crisp leaves that are deep green in color and free from brown spots. Avoid any wilted or yellowing leaves. For the best flavor, keep it in the fridge and consume it within 2-3 days of purchasing it.

    How to prevent pears from turning brown once they are cut?

    When buying arugula, look for crisp leaves that are deep green in color and free from brown spots. Avoid any wilted or yellowing leaves. For the best flavor, keep it in the fridge and consume it within 2-3 days of purchasing it.

    Arugula salad recipes we love

    • Strawberry Arugula Salad 
    • Arugula Cherry Tomato Salad 
    Thinly sliced pear, crunchy walnuts and salty Parmesan cheese top a dish of arugula.

    Recipe inspiration

    If you like Italian food, you know this wonderful salad, or a variation, can often be found on the menu in many Italian restaurants. The wonderful thing about this salad is that it can easily be replicated at home; this is exactly what I attempted to achieve. 

    It simply is a question of balancing out the flavors and layering the ingredients in a large shallow serving dish.

    This side salad is perfect for any occasion, whether a casual get-together or a formal dinner party.

    I hope you enjoy this salad as much as I do!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

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    Visit my amazon store if you are interested in getting a melon baller or a salad spinner.

    ★★★★★ If you have made this arugula salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    The pear arugula salad nicely arranged on a white oval platter.

    Pear Arugula Salad Recipe

    This Pear Arugula Salad is truly a classic Italian salad. The complementary flavors of peppery arugula, sweet juicy pears, creamy walnuts and salty Parmesan cheese create such a burst of flavors! You'll love this salad even if you don't like arugula.
    5 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer or side
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 240kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 pears bosc or other firm pear
    • 2 tablespoons lemon juice freshly squeezed, separated
    • 6-8 cups arugula fresh, rinsed and spun dry
    • ⅓ cup walnuts toasted and coarsely chopped
    • 4 tablespoons olive oil
    • 2-3 ounces Parmesan cheese shavings
    • Kosher salt and pepper to taste

    Instructions

    • Halve and core the pears. Slice ¼-inch thick and place in a shallow bowl. Toss with 1 tablespoon of lemon juice. Set aside.
    • Place the arugula in a large bowl.
    • To make the vinaigrette, whisk together the olive oil with 1 tablespoon of lemon juice. Season with salt and pepper to taste.
    • Before serving, toss the arugula with the vinaigrette to evenly coat the leaves.
    • Transfer to a shallow serving bowl or platter.
    • Scatter the toasted walnuts and arrange the pear slices on top of the salad. Finally, garnish with freshly grated Parmesan shavings.
    • Serve immediately and enjoy!
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Toasting walnuts (or any nuts) improves their taste and aroma and increases the crunchiness of the nut. So if you are wondering whether or not you should skip this step…. don’t. Your taste buds will thank you!
    • This salad is best enjoyed as soon as the arugula is combined with the vinaigrette, as the greens will start to wilt immediately.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 240kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 236mg | Potassium: 269mg | Fiber: 3g | Sugar: 9g | Vitamin A: 845IU | Vitamin C: 9.8mg | Calcium: 233mg | Iron: 1mg
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    This post was originally published on May 4, 2018, and republished on October 20, 2022, with updated content, photos and a video. Thanks for sharing.

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    Filed Under: Appetizers, Salads, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Antoinette

      October 21, 2022 at 10:55 am

      5 stars
      Hi Maria! What a healthy combination! I don’t have to go too far to find these great ingredients because, as an Italian, I have arugula and pears in my garden. And, yes, arugula is such a special salad with it’s very specific and delicious taste. It’s also great to know about it’s interesting nutritional facts that you specify so well. This is a must keep recipe!!! Thanks for sharing, Maria!

      Reply
      • Maria

        October 24, 2022 at 9:31 am

        My pleasure Antoinette! How wonderful to have these wonderful ingredients in your backyard! Thanks so much for stopping by!

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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