This simple salad features peppery arugula balanced with sweet pear slices and tangy goat cheese, all drizzled with a vinaigrette that’s made with Rosé balsamic vinegar and Dijon dressing. I like arugula here because it holds up to the dressing without getting soggy or wilted.
We threw in some walnuts for crunch and pomegranate seeds because they’re pretty and so tasty. The dressing can be made in any jar, no need for a blender. You’ll have this salad ready to go in about 20 minutes.
Y’all, I have been making this salad on repeat for weeks. I absolutely love arugula in salads, so I’m always looking for new ways to use it. This combination is just several of my favorite salad ingredients.
What I tested and why it works
- I went with all arugula instead of a mix of greens, so it would hold up to the dressing and not get all wilty. If you do want to mix in another green, I would suggest kale or even shredded Brussels sprouts.
- I have been loving this Rosé Balsamic vinegar in my salad dressing. While I almost always default to my famous Lemon Vinaigrette, this Rose vinegar gives a lighter, slightly sweet flavor that’s just right with the peppery arugula. I tested a heavier balsamic, and it overpowered the pears.
I hope you make this recipe. I think you’ll love it!
I adore this salad on its own, especially as my lunch salad. But this combination of ingredients also pairs so well with Roasted Chicken or Parmesan Chicken Cutlets. I’ll often just toss in some rotisserie chicken for a good protein boost.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Vinaigrette Ingredients
Avocado oil: Good-quality extra-virgin olive oil works just fine, too.
Rosé Balsamic Vinegar: I use this one because I can find it pretty easily. If you can’t find any, then substitute with white wine vinegar or champagne vinegar.
Salad Ingredients
Arugula: If you’re lucky enough to have a farmer’s market nearby, then by all means, grab some locally grown fresh arugula. If you’re not that lucky or it’s not in season, store-bought arugula is just fine. You’ll need one tub (5 ounces) or 5-6 packed cups.
Pear: I love a Green Anjou pear in a salad because it has more of a subtle sweetness and stays firm. I don’t like a mushy pear, especially in a salad. You could also use a Bartlett pear.
English cucumber: English cucumbers are long and slender and nearly seedless. They’re the perfect cucumber for salads, and you don’t need to peel them.
Goat cheese: You can use feta cheese if you prefer.
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Arugula and Pear Salad
Ingredients
Vinaigrette Ingredients
- ¼ cup avocado oil
- ¼ cup Rosé Balsamic vinegar substitute with white wine vinegar
- 2 garlic cloves, minced
- 2 tablespoons honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
Salad Ingredients
- 5 ounces arugula (5-6 cups)
- 1 pear, cored and sliced
- 2 cups sliced and halved English cucumber
- ¼ cup goat cheese
- ¼ cup walnuts
- ¼ cup sunflower seeds
- ¼ cup pomegranate seeds
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
Instructions
- In a jar or salad dressing shaker, add ¼ cup avocado oil, ¼ cup Rosé Balsamic vinegar, 2 garlic cloves, minced, 2 tablespoons honey, ½ teaspoon Dijon mustard, ⅛ teaspoon coarse kosher salt, and ⅛ teaspoon black pepper. Mix until combined. Taste to see if more honey is needed. Set aside.
- Add 5 ounces arugula (5-6 cups) to a large salad bowl.
- Add half of the vinaigrette dressing to the arugula. Toss until the salad is coated.
- Top the arugula with 1 pear, cored and sliced, 2 cups sliced and halved English cucumber, 1/4 cup goat cheese, 1/4 cup walnuts, 1/4 cup sunflower seeds, 1/4 cup pomegranate seeds, 1/8 teaspoon coarse kosher salt, and 1/8 teaspoon black pepper.
- Drizzle the remainder of the vinaigrette on the salad.
