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Pear, Walnut, and Arugula Salad with Balsamic Drizzle Recipe
- Culinary Collaborations
- May 21
- 2 min read
Updated: 5 days ago
Pear, Walnut, and Arugula Salad with Balsamic Drizzle | Plantsy Vegan Recipes
This December 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
Add the arugula or mixed baby greens to a large serving bowl.
Arrange the pear slices over the greens, then scatter the toasted walnuts over the top.
Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until smooth.
Drizzle the dressing over the salad and toss gently, or leave the salad lightly arranged so the pear slices stay visible.
Finish with parsley, if using, plus a little sea salt and black pepper.
Serve with extra walnuts, black pepper, a small drizzle of balsamic glaze if desired, and lemon wedges.
Make It Yours
For December, 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.
