Pear and Arugula Salad with Walnuts, Cranberries and Feta
This pear and arugula salad is an easy, beautiful salad.It’s the ideal fall salad when pears and fresh arugula are at their best. These two make a trendy sophisticated combo that is topped beautifully with a balsamic vinaigrette.
If you’re new to arugula, expect a tender green with a zippy, peppery taste. If you feel it might be a bit much, use a spring mix or spinach with a bit of arugula mixed in.
Use any extra arugula to top pizza fresh out of the oven – this is how I fell in love with arugula.
Other Fruit on Salad Ideas: Mandarin Orange Spinach Salad, Pear and Pomegranate Salad, Citrus Salad with Honey Vinaigrette
Salads like this with fruit and colourful ingredients are too pretty to toss in a bowl and have everything sink to the bottom. Instead, arrange them on a large plate, shallow bowl or platter. If you’re really ambitious, you could even make individual plates. Keep it looking gorgeous and fresh by serving the dressing on the side.
What does Arugula Taste Like?
Arugula, which you may have had on pizza, on sandwiches, with pasta or in salads, has a unique, bright peppery, somewhat tart flavour. It changes depending on whether it’s young and tender or a little older and tougher when it can start to taste a little bitter.
Here’s another little tid bit about arugula – in addition to being full of awesome dark green leafy type nutrients, apparently it’s also an aphrodisiac. But don’t let that stop you! 😉
If you find arugula a little too strong for your liking, try one of the many leafy green blends available in stores now. An arugula spinach blend would be great. Or try kale, swiss chard and spinach. Trust me the sweetness of the pears and cranberries plus the crunch of the walnuts and the saltiness of the feta are perfect for these hardy greens. Of course, if you really want, romaine or any other leafy green will work too.
Toppings for Pear and Arugula Salad
I’ve made this salad many times. Sometimes I vary the dressing using just oil and balsamic vinegar (if you can find a good white balsamic – it’s divine!). The garnishes or finishing touches, change based on what’s in season and what’s in my pantry and fridge. Here are some ideas.
Nuts & Seeds – candied pecans, pistachios, walnuts, hazelnuts, toasted sliced almonds, toasted pepitas, sesame seeds, chia seeds, sunflower seeds, pine nuts, etc.
Cheese – go as sharp or mild as you like – blue cheese, feta, goat cheese, cream cheese, Parmesan, cheddar, Gouda
Fruit – fresh or frozen pomegranates, dried apricots, dried dates, apples, grapes, strawberries, blueberries, raspberries, or even watermelon etc.
Other Flavour Makers – red onion slices, green onions, croutons, roasted chickpeas, etc.
Balsamic Vinegar
Here’s the thing – the taste of balsamic vinegar can vary A LOT. Some can be thick and sweet while some are thin and very acidic. The distinct taste of balsamic vinegars comes down to grapes, production, aging, and quality.
Grapes and Region: Authentic balsamic vinegar uses Trebbiano or Lambrusco grapes from Modena or Reggio Emilia, Italy, giving it a signature sweet-tart flavor. (You may see some of these regions shown on the bottle).
Production Process: True balsamic is made by cooking grape must (crushed grapes) and aging it for years, which concentrates flavors as it matures in wooden barrels. Many grocery store balsamic vinegars are a blend of grape must and wine vinegar, which may be flavoured with caramel or sugar, giving them a sharper, less nuanced taste.
Aging and Barrel Influence: Traditional balsamic ages for at least 12 years, often in barrels made of woods like oak or cherry, which add complexity. Longer aging creates a thicker, sweeter vinegar – and it costs more!
Quality Levels: Look for “Aceto Balsamico Tradizionale” for the highest quality. Less expensive options may include wine vinegar and added sweeteners, giving them a sharper, simpler taste.
How to Make Any Balsamic Vinegar Taste Good
If you have a modern, grocery store balsamic vinegar that’s more acidic than sweet, you can still make a sweet, delicious balsamic vinaigrette. Here are some ideas to try:
- Simmer to Thicken: Gently simmer balsamic vinegar on the stove until it reduces by half, creating a thicker, sweeter glaze that mimics the syrupy consistency of aged balsamic. Cool and use as a drizzle.
- Add Sweetness: Stir in a touch of honey, brown sugar, or maple syrup to add depth and sweetness, balancing out the sharper acidity often found in cheaper versions.
- Infuse with Herbs or Spices: Add a sprig of rosemary, a slice of orange peel, or a few peppercorns to create subtle flavour notes. Let the vinegar sit with these additions for a few hours, then strain before using.
- Blend with a Little Real Aged Balsamic: If you have a small amount of traditional balsamic, mix in just a spoonful with the more affordable vinegar to elevate its complexity without using too much.
Recipe for Pear and Arugula Salad
Try this super delicious and easy to make arugula salad. The sweetness of the pears and cranberries, the crunch of the toasted walnuts and the creaminess of the goat cheese are incredible with this green rocket.
Pear & Arugula Salad
Ingredients
- 8 cups arugula or leafy green mix
- 2 pears sliced thinly
- 1/2 cup dried cranberries
- 1/2 cup toasted walnut pieces or glazed pecans
- 1/4 cup feta cheese crumbled
- Dressing
- 1/3 cup canola oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard or local gourmet mustard
- 1 Tbsp honey or maple syrup
- salt and pepper to taste
Instructions
- Wash and dry arugula.
- Arrange arugula on large serving platter. Place pears, cranberries, walnuts and feta on top.
- Prepare dressing by combining all ingredients in jar. Seal and shake vigourously. Serve on side to let each guest add their own or pour over salad.
- Serve and enjoy
Notes
Nutrition Facts (per serving)
If you have extra arugula, put it on pizza, pasta, egg dishes, sandwiches, tacos, etc. I like it with roasted root vegetables and fried eggs – a perfect lunch using up leftovers!
And check out this video on how to select and store pears.
Ready to try this arugula pear salad? Let me know what you think in the comments below or on Instagram @GetGettyS or on Facebook @GettyStewart.HomeEconomist. Tag me, I’d love to see and like your photos.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.