This Arugula and Pear Salad is tossed in a homemade Apple Cider Vinaigrette dressing for the perfect Fall and Winter Salad! Plus, it only takes 20 minutes to make!
In the Fall season, it's really easy to let apples and pumpkins steal the show, but don't forget about pears! They are so delicious, especially if you can catch them in those few days when they are perfectly ripe.
This salad is filled with simple ingredients, yet they blend together to create really amazing complex flavors. I can't wait for you to try it!
Try this beside my Panko Crusted Chicken for a great meal.
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Why You'll Love This Recipe:
- It is super simple to make and involves just a bit of chopping!
- The ingredients are fresh and create the best Fall salad.
- It is tossed in a homemade apple cider vinaigrette dressing that comes together in minutes.
- It's healthy and tastes delish!
If you love fun salads, make sure to try some of my other favorite Fall favorites, try this Roasted Pear Salad with Goat Cheese and Shaved Brussel Sprout Salad.
The Ingredients:
Arugula (Rocket)- Peppery green that pairs perfectly with pears and almonds for this quick salad.
Pears- The main character of this recipe. I used Bartlett pears for a sweet and buttery taste when ripe. They are absolutely amazing paired with the arugula. I recommend a sweet red or green Bartlett, also known as a Williams pear, in this recipe.
Almond Slivers- Roasted to decrease the moisture and create a crunchier texture. Baking also gives them a really aromatic smell, almost like fresh popcorn.
Onion- Thinly sliced for a subtle tangy crunch.
Dried Cherries- Adds another element of texture to the salad. Dried cherries bring in a chewy sweetness. You could also use cranberries in place of the cherries.
Blue Cheese Crumbles- Sharp, tangy, strong profile cheese that you either love or hate. I love it to the moon and back. If you're not crazy about Blue Cheese, you could use parmigiano reggiano. I would peel it with a vegetable peeler, to create small sheets or layers of the cheese. Yum!
Olive Oil, Apple Cider Vinegar, Dijon Mustard, Honey, Shallot, Garlic, Salt and Pepper- Creates the most delicious tangy salad dressing to toss into the salad. The apple cider vinegar brings in a very Fall seasonal flavor.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions & Variations:
For the blue cheese, Gorgonzola or even goat cheese could be substituted.
Sliced almonds can be substituted for the slivered almonds and will have the same cook time.
Want to try a different salad dressing? Check out my Creamy Balsamic Dressing for this recipe!
How to Make Arugula and Pear Salad:
Watch the short video and be sure to Subscribe on Youtube. I share new recipes every week.
Here are the Step by Step Instructions for this Arugula Pear Salad.
Step 1: Preheat the oven to 350 degrees. Spread and almond slivers onto a baking sheet and bake for 8 minutes. You won't notice much of a difference in color, but the moisture is drawn out during baking to create a crispier texture. Pour onto a plate and set aside.
Step 2: Into a bowl, add in the olive oil, apple cider vinegar, honey, dijon mustard, garlic, shallot, salt and pepper. Whisk, shake or if you want a really good texture, use the immersion blender to blend.
Step 3: Assemble the salad in a large bowl by adding in the arugula and onion. Pour half of the dressing on and toss. Save the remaining dressing for serving. Sprinkle the almonds, cherries and blue cheese over the top of the salad.
Step 4: Slice the pears into skinny slices. I like to fan them on top of the salad. Do this right before serving to prevent the pears from becoming brown.
Step 5: Serve immediately and enjoy!
Expert Tip:
This recipe is intended to make right before serving and doesn't make the best leftovers because the pears will turn brown.
Looking for more Fall Recipes? Check out my Shrimp and Sausage Pasta, White Cheddar Mac and Cheese, and Outback Copycat Baked Potato Soup.
Recipe FAQs:
Yes! This peppery green is known by Americans as Arugula and by the British as Rocket. There are lots of names for this leafy vegetable. If you want to learn more about it, check out the article by Bon Appetit titled, The Etymology and the Word Arugula
Arugula tastes absolutely amazing in salads. I like to pair it with flavors like almonds, or pecans and fruits. The leafy green has a hint of peppery flavor. It tastes amazing tossed in dressings like the apple cider vinaigrette in this recipe or creamy balsamic dressing.
More Salad Recipes You Will Love:
If you tried this Arugula and Pear Salad Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Arugula Pear Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Arugula Pear Salad is tossed in a homemade Apple Cider Vinaigrette dressing and it's the perfect Fall Salad idea. This must try salad recipe only takes 20 minutes to make!
Ingredients
- 5 ounce package Rocket/Arugula
- 2 ripe pears, Red or Green Bartlett or Williams Pears recommended
- ½ cup almond slivers
- ⅛ cup yellow onion, sliced thin
- 3 tablespoons dried cherries or cranberries
- 3 ounces blue cheese crumbles
For the Apple Cider Vinaigrette Dressing:
- ½ cup olive oil
- ¼ + 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon shallot, minced
- ¼ teaspoon salt and pepper
Instructions
- Roast the Almonds: Preheat the oven to 350 degrees. Spread the almond slivers on a baking sheet and bake for 8 minutes. You won't notice much of a difference in color, but the moisture is drawn out during baking to create a crispier texture. Pour onto a plate and set aside.
- Make the Apple Cider Vinaigrette Dressing: Into a bowl, add in the olive oil, apple cider vinegar, honey, dijon mustard, garlic, shallot, salt and pepper. Whisk, shake or if you want a really good texture, use the immersion blender to blend.
- Assemble the Salad: Into a large bowl, add in the arugula and onion. Pour over half of the dressing and toss. Save the remaining dressing for serving or in the fridge for another recipe.
- Sprinkle over the almonds, cherries, and blue cheese.
- Slice the pears into skinny pieces (photo in how to make section above). I like to fan them on top of the salad. Do this right before serving to prevent the pears from becoming brown.
- Serve & Enjoy!
Equipment
Notes
This recipe is intended to make right before serving and doesn't make the best leftovers because of the pears.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: no bake
- Cuisine: UK
Keywords: rocket and pear salad, arugula salad, pear and rocket salad, roquette salad
Holly
So delicious! Love this one for Fall & every other season, haha!
★★★★★