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Arugula, Pear and Pecan Salad

This simple Arugula, Pear and Pecan Salad combines slightly bitter arugula, sweet pears, and crunchy pecan flavors for the perfect weekday light meal!
Prep Time10 mins
Course: Appetizer, Main Course, Side Dish
Keyword: arugula, pear, pecan nuts, salad
Servings: 4
Calories: 357kcal


Arugula, Pear and Pecan Salad

  • 150 g fresh arugula leaves rocket/rucola leaves (approx. 6 cups, or 5 oz)
  • 2-3 fresh pears or 4 small (Coscia) pears, thinly sliced in wedges
  • 75 g goat cheese or feta cheese, crumbled (½ cup) see notes for vegan
  • 3-4 tbsp. pecan nuts coarsely crushed
  • 1 small purple onion thingly sliced in rings
  • 4 radish thinly sliced

Honey Vinaigrette

  • 2 tbsp. honey see notes for vegan
  • 1 tbsp. balsamic vingear
  • 1 tsp. Dijon mustard see notes for vegan
  • 60 mL extra-virgin olive oil (¼ cup)
  • salt and pepper, to taste


  • Thinly slice purple onion (into rings) and radish. Core and slice pears into thin wedges.
  • Place rocket, onion, and radish and toss to combine. Top with sliced pears, crushed pecans, and crumbled goat/feta cheese. Drizzle with honey vinaigrette and serve.
  • Honey Vinaigrette: Mix honey, balsamic vinegar and mustard in a small bowl. Add olive oil and mix well to combine. Season with salt and pepper to taste. Drizzle over salad.


For vegan: Use vegan cheese instead of goat's/feta cheese. For the vinaigrette, use maple syrup instead of honey and vegan-friendly mustard instead of Dijon mustard.


Calories: 357kcal | Carbohydrates: 26g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 351mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1114IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 2mg