Healthy Pear and Arugula Salad Recipe
This Healthy Pear and Arugula Salad is a fresh, nutritious, and flavorful dish perfect for a light lunch or side. It combines peppery arugula with sweet Bartlett pears, tangy goat cheese, crunchy walnuts, and a homemade honey vinaigrette with fresh herbs for a delightful balance of flavors and textures. Ready in just 10 minutes, this salad is both wholesome and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 6 cups arugula
- 1 1/2 cups chopped Bartlett pears (about 2 pears)
- 1/3 cup goat cheese
- 1/4 cup walnuts
- 1 tablespoon fresh thyme
Honey Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons chopped shallots
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vinaigrette: In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, minced garlic, salt, and black pepper until the mixture is emulsified and fully combined.
- Assemble the salad: In a large bowl, combine the arugula, chopped Bartlett pears, crumbled goat cheese, walnuts, and fresh thyme. Toss gently to mix the ingredients evenly.
- Toss with vinaigrette: Pour the honey vinaigrette over the salad ingredients and toss carefully to coat everything evenly with the dressing.
- Season and serve: Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately and enjoy the fresh flavors.
Notes
- For added crunch, toast the walnuts lightly before adding them to the salad.
- Substitute goat cheese with feta cheese if preferred.
- Add protein such as grilled chicken or chickpeas to make it a more substantial meal.
- Use fresh Bartlett pears at peak ripeness for the best sweetness and flavor.
- The vinaigrette can be prepared in advance and stored refrigerated for up to 2 days.
