Fresh Arugula and Pear Salad with Toasted Walnuts
A delightful and quick vegetarian salad featuring the peppery bite of arugula, the sweet juiciness of fresh pears, and the satisfying crunch of toasted walnuts, all brought together with a simple balsamic vinaigrette. Perfect as a light meal or an elegant side dish.
1Ingredients
- 5 ouncesArugula
- 2 mediumRipe but firm pears
- 0.5 cupWalnuts, roughly chopped
- 3 tablespoonsExtra virgin olive oil
- 1 tablespoonBalsamic vinegar
- 1 teaspoonDijon mustard
- 0.5 teaspoonHoney or maple syrup (optional)
- 0.3 teaspoonSalt
- 0.1 teaspoonFreshly ground black pepper
2Instructions
- 1
If desired, lightly toast the chopped walnuts for extra flavor. Spread them in a dry skillet over medium heat and cook for 3-5 minutes, stirring occasionally, until fragrant. Let them cool completely.
⏱ 5 min - 2
Gently wash the arugula and thoroughly dry it using a salad spinner or by patting with paper towels. Place the clean, dry arugula in a large salad bowl.
⏱ 2 min - 3
Core the pears and slice them thinly. You can leave the skin on for added texture and nutrients. Add the pear slices to the salad bowl with the arugula.
⏱ 3 min - 4
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, optional honey or maple syrup, salt, and freshly ground black pepper until the dressing is well combined and emulsified.
⏱ 2 min - 5
Pour the prepared dressing over the arugula and pear slices in the large salad bowl. Add the toasted (or raw) walnuts on top.
⏱ 1 min - 6
Gently toss the salad to ensure all ingredients are evenly coated with the vinaigrette. Serve immediately as a refreshing side or light main course.
⏱ 1 min