Pear and Arugula Salad

The sweetness of the pears complements the peppery arugula in this festive holiday salad.

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  • 1 recipe Lemon Vinaigrette, recipe below
  • 2 red Bartlett pears
  • 12 cups arugula (about 8 oz.)
  • 1/3 cup dry roasted, salted sunflower kernels
  • 2 ounces Parmesan cheese, shaved
  • Shredded lemon Peel (optional)
Lemon Vinaigrette
  • 1 tablespoon lemon peel
  • 1/3 cup lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra virgin olive oil

Prepare Lemon Vinaigrette. Transfer 1/4 cup of the vinaigrette dressing to large bowl. Quarter, core, and seed pears. Cut each quarter in thin slices; add to dressing in bowl. Let stand for 15 minutes.
Add arugula to pears; toss lightly to coat. Transfer to serving platter. Top with sunflower kernels, Parmesan, and lemon peel. Serve with remaining dressing. Cover and refrigerate remaining vinaigrette up to 1 week. Makes 8 servings.
Lemon Vinaigrette
In bowl combine lemon peel, lemon juice, sugar, and kosher salt. Gradually whisk in olive oil.

Make Ahead Tip

  • Prepare Lemon Vinaigrette as directed. Refrigerate, covered, up to 1 week. To serve, bring to room temperature.

nutrition information

Per Serving: cal. (kcal) 274, Fat, total (g) 25, chol. (mg) 5, sat. fat (g) 4, carb. (g) 11, Monounsaturated fat (g) 16, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 6, pro. (g) 5, vit. A (IU) 728.85, vit. C (mg) 11.81, Thiamin (mg) 0.03, Riboflavin (mg) 0.07, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 265, Potassium (mg) 226, calcium (mg) 141.35, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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