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Recipe: Arugula and Pear Salad with Toasted Walnuts

‘Tis the season of summer, and if you’re like me, spending it in a hot kitchen making dinner is less than appetizing. But a crunchy fresh and healthy salad? Oh, hells to the yes. Today’s nom-nom-tastic arugula and pear salad recipe comes to us courtesy of Cooking Light Big Book of Salads. Enjoy every cool bite!

Arugula and Pear Salad with Toasted Walnuts

This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can’t find Bosc pears, Anjou or Starkrimson are also good choices for salads.

1 tbsp minced shallots
2 tbsp extra-virgin olive oil
2 tsp white wine vinegar
1⁄4 tsp salt
1⁄4 tsp Dijon mustard
1⁄8 tsp freshly ground black pepper
6 c baby arugula leaves
2 Bosc pears, thinly sliced
1⁄4 c chopped walnuts, toasted

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat.

2. Arrange about 11/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts. Yield: 4 servings.

Calories: 168; Fat: 12.5g (sat 1.5g, mono 5.7g, poly 4.6g); Protein: 2.5g; Carb: 15.1g; Fiber: 3g; Cholesterol: 0mg; Iron: 0.7mg; Sodium: 164mg; Calcium: 106mg

Did I also mention how much I love how quick and easy salads are to make? Pair this with some chicken or fish, and bam! You have a wonderful summer dinner. What’s your favorite salad this time of year? —Jenn

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1 Comment
  1. Hey Jenn-I frequently make a somewhat less healthy version of this salad by adding a couple crumbles of Wisconsin Maytag blue cheese. (Not much; just a little crumble.) The sweet and savory combo hits all the notes on my tongue. Plus, I like the crunchy texture of the pear and creaminess of the blue cheese feel in my mouth.

    Good to know the nutritional content for this. THX bunches Jenn!

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