As far as salads are concerned, this pear arugula version is high on the list. It's flavorful and vibrant, with dried fruit and almonds, and is perfect for a light lunch and a holiday buffet. It's one of our favorite family salads to make for barbecues, fall gatherings, and holiday tables. The honey mustard dressing is amazing on its own.
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Even though sweet pears and peppery arugula (or rocket as it's also called) are the main characters here, this fall salad is full of dried fruit, nuts, and a superb but simple dressing.
If you like having salads in your holiday table, this is the perfect recipe for that. We love it for Christmas dinner.
It's fresh with texture and different flavors that meld together in a wonderful way. Similar to what happens with this Fall coleslaw recipe.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pears: they are the star of this show. I like to use regular Bartlett pears because they are juicy and plump and hold their shape after being baked. But other varieties work just fine, like comice or Bosc pears.
- Arugula (rocket): with that peppery undertone, it goes well with all the other ingredients. Baby arugula is usually more tender and my favorite, but wild arugula, and rocket, are just as good. It depends on your personal choice.
- Dates: I'm partial to Medjool dates, which are soft and plump, and delicious.
- Cranberries: they add tartness.
- Almonds: I love them sliced and lightly toasted; they add a nice crunch that's wonderful. But whole or chopped almonds work fine.
- Onion: I love red onions or shallots for this salad.
- Dressing (or Vinaigrette): it has honey and mustard and is amazing! See ingredients below.
Honey mustard dressing
This simple vinaigrette with honey complements the sweetness of the pears and peppery taste of arugula.
Years ago, I had a Cafe and discovered this vinaigrette (or dressing). It's very versatile and pairs well with many salads. We had it always prepared as customers asked for it a lot.
- Mustard: I'm partial to Dijon mustard because it has a unique flavor and is not sweet. But whole grain mustard (like ancient mustard) is a good choice also, though you will have the little seeds in the salad. I don't recommend commercial brands used for hot dogs and burgers.
- Runny honey.
- Vinegar: apple cider vinegar is the best choice, balancing the vinaigrette. But you can use balsamic vinegar. I did for a while until I opted for apple.
- Sunflower oil.
- Salt: I like to use kosher salt. But regular table salt works just fine.
- Black pepper: freshly ground is always my first choice.
How to prepare the pears
I use Bartlett pears, probably the most widely available. They are juicy and plump and hold their shape after being baked.
Other seasonal pears can be used (like bosc, anjou and Asian pears) that are also popular for pear salad recipes. Here is more info about pear varieties if you want to add new ones to your baking.
- I don't peel them and use both baked and raw pear slices (wedges) in the salad. The contrast is wonderful. But you can certainly peel them. If you do, watch the baking time as they become soft quickly and have no outer shell to hold the shape. You might need to bake them for less time.
- Bake them in a medium oven (350°F/180°C) until they are soft but still hold their shape. Don't be tempted to slice them too thin as they will disintegrate a lot while adding them to the salad.
- Butter or oil the pan and pop it in the oven. They will caramelize in their sugars, concentrating the flavor.
Building the salad
I love to put together salads in layers.
I don't mix everything into one big thing, but layer it so that the ingredients, especially the add-ons, are scattered. Otherwise, they tend to go to the bottom.
- Serving dish or plate. Whether serving it on a large platter or individual servings, choose a dish that is not very deep so that all the ingredients are visible and well distributed, and every diner gets the whole deal.
- Layers: I recommend dividing the ingredients into two parts and making two similar layers so they are more evenly distributed.
- Start with half the arugula. That will be your base. After that, half the add-ons. Another layer of green and the final layer of extras on top, so the salad is colorful and inviting.
Dressing: It is a good idea to mix a little dressing with the bulk ingredient (arugula in this case) before you start layering. It is dense and will go to the bottom, so don't use it all at first. Lightly dress the salad and pass a separate jar with more.
What is a vinaigrette? It's the traditional French dressing that usually has mustard. Very simple and flavorful, it is a wonderful addition to any salad. I added honey and use apple cider vinegar and it pairs wonderfully with this salad.
Variations and substitutions
- Greens: you can use another leafy green (like baby spinach) or a spring mix, always including arugula. I like peppery greens, but let your palate decide.
- Dressing: use a different vinegar, such as sherry or red wine vinegar. Balsamic vinegar might be a little overpowering for a mustard vinaigrette, but I know fans who use it no matter what the salad is. You can also use lemon juice if vinegar is out of the question.
- Fruit: use apples instead of pears. It can be made in the summer with fresh strawberries and/or peaches, and it's fantastic.
- Dried fruit: add dried figs and/or raisins. I suggest you choose your favorite two dried fruits. When you have too many different flavors, you can't taste them all well.
- Nuts: use pecans or walnuts (toasted lightly or candied) instead of almonds. They are wonderful in this salad during the holiday season.
- Cheese: add a few tablespoons of crumbled goat cheese or feta cheese.
- Special diets: make a nut-free salad by omitting the almonds. Add half the dried fruit for a streamlined but still flavorful salad.
- Main dish: this can easily turn into a light main dish by adding sliced cold turkey or chicken.
- Sweetness: use maple syrup instead of honey in the dressing.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- When to dress it: arugula can wilt pretty quickly, so I suggest you add the dressing just before you take it to the table.
- Dressing: it separates after a while, so you might consider blending it right before serving.
- Make ahead: the dressing can be made up to 2 weeks before, and the cooked pears can be made a day in advance. Keep both refrigerated and covered.
- Double or triple the recipe for a large crowd.
