Ingredients
Scale
🥗 Ingredients needed to make Pear Salad with Pomegranate, Cheese, Walnut & Arugula
For the Salad
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- 5–6 cups baby arugula
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- 2 medium firm pears (Bosc, Anjou, or Bartlett)
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- 1 cup pomegranate arils
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- ½ cup walnuts, toasted or candied
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- ½ cup crumbled cheese (goat cheese, feta, or gorgonzola)
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- Optional protein: grilled chicken, roasted chickpeas, prosciutto, or seared halloumi
For the Dressing
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- 3 tbsp extra-virgin olive oil
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- 1 tbsp balsamic vinegar
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- 1 tbsp maple syrup or honey
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- 1 tsp Dijon mustard
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- ½ tsp lemon juice
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- Salt & pepper, to taste
Instructions
👩🍳 How to make the Pear Salad with Pomegranate, Cheese, Walnut & Arugula
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- Slice the pears thinly.
Keep the skins on for nutrients. Toss with lemon juice to prevent browning and keep them crisp.
- Slice the pears thinly.
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- Toast the walnuts.
Heat a dry skillet and warm walnuts for 3–4 minutes. This deepens flavor and adds crunch that makes the salad feel “chef-y.”
- Toast the walnuts.
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- Make the vinaigrette.
Whisk olive oil, balsamic, maple, Dijon, lemon juice, salt, and pepper until glossy and emulsified. Taste and adjust sweetness/tanginess.
- Make the vinaigrette.
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- Dress the arugula lightly.
Add ⅓ of the vinaigrette to the arugula and toss gently. This prevents soggy greens and creates a bright, fresh base.
- Dress the arugula lightly.
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- Add pears & pomegranate.
Arrange slices decoratively and scatter arils for juicy pops of color and antioxidants.
- Add pears & pomegranate.
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- Add cheese & walnuts.
Crumble cheese evenly and sprinkle walnuts across the top for texture contrast.
- Add cheese & walnuts.
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- Finish with remaining dressing.
The second drizzle ensures glossy, fresh-looking greens and a restaurant-style finish.
- Finish with remaining dressing.
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- Serve immediately.
Add chicken or chickpeas if serving as a protein-loaded meal.
- Serve immediately.