Arugula Pear Salad with Pistachios, Parmesan & Cranberries
This Arugula Pear Salad with parmesan, pistachios and dried cranberries is a nice flavor combination of crunchy, savory and sweet.
Sweet pears go wonderfully with the salty parmesan, tangy arugula, crunchy pistachios and sweet dried cranberries.
While this arugula pear salad is wonderful for an everyday salad, it’s beautiful and delicious for holiday dinners too! Plus, this salad recipe can be prepped in just 10 minutes!
Why you’ll love this arugula salad
- Quick: You only need 10 minutes to prep this salad.
- Lunch or dinner: Serve this salad as a light light in the Fall or as a side dish for the holidays.
- Versatile: There are many ways to substitute ingredients based on tastes or nutritional needs.
Ingredients needed
Arugula: Peppery arugula is the best base for this arugula salad recipe. Baby arugula leaves work best.
Pears: Sliced ripe (but firm) pears are the best for this salad recipe. Try Anjou, Bosc or Bartlett pears.
Pistachios: Pistachios are a great crunch addition to this arugula pear salad.
Parmesan: Shave the parmesan cheese for larger pieces and a better texture in the salad.
Dried cranberries: Dried cranberries are a nice festive touch and go well with pears and pistachios.
Dressing: A combination of extra virgin olive oil, balsamic vinegar and orange zest make this bright vinaigrette base with maple syrup, dijon, chili flakes and salt for seasoning.
Key steps to making this arugula salad
Prep the salad ingredients: Add the all of the salad ingredients to a large salad bowl or platter – arugula, sliced pears, chopped pistachios, shaved parmesan cheese and dried cranberries.
Make the dressing: Combine all of the dressing ingredients together in a bowl and whisk together or shake everything together in a mason jar.
Toss and serve: Drizzle the dressing over the salad, toss and serve immediately.
What are the best types of pears to use in this recipe?
Bosc pears, Anjou pears or Bartlett pears are my choice for this arugula pear salad since they all have a firmer texture. Look for ripe pears that are also firm so they hold up well in the salad. One of the three types of pears below will go well in the arugula salad:
Bosc pears: These pears are dense and slightly firm. They have a slightly sweet taste with a little bit of a spicy understone.
Anjou pears: Anjou pears are more firm and dense than the other two types of pears listed. They are more mildly sweet.
Bartlett pears: Bartlett pears are quite sweet, juicy and aromatic with a soft, buttery texture.
What can I serve this salad with?
Soup: Pair this light, fresh salad with my Roasted Cauliflower Soup or Roasted Sweet Potato & Carrot Soup for dinner.
Chicken: Add this salad as a side to my creamy chicken and gnocchi for a smaller holiday gathering.
Grilled cheese: For brunch or lunch, pair with my grilled cheese with honey recipe.
Tips and tricks
Make ahead: You can make the dressing up to 2 days in advance and store in an airtight container the fridge. Measure out and store the arugula and shaved parmesan in the fridge. Measure out the dried cranberries and chop the pistachios, store both on the counter in bowls.
Keep the pears from going brown: Slice the pears just before serving so they do not go brown. Look for a firm but ripe pear at the grocery store. If slicing the pears about half-hour early before tossing the salad, spritz the pear slices with fresh lemon juice and toss a bit. Set aside while assembling the rest of the salad.
Leftovers: Once the salad is dressed and sits with the dressing, the arugula will wilt so I recommend assembling the salad just before serving. Highly recommend enjoying all the salad as it does not store well in the fridge.
Substitutions and variations
Swap the type of cheese: Instead of parmesan cheese, try manchego or even an old white cheddar.
Choose a different nut: If you don’t have pistachios, nuts like chopped pecans or walnuts would be a nice substitute for a nice crunch.
Use seeds instead: Can’t have pistachios? Try something else for crunch like sunflower or pumpkin seeds.
Try another dried fruit: Dried cranberries offer a festive touch to this salad but dried cherries, raisins or even chopped dried apricots are a great substitute.
Use different salad greens: Baby spinach or baby kale would be a nice alternative for arugula.
Try apples: If you cannot find pears, a sweeter apple like Gala or Ambrosia is a good swap.
How to store and make-head
Make-ahead:
- You can make the salad dressing up to 2 days in advance and store in an airtight container the fridge.
- Measure out and store the arugula and shaved parmesan in the fridge.
- Measure out the dried cranberries and chop the pistachios, store both on the counter in bowls.
Storage:
Once the salad is dressed and sits with the dressing, the arugula will wilt so I recommend assembling the salad just before serving. Highly recommend enjoying all the salad as it does not store well in the fridge.
FAQs
I like to use shaved manchego cheese as a nice substitute for parmesan. Another option is creamy goat cheese.
You do not need to peel the pears for this salad. Leaving the skin on the pears adds a nice colour to the salad. Just make sure to wash them thoroughly before slicing.
Once the salad is dressed and sits with the dressing, the arugula will wilt so I recommend assembling the salad just before serving. Highly recommend enjoying all the salad as it does not store well in the fridge.
No toasting required! There’s no need to use the oven to make this arugula salad.
Asian pears are a great choice if you cannot find any other pears. They have more of a firm, crunchy texture but their sweetness would go well with the other salad ingredients.
More seasonal salads to make from the blog
- Brussels Sprouts Salad with Apples, Dates & Hazelnuts
- Blood Orange Salad with Burrata, Hazelnuts & Mint
- Fall Harvest Salad with Maple Balsamic Dressing
Arugula Pear Salad with Pistachios, Parmesan & Cranberries
Ingredients
For the salad
- 8 cups arugula
- 2 pears, sliced
- 1/3 cup chopped pistachios
- ½ cup shaved parmesan cheese (or substitute with manchego cheese)
- ¼ cup dried cranberries (or substitute with dried cherries)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp dijon
- ¼ tsp chili flakes
- ¼ tsp kosher salt
- 1 tsp orange zest
Instructions
- Add the arugula to a large salad bowl or platter.
- Arrange the pear slices on top of the arugula followed by the chopped pistachios, shaved parmesan cheese and dried cranberries.
- Make the dressing by combining all of the dressing ingredients together in a bowl and whisk together or shake in a jar with a lid.
- When ready to serve, drizzle the dressing over the salad and serve.
Notes
- Make the dressing up to 2 days ahead of time and store in an airtight container in the fridge.
- Instead of parmesan cheese, try manchego or even an old white cheddar.
- If you don’t have pistachios, chopped pecans or walnuts would be a nice substitute. For a nut-free option, try sunflower or pumpkin seeds.
- Dried cherries or chopped dried apricots are a nice substitute for the dried cranberries.
Photography by: Kaeleigh Pugliese