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Pear Arugula Salad
Ingredients
For the salad:
- 3 cups arugula leaves, washed and dried
- 2 tablespoons thinly sliced red onion or shallots
- 1 pear, I used Bartlett
- 2 Medjool dates, chopped into little pieces
- 2 tablespoons dried cranberries
- 2 tablespoons chopped almonds
For the vinaigrette:
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ⅓ to ½ cup olive oil, or sunflower oil
- ½ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
Instructions
For the vinaigrette:
- In a large measuring jar or bowl, mix 2 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, 1 tablespoon honey and ½ teaspoon salt. I suggest using a blender (a glass jar is better so the oil and mustard don't permeate the plastic) or an immersion blender as this dressing/vinaigrette separates after a while.
- Slowly add ⅓ to ½ cup olive oil while mixing well. Add ⅛ teaspoon freshly ground black pepper and check seasoning. Adjust if needed with more salt.
- Cover and refrigerate while you prepare the salad.
For the salad:
- Preheat oven to 350°F (180°C). Brush a baking pan with oil or butter.
- Cut 1 pear in half and scoop out the center core. Cut each half into wedges.
- Bake half of the pieces for about 10 minutes, until they soften up but still retain the shape. (Alternatively, heat 1 teaspoon olive oil in a medium skillet and cook half the wedges until beginning to brown). Reserve.
- In a bowl, dress 3 cups arugula leaves with three tablespoons of vinaigrette. Mound half of the arugula on a serving platter or divide it among individual plates.
- Scatter 1 tablespoon thinly sliced shallots or onion on top.
- Add half the raw and half of the baked pear wedges.
- Scatter half of the chopped dates, cranberries and almonds on the arugula. Repeat with the remaining ingredients in the same order.
- Drizzle a few tablespoons of vinaigrette and serve with extra dressing on the side.
Laura Dembowski says
I also believe that moderation is key, especially with running a baking blog! Totally agree that things that are naturally low in fat are best. If I am going to eat sour cream or mayonnaise, I'd rather eat the full fat version or none at all. The salad looks great!
Shelby | Diabetic Foodie says
Such a great combination of flavors! Your photos are so good, I feel like I could just take a fork to my computer screen 🙂
Guru Uru says
I LOVE pears my friend, so this salad has extra merit, wonderful job 😀
Cheers
Choc Chip Uru
Heather Lynne says
I love pears and cheese in my salad. Such an amazing combination!
yummychunklet says
Pears in salads are my favorite! Yum!
Renee says
I'm all about moderation too. I'm also all about making this salad soon. Fresh ingredients, oh those pears and arugula, plus the homemade dressing. Yum, yum, and more yum!
Judith Q Stewart says
Dear Sweet Paula, this is my first recipe blog from you into my email. your Brilliant words and Reasoning are still resounding in my brain and heart & soul. I am a 69 year old...been through every diet on the planet...now I scribe to your philosophy and am healthier for it. I eat everything, and it's more satisfying and fun...the pressures are gone. you need to write for a national magazine!
Salad is stunning. thank you so much for being there for us.
Have a wonderful Sunday.
Alice @ Hip Foodie Mom says
Paula, I totally agree with you! Moderation is key!!! Growing up, I had a weight problem and was constantly on a diet. . even as a 5th grader I think. . I had really low self esteem and it wasn't until I started exercising and enjoying my body, that I finally came to terms with myself and learned to love myself, at whatever weight. Now, since I bake and cook all the time, eating in moderation and exercise is the only way I stay sane.
This salad is absolutely gorgeous! I love salad with fruit and nuts and a light dressing so this is perfect! I LOVE it!
Sunithi Selvaraj, RD says
You hit the nail on the head with what this theme is about !! Just healthier changes and your delactable salad is a perfect example !! Dates & cheese... mmm I can make a meal of this I think. On my " to make " list and so glad you decided to join !!
Heather Schmitt-Gonzalez says
I feel the same way about arugula - I love it! And this is totally my kind of salad... I love the different textures and flavors in it. Beautiful, Paula.
Shannon @VillageGirlBlog says
Beautiful salad! I love the shaved cheese, just enough flavor and not too heavy. I can not wait to try out this! Thanks for sharing!!
Soni says
Oh I love the addition of Mejdool dates in your salad along with pears and the almond and the honey and the arugula!Oh my!! Droolworthy 🙂
Dorothy at ShockinglyDelicious says
Mmmm...you said honey mustard. I'm in!
ahu says
love the idea of grilling the pears! And love your china!
Katie says
Yummm - I am really a fan of the ingredients of your salad! It sounds awesome!
Family Foodie says
stopping dead in my tracks... this is my kind of salad and what a great idea to cook the pears!
Sherron Watson says
WOW...beautiful and filled with some of my favorite pairings. I think I may have licked my screen too..LOL
Stacy says
This salad looks like the perfect combination of sweet and savory! And it's so beautiful! A feast for the eyes as well as the mouth.
I completely agree with you on the low fat thing. I'd rather have a small amount of strong full fat cheese, for instance, than a whole cup of the low fat kind. And arugula is my favorite salad green!
Brianne @ Cupcakes & Kale Chips says
I love any salad with fruit, nuts, and cheese, but I especially love how you contrasted the sliftly softened and warmed pear chunks with the crispy, cool slices.
Nicole @ Daily Dish Recipes says
Oh Paula this looks fabulous. I'm coming to your house for a skinny #SundaySupper party... love!
You said so many words that are my favorite ... pears, almonds, arugula, honey... Oh my!