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Pear and Arugula Salad is a savory-sweet addition to your salad rotation! The peppery, mustardy flavor of the arugula pairs well with the sweetness of the Bosc pear, goat cheese, and tangy dressing. You’re going to want to make salad on repeat at your house!
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With Christmas (almost!) behind us, it’s time to trade indulgent foods for some lighter fare. That’s where this Pear and Arugula salad comes in. It’s made with whole foods and fresh ingredients, but it’s not totally savory, it contains some natural sweetness. Which is perfect to come down off the high of all the sugary holiday foods.
Ingredients you will need
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- Shallot - You can’t have shallot vinaigrette without the shallot. It’s sweet, mildly garlicky, and so delicious. You’ll want to be sure this is minced well, otherwise you’ll have big chunks of shallot in your dressing (which isn’t a travesty!).
- Olive oil - I like to use a quality olive oil for dressings (this is a good one, slightly pricey but worth it), because you’ll be able to taste the flavor of olive oil in the dressing.
- White wine vinegar - To give the dressing a tang. I like to use white wine vinegar because it adds a nicer flavor than your standard white vinegar, and it’s not as overpowering as red wine vinegar or ACV.
- Honey - To sweeten the dressing, and add thickness, and richness! Again, here you’ll want to use a quality honey, because you’ll be able to taste the flavor.
- Dijon - Acts as an emulsifier for the dressing and adds amazing, peppery, tangy flavor!
- Arugula- slightly bitter and peppery, but delicious! Arugula will be the green base for this salad.
- Bosc pear - A great pear for a winter salad! Seasonal, firm, and holds up well to being smothered in dressing.
- Radish - Totally optional but adds some nice color and another layer of peppery-flavor to layer with the rocket.
- Pecans - Sweet, crunchy, and perfectly paired with this salad!
- Red onion - For a bit of color and crunch.
- Goat cheese - For sweetness and tang. Feel free to substitute goat cheese for feta or bleu cheese–parmesan also works!
Steps to make this salad
FOR THE SHALLOT VINAIGRETTE
- In a mason jar, combine the minced shallot, olive oil, white wine vinegar, honey, dijon mustard, salt and pepper. Shake until combined, set aside for serving.
FOR THE SALAD
- To make this salad look “fancier” arrange it on a meat plate in the way shown in these photos!
- Or make it easy and simply toss the rocket, Bosc pear, radish, pecans, red onion, and crumbled goat cheese until combined.
- Serve the dressing on the side.
Make ahead and storage
You can make this salad ahead of time, with a few caveats! Make the vinaigrette first, and store in a mason jar in the fridge. Assemble the salad with everything but the pear, radish, and goat cheese. Store in an airtight container and slice the pear, radish, and goat cheese before serving. Save the dressing separately.
FAQ
WHAT KIND OF PEARS SHOULD I USE IN SALAD?
In the summer, you can use any seasonal pear, but as I’m writing this post it is December, so I chose a Bosc pear.
Bosc pears are of the winter variety and there’s a weird myth that they have to be peeled? That’s both untrue and unnecessary!
WHY IS ARUGULA SOMETIMES CALLED “ROCKET”
Arugula is a green leaf that has a peppery, mustard-y flavor. It’s often called “arugula” in the US, and “rocket” is the proper English version of the French word “roquette”.
I HAVE LEFTOVER DRESSING, WHAT SHOULD I DO WITH IT?
I love to have leftover dressing. Leftover homemade dressing makes a great chicken or fish marinade. You can also use it as a dipping sauce for chicken fingers, sandwich sauce, or save it for another salad.
Pair this salad with these delicious recipes
- Dutch Oven Creamy Pork Chops (try brining them, first!)
- IP Cheeseburger Soup
- Zuppa Toscana
Pear and Arugula Salad
Ingredients
SHALLOT VINAIGRETTE
- 1 shallot minced
- ½ cup olive oil extra virgin
- ¼ cup white wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- ½ tsp salt
- ½ tsp pepper
FOR THE SALAD
- 5 oz package arugula
- 1 Bosc pear sliced thin
- 1 radish sliced thin
- ½ cup pecans chopped
- ½ red onion sliced thin
- 2 oz goat cheese crumbled
Instructions
FOR THE SHALLOT VINAIGRETTE
- In a mason jar, combine the minced shallot, olive oil, white wine vinegar, honey, dijon mustard, salt and pepper. Shake until combined, set aside for serving.
FOR THE SALAD
- In a bowl, gently toss the rocket, Bosc pear, radish, pecans, red onion, and crumbled goat cheese until combined.
- Serve the dressing on the side.
Notes
For a fancier look, arrange this salad on a meat plate. STORAGE/LEFTOVERS:
You can make this salad ahead of time, with a few caveats! Make the vinaigrette first, and store in a mason jar in the fridge. Assemble the salad with everything but the pear, radish, and goat cheese. Store in an airtight container and slice the pear, radish, and goat cheese before serving. Save the dressing separately.
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