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Arugula salad with sliced pears, feta, and roasted chopped pecans on a large serving plate drizzled with balsamic dressing.

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5 from 1 review

Arugula Pear Salad

Recipe by Veronika Sykorova

This Arugula Pear Salad is a delicious and easy salad for fall and winter. It has a balsamic fig vinaigrette and garlicky roasted pecans. It's the perfect balance of sweet and salty!

  • Total Time20 minutes
  • Yield4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 1/2 cup raw pecans
  • 1 tsp avocado oil (or other cooking oil)
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fig jam
  • 2 tsp dijon mustard
  • 1 clove garlic, grated
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 5 oz box of baby arugula
  • 1-2 pears, thinly sliced
  • 1 tbsp freshly squeezed lemon juice (optional)
  • 1/2 cup feta cheese
  • Balsamic glaze for serving (optional)

Instructions

  1. Roast the pecans: Preheat your oven to 350°F and line a small baking sheet with parchment paper. Add pecans to the baking sheet and toss with avocado oil. Season with Italian seasoning, garlic powder, and sea salt. Toss again to coat. Roast in the preheated oven for 8-10 minutes. Allow to cool and roughly chop.
  2. Make the dressing: In a jar or a bowl, whisk together olive oil, balsamic vinegar, fig jam, dijon mustard, grated garlic, fine sea salt, and black pepper.
  3. Put together the salad: Spread the arugula on a large serving platter and slice your pears. I recommend squeezing lemon over the sliced pears before adding them to the salad to prevent them from browning. Top the arugula with sliced pears and crumbled feta. Drizzle with the dressing and sprinkle with roasted pecans. Serve with balsamic glaze on the side for drizzling if desired, and enjoy!

Notes

Storing: This salad tastes the best on the day you make it, as arugula wilts down quite quickly. If you need to, you can store it in an airtight container in the fridge for 1-2 days, it just won't look as presentable. You can make the roasted pecans a few days ahead and store them at room temperature if needed. The dressing will also last 2-3 days in the fridge in an airtight jar.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Salad
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/arugula-pear-salad/