Pear Arugula Salad with Balsamic Vinaigrette
Elevate your weeknight dinner with this elegant and vibrant Pear Arugula Salad. Combining the peppery bite of fresh baby arugula with the crisp, sweet notes of sliced pears, this dish is a masterclass in texture and balance. Tossed in a house-made balsamic vinaigrette that uses Dijon mustard for emulsification, it offers a sophisticated profile without the fuss. Perfect for busy households seeking a healthy, refreshing, and gourmet-style side dish that requires no cooking time at all.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings
- Category: Dinner
- Method: No-cook
- Cuisine: European-inspired
- Diet: Vegan
Ingredients
1/4 cup balsamic vinegar
2 tablespoons high-quality olive oil
1 teaspoon Dijon mustard
2 teaspoons maple syrup or agave
Dash of sea salt
Dash of freshly ground black pepper
2 small pears, sliced thin
5 oz fresh arugula or mixed greens
1/3 cup toasted walnuts or pecans
1/3 cup dairy-free feta-style cheese crumbles
Instructions
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until well combined and emulsified.
Place the arugula or mixed greens in a large serving bowl.
Arrange the thin pear slices over the greens.
Sprinkle the toasted nuts and dairy-free cheese over the salad.
Drizzle the dressing over the salad just before serving to keep the greens crisp.
Toss gently to coat and serve immediately.
Notes
Ensure the pears are ripe but still firm to maintain texture. Feel free to toast your nuts in a dry pan for a few minutes for extra depth of flavor. If you want to prepare ahead, store the dressing and the salad ingredients separately, and combine only right before serving to prevent the arugula from wilting.