How long does this salad last?

Arugula wilts pretty quickly once it's dressed; we recommend making this arugula pear salad recipe just before you want to eat it.

Can I make this salad vegan?

Yes! If you're vegan, omit the parmesan cheese and be sure to use a vegan Dijon mustard. Make this salad a bit heartier by adding cooked grains (like farro, quinoa, or brown rice), or tossing in some butter beans or cannellini beans (similar to our arugula bean salad ) for plant-based protein and extra fiber.

What should I serve with arugula salad?

We love this delicious salad on its own or as a side dish! Try it alongside a cozy fall risotto, like our butternut squash risotto or red wine mushroom risotto . It also pairs well with soup (like our creamy pear squash soup or bright tomato apple soup !) a cozy mushroom grilled cheese , or a loaf of crusty bread (try our cranberry pecan bread or asiago bread recipe ). This salad is also a great post-Thanksgiving meal (pair it with some repurposed leftovers, like a brie and cranberry sandwich , turkey mashed potato casserole , or some mashed potato gnocchi !)

Arugula Pear Salad with Toasted Pecans

Description

This simple salad with arugula and pears is an easy-but-elegant side dish! Perfect for a quick dinner or a side at your holiday table.

Ingredients

Scale

For the Lemon Vinaigrette:

1 teaspoon Dijon mustard
1 Tablespoon lemon juice
3 Tablespoons extra virgin olive oil
kosher salt and fresh cracked black pepper, to taste

For the Salad:

1/4 cup roughly chopped pecans, toasted
1 pear, sliced
4 heaping cups fresh arugula
1/4 cup shaved parmesan cheese

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Instructions

Make the Dressing:

Add dijon mustard, lemon juice, olive oil, and a pinch of salt and pepper to a small mason jar with a tight fitting lid.
Attach the lid and shake the jar vigorously for at least 30 seconds, until the dressing is smooth and emulsified. Note: If you don't have a jar, whisk the dressing together in a small bowl or mix it in a small blender.

Assemble the Salad:

Add toasted pecans, pear slices, and arugula to a large mixing bowl. Pro Tip: Reserve a few pear slices to use as a garnish later.
Drizzle lemon dressing over the salad; toss to combine.
Top with shaved parmesan and a few turns of fresh cracked black pepper. Garnish with reserved pear slices (optional). Serve immediately.

Notes

Additions and Substitutions. Add protein (grilled salmon, steak, chicken) if you like. Add cooked grains (quinoa, farro, barley, brown rice) or beans (chick peas, cannellini beans, butter beans) to this recipe to bulk it up. Swap the pecans for almonds or walnuts. Swap the pears for apples, fresh berries, or peaches. Use kale, spinach, or mixed greens in place of some or all of the arugula. Substitute goat cheese, feta, or shaved asiago cheese for the parmesan.

To adjust the dressing: Add a splash of maple syrup or honey for extra sweetness; for more tart flavor, add extra lemon juice. Use a good olive oil (we love EXAU olive oils!), because you'll definitely taste it in the dressing.

This recipe makes enough for a light coat of dressing. If you like a heavier dressing on your salads, or if you add extra ingredients to the salad, you may want to double the lemon dressing here (you likely won't need the full double-batch, but extra dressing will keep up to a week in the fridge!)

Serving sizes. This recipe makes two large servings (perfect for a main course) or 4 side salads.

Strict vegetarians should look for parmesan cheese made without rennet.