Pear and Rocket Salad with Creamy Balsamic Dressing Salad

A beautiful salad, full of fall flavors, this Pear and Rocket Salad is perfect for your holiday table. Layers of arugula (rocket), creamy pears, sweet pomegranate, and toasty pecans are tossed with a creamy balsamic dressing.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

A Perfect Fall Salad

A gorgeous salad is always on my holiday tables. It’s the perfect way to add veggies and some fresh flavors to the table.

This Pear and Rocket Salad (or Pear and Arugula Salad) is the perfect melding of flavors and textures. Peppery arugula is my favorite salad green. Juicy pears add a creaminess. Pomegranate adds pops of sweetness. Pecans add crunch and texture. The red onions are a great contrast.

It’s simple to make (the hardest part is removing the arils from the pomegranate!), so it’s perfect for a busy day of cooking. And it’s a show stopper with all the vibrant colors and textures.

If you’re looking for other healthy salad recipes for your Thanksgiving or Christmas dinner, browse my salad archives! It’s also a nutritious way to dress up a dinner table any night during the cooler months.

What really sets this salad apart is the creamy balsamic dressing. In addition to the usual suspects (balsamic vinegar, lemon juice, olive oil), I add fresh thyme and creamy SunButter sunflower seed butter. Thyme is so delicious with pears, and the SunButter gives this dressing an over-the-top creamy deliciousness.

SunButter is such a great thing to keep on hand to add to desserts, dressings, and sauces. It’s a staple in my kitchen!

Hop on over to SunButter’s website to see where it’s sold near you.

What You’ll Need

Pear Arugula Salad

• Arugula (also called rocket. Sub other dark leafy greens, like baby spinach or baby kale to mix it up!)
• Ripe Pears (I used bartlett pears, but anjous or beurre bosc pears are great as well! Sweet creamy pears are what I go for. Asian pears are delicious, if you’d like crunchy pears.)
• Pomegranate (you can buy cups of the arils if you don’t want to mess with a whole pomegranate. Or, try subbing sugar free dried cranberries for a tart pop!).
• Pecans (try using walnuts or almonds for a nice crunch, or keep this salad nut-free by using sunflower seeds or pumpkin seeds)
• Red Onion (a delicious bitey contrast to the sweetness of the pears!).
• Optional: If salty cheese is your thing, add 1/2 cup parmesan cheese, feta cheese, bleu cheese, or creamy goat cheese all are delicious additions.

Creamy Balsamic Dressing

• Balsamic Vinegar (look for a thinner balsamic, not a thick syrupy version)
• Extra Virgin Olive Oil
• Lemon Juice
• SunButter Sunflower Seed Butter, No Sugar Added
• Dijon Mustard (a whole grain mustard or a honey mustard to add a little sweetness)
• Fresh Thyme
• Salt and Pepper
• Optional: If you like sweeter dressings, add 1 tablespoon of maple syrup or honey.

How to Make a Pear Arugula Salad

Step 1: Add all dressing ingredients into a jar and shake vigorously. Set dressing aside until ready to serve salad.

Step 2: Add the arugula to a large bowl. Add the pear slices and thinly sliced onions, and toss to combine.

Step 3: Top the salad with pomegranate, pecans, and optional cheese.

Step 4: Serve the salad with the dressing on the side, or toss the salad with the dressing right before serving.

How to Prep Ahead or Store Leftovers

Prep Ahead: This salad is is the perfect simple side dish to add to a holiday table! Prep this ahead of time by removing the pomegranate arils from the pith, shaking together the salad dressing, and thinly slicing the onions. When it’s time to serve the salad, everything is ready to combine in your salad bowl!

Store Leftovers: If you plan on having leftovers, do not add the dressing to this salad. Keep the salad, the pecans, and the dressing separate. Store leftover arugula pear salad in an airtight container, with the dressing and pecans on the side. This salad lasts 2-3 days refrigerated.

Variations

This simple salad recipe is versatile! Once you’ve made it a few times, you’ll start to make your own substitutions based on what you have on hand.

Other Fruit: Instead of pomegranate, add thinly sliced persimmons or thinly sliced apples, or try dried cranberries or dried cherries. This arugula pear salad recipe is so fun to make with a new spin!

Make it Nut-Free: Instead of pecans, use toasted sunflower seeds or pumpkin seeds.

Other Greens: If you do not have arugula or rocket, use baby greens, baby spinach, or baby kale in this salad! Any hearty green will work great.

Simple Lemon Vinaigrette: If you’d like a lighter dressing or don’t have balsamic, mix equal parts lemon juice, white wine vinegar, and olive oil for a simple dressing.

Other Holiday-Worthy Salad Recipes

• Holiday Delicata Spinach Salad with Hot Bacon Dressing
• Roasted Butternut Squash and Feta Salad
• Wilted Spinach Salad
• Blood Orange Kale Salad

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