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–+ servings
A pear and rocket salad shown being tossed with a creamy balsamic dressing.
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Pear Arugula Salad with Creamy Balsamic Dressing

This vibrant autumn salad is perfect for your holiday table! Peppery arugula is the perfect base for creamy pear, sweet pomegranate, and toasty pecans. Top is off with a flavorful, creamy balsamic dressing.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 172kcal
Author: Michelle Miller

Ingredients

Pear Rocket Salad

  • 6 cups arugula
  • 2 pears cored and thinly sliced (use ripe pears)
  • 1/2 cup red onion thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup pecans

Creamy Balsamic Dressing

  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons SunButter No Sugar Added
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh thyme removed from stem
  • 1/2 teaspoon dijon mustard
  • black pepper to taste
  • sea salt to taste

Instructions

  • Add all dressing ingredients into a jar and shake vigorously. Set dressing aside until ready to serve salad.
  • Add the arugula to a large salad bowl. Add the pears and thinly sliced onions, and toss to combine.
  • Top the salad with pomegranate, pecans, and optional cheese.
  • Serve the salad with the dressing on the side, or toss the salad with the dressing right before serving.

Video

Notes

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

Cheese: If salty cheese is your thing, add 1/2 cup parmesan cheese, feta cheese, bleu cheese, or creamy goat cheese all are delicious additions.
Other Fruit: Instead of pomegranate, add thinly sliced persimmons, dried cranberries, or thinly sliced apples.
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.

Nutrition

Calories: 172kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 15mg | Potassium: 251mg | Fiber: 4g | Sugar: 11g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg