Pouring vinaigrette over pear arugula salad on white bowl plate

Pear Arugula Salad with Honey Dressing

  • Author: Paula Montenegro
  • Prep Time: 20
  • Total Time: 20
  • Yield: 4 side servings 1x
  • Category: Salads
  • Method: Baking + Mixing
  • Cuisine: International


As far as Fall salads are concerned, this pear arugula beauty is high up in the list. Very flavorful and vibrant, it has a bit of everything and is perfect for a light lunch and a holiday buffet.



  • 3 cups arugula, 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


  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1 Tbs honey
  • 1/3 to ½ cup olive oil
  • Salt
  • Freshly ground black pepper


For the vinaigrette:

  1. I suggest using a blender (a glass jar is better so the oil and mustard doesn't permeate the plastic) or an immersion blender as this dressing/vinaigrette separates after a while.
  2. In a jar with lid or bowl, mix vinegar, mustard, honey and some salt.
  3. Slowly add oil while mixing well.
  4. Add pepper and check seasoning.
  5. Refrigerate while you prepare salad. Or if you make a large quantity.

For the salad:

  1. Preheat oven to 350°F /180°C.
  2. Brush a baking pan with oil or butter.
  3. Cut pear in half and scoop out the centres.
  4. Cut each half into wedges.
  5. 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.
  6. In a bowl dress arugula with three tablespoons of vinaigrette.
  7. Mound arugula on center of platter or individual plates.
  8. Scatter shallots or onion on top.
  9. Add half the raw and half of the baked pear wedges.
  10. Scatter half the chopped dates, cranberries, and almonds on top of the arugula.
  11. Repeat with remaining ingredients in same order.
  12. Drizzle a few tablespoons of vinaigrette and serve with extra dressing on the side.


Serving: use a large serving platter or individual serving plates.

Dressing: it separates after a while, so you might consider blending it right before serving.

Variations: see the last part of the post, above, for suggestions.

Keywords: pear salad, pear arugula salad