🔸Pear, Walnut, and Arugula Salad with Balsamic Drizzle

Pear, Walnut, and Arugula Salad with Balsamic Drizzle Recipe

This arugula salad recipe keeps things simple with ripe pears, peppery arugula, toasted walnuts, and a balsamic drizzle. It is quick to assemble, pretty on the table, and a useful lighter side for richer winter meals.

Yield: 4 servings | Time: 15 minutes

Ingredients

For the Salad

• 5 cups (100 g) arugula or mixed baby greens

• 3 ripe but firm pears, about 1½ lb. (680 g), cored and sliced

• ¾ cup (85 g) walnuts, toasted

• 2 tbsp. (8 g) chopped fresh parsley, optional

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For the Balsamic Dressing

• 3 tbsp. (45 ml) extra-virgin olive oil

• 1½ tbsp. (22 ml) balsamic vinegar

• 1 tsp. maple syrup

• ½ tsp. Dijon mustard

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• Extra toasted walnuts

• Extra black pepper

• Balsamic glaze, optional

• Lemon wedges, optional

Directions

1. Add the arugula or mixed baby greens to a large serving bowl.

2. Arrange the pear slices over the greens, then scatter the toasted walnuts over the top.

3. Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until smooth.

4. Drizzle the dressing over the salad and toss gently, or leave the salad lightly arranged so the pear slices stay visible.

5. Finish with parsley, if using, plus a little sea salt and black pepper.

6. Serve with extra walnuts, black pepper, a small drizzle of balsamic glaze if desired, and lemon wedges.

Make It Yours

Keep the pear-and-walnut base and adjust the greens, fruit, or crunch based on what you have.

• Use baby spinach, mixed greens, endive, or thinly sliced cabbage in place of the arugula.

• Add pomegranate seeds, orange segments, dried cranberries, or thinly sliced apple for more color and texture.

• Pecans, almonds, or pumpkin seeds can replace the walnuts.

• For a more filling salad, add cooked farro, quinoa, lentils, or roasted butternut squash.