Description
This Arugula, Pear & Walnut Salad brings together peppery greens, sweet pears, and crunchy toasted walnuts, all dressed with a simple vinaigrette. It’s fresh, bright, and exactly what you need alongside rich, creamy dishes.
Ingredients
Vinaigrette:
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard (a mild mustard would also work)
- 1 teaspoon maple syrup
- ½ teaspoon salt
- Ground black pepper, to taste (leave out if your arugula is very peppery)
- ⅓ cup / 55ml extra virgin olive oil
Salad:
- 4.23 ounces / 120g arugula (aka rocket)
- 1-2 ripe pears (I used the Bosc variety)
- 1 cup / 90g walnuts
- Shaved vegan parmesan (optional)
Instructions
- Make the vinaigrette: In a small bowl, whisk together all the ingredients besides the olive oil.
- Slowly drizzle in the olive oil (⅓ cup) while whisking continuously until emulsified. You want the oil to incorporate with the rest of the ingredients.
- Taste and adjust – add more vinegar or mustard if you want it sharper, more maple syrup if it’s too tart, or more oil if it’s too acidic for you.
- Toast the walnuts: Toast the walnuts (1 cup) in a dry pan until fragrant, and when they start to get some color. Do it on low-medium heat so that they don’t burn. Toss them occasionally in the pan to rotate them. Transfer them to a chopping board and chop them roughly.
- Slice the pear: Thinly slice the pears just before you’re ready to serve. Use as many pears as you like in this salad. I used about one and a half pears (ate the rest as a snack). This can also vary depending on the size of your pear and the variety you choose. The sweeter the pear, the less I would use.
- Assemble: Place the washed and dried arugula (rocket) in a large bowl.
- Add the pears, chopped walnuts, and parmesan.
- Drizzle with vinaigrette and toss it all gently.
- Serve immediately. Once the salad is dressed, consume it within an hour, as the greens will wilt.
