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As I was writing this, I realized I don’t have nearly enough salads and salad dressings on this website. So consider this my promise to you that in 2026 you will have waaay more savoury dishes, healthy homemade salad dressings and *perhaps* just a few less sweets. I love preparing savoury, and if that sounds good to you, make sure you are subscribed so you never miss a recipe! This salad is beyond amazing, and many of you may be thinking, “salad in the winter!?” and to that I say, absolutely! Salad is a year-round dish in my house; you always need your greens, and light meals should happen at least once a day. Here’s the thing: when a salad is tossed in a dressing that tastes GOOD, somehow it doesn’t feel like you’re eating something that was thrown together just because; a good dressing makes it feel intentional.
This salad is so simple, yet you’d never know. It reminds me of a salad that used to be on my old restaurant’s menu. A simple arugula salad with good quality almonds, pear and especially parmigiano is a must. The Vom Fass Date Balsamic Star is the star of this dressing (and maybe the whole salad). It makes such a wonderful vinaigrette, so if you’ve never made your own vinaigrette before, this is a good place to start. I love the quality of Vom Fass. It is by far one of the best-tasting ingredients in its category. They do vinegars, oils and a whole lot more. Check out their website and parous, I am sure you will fall in love with at least seven items. This homemade balsamic vinaigrette might be my new favourite. Alright y’all, let’s get into it!
There’s a reason the combination of arugula and pear shows up again and again on menus. Peppery arugula brings brightness and bite, while pears offer natural sweetness and juiciness that soften the greens beautifully. Together, they create contrast without conflict. Arugula pear salads are also incredibly versatile, and no two are the same. They can be light and refreshing or layered and indulgent, depending on the cheese, nuts, and dressing you choose. Add a well-balanced balsamic vinaigrette, and you have a salad that feels complete, not like an afterthought, but like the star of the plate!
This arugula and pear salad relies on a handful of thoughtfully chosen ingredients, each playing a role in balance and texture. Here is what you’ll need:
This homemade balsamic vinaigrette is simple, elegant, and far more vibrant than anything store bought!
Making your own balsamic vinaigrette recipe is one of the simplest ways to elevate everyday meals. Simply, add the balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper to a small mason jar. Pour in the olive oil, seal with a lid, and shake vigorously until emulsified. Taste and adjust seasoning as needed. The dressing should be balanced, sweet, tangy, and smooth.
This arugula pear salad recipe comes together quickly and is best assembled just before serving. Start by placing the arugula in a large mixing bowl. Top with cubed (or sliced) pear, chopped truffled almonds, and thin shavings of Parmigiano. Drizzle the vinaigrette lightly over the salad and gently toss to combine. Finish with sea salt and cracked pepper to taste. The goal is to coat, not drown. You want every leaf lightly dressed so the flavours remain distinct and fresh.
The key to a good salad is gentle handling. Always toss in a large bowl, so ingredients have space to move without bruising. Add dressing gradually and toss with clean hands or salad servers. This allows you to feel when the leaves are coated just enough. Over-tossing or overdressing can flatten flavours and ultimately can weigh down your ingredients and ruin the texture of your salad. Most often, consider “less is more” when tossing your salad.
This easy arugula salad is wonderfully adaptable. You can swap the cheese for goat cheese or blue cheese if you prefer something creamier. Add grilled chicken, roasted squash, or prosciutto to turn it into a heartier meal. Walnuts, pecans, or hazelnuts work beautifully in place of almonds. A squeeze of lemon zest can brighten the dressing even more if desired. This salad welcomes personalization, so let it evolve with the season and whatever you have on hand.
I love pairing pizza with salad, and this combination of flavours is so incredible, you’ll be making it at least once a week. Ok, maybe once a month, but it will be one of your go-to recipes for Friday pizza night, girls’ night or dinner for 1 (that’s me!). I ate the entire salad last evening and had 3 small pieces of the pizza (and if you’re wondering what pizza I paired it with, it was this High Protein Pepperoni Pizza!!!) You can also pair this pear arugula salad with roasted chicken, seared salmon, or a simple pasta alla norma. It also works well alongside soups, grain bowls, or as part of a holiday spread.
This balsamic vinaigrette is far too good to use just once, and to be fair, the recipe definitely makes more than you will need for this salad alone (that was done intentionally, because damn, it’s gooood). Drizzle your vinaigrette over roasted vegetables, spoon it onto grilled meats, or use it as a marinade. It also makes a beautiful dressing for grain salads, lentils, or even sliced tomatoes with fresh herbs.
Store the dressing in a sealed mason jar in the fridge for up to one month. Olive oil may solidify when cold; simply let it sit at room temperature for a few minutes and shake well before using.
This is one of those delicious salads that feels effortless yet intentional. It’s quick to make, elegant on the plate, and balanced in flavour. The combination of peppery greens, sweet pear, crunchy nuts, and rich cheese makes every bite interesting. It’s a salad you’ll come back to again and again, reliable, beautiful, and endlessly adaptable. It’s also just beautiful, endlessly customizable and something that everyone can enjoy. I guarantee that if you put this salad together and add it to your holiday spread, it will disappear!
How can I tell if the pear is ripe enough? A ripe pear will give slightly when pressed near the stem but still feel firm overall.
What kinds of pears are best for salad? Bosc and Anjou pears work best because they hold their shape and aren’t overly juicy.
Do I need to peel the pears? No. The skin adds texture and colour and softens beautifully when ripe.
How to cut pears for salad? Slice in half, remove the core, and cut into small cubes or thin slices depending on preference.
Can I use a different nut? Absolutely. Walnuts, pecans, or hazelnuts are all excellent alternatives.
Can I use any other greens in this salad? Yes. Baby spinach or mixed greens work well, though arugula offers the most contrast.
Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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