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arugula pear salad walnuts pomegranate, plated
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5 from 10 votes

Arugula Pear Salad Recipe

Crisp sweet pears are perfectly balanced by peppery arugula, crunchy walnuts, tart pomegranate, and a little bit of funk from an aged cheese.
Prep Time5 minutes
Total Time5 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 8 cups wild arugula (equivalent to 5-ounce plastic clamshell)
  • 2-3 pears, thinly sliced
  • ½ cup toasted walnuts, roughly chopped
  • ¼ small red onion, sliced paper thin and soaked in ice water for 10 minutes
  • 4 ounces aged sheep's milk cheese like Manchego, sliced into matchsticks
  • ½ cup pomegranate arils
  • ½ cup Maple Mustard Dressing

Instructions

  • Place arugula in bottom of large salad bowl or serving platter with high sides.
  • Arrange sliced pears over arugula, followed by walnuts, sliced red onions, cheese, and pomegranate.
  • Drizzle salad with ¼ cup of Maple Mustard dressing, and serve the remainder of the dressing alongside.
  • Salad, without dressing, will keep in an airtight container in the refrigerator for one day. Once dressed, leftover salad does not keep well because the arugula will get soggy.
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