Arugula and Pear Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 8 servings
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2 tablespoons finely chopped shallot

3 tablespoons vegetable broth

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

Freshly ground pepper to taste


1/2 cup chopped walnuts

2 firm red Bartlett pears

5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces

4 cups arugula, trimmed



  1. Besides giving this salad a nutty crunch, walnuts are a rich source of omega-3 fatty acids, as well as vitamins, minerals, protein and antioxidants. For an added flavor dimension, crumble some Gorgonzola cheese over each salad.;
  1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
  2. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.
  4. NUTRITION INFORMATION: Per serving: 132 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 211 mg potassium.
  5. Nutrition bonus: Vitamin A (30% daily value).
  6. 1/2 Carbohydrate Serving
  7. MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
  8. From with permission. 2009 Eating Well Inc. Photo by Ken Burris
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