This elegant salad is bursting with different colors, juicy pears, toasted pepitas and savory shaved parmesan. A stunning addition for any dinner party or special occasion!

Pear Salad topped with Pepita seeds, pomegranate seeds, and shaved parmesean

Use your favorite greens

When it comes to salads I often find myself pulling out the baby spinach. I love the versatility it offers and you can’t beat its shelf life compared to other greens such as a spring mix or red leaf lettuce. I love combining equal amounts of the baby spinach with arugula for this recipe to add a bit of a peppery taste. The options are endless though so feel free to use what you prefer.

Picking the perfect pear

Welcome to pear season! The majority of pear varieties you’ll see in your local grocery store will be in season September through February and vary in texture and taste. Knowing which qualities you’re looking for in a fresh pears will help you know which variety to choose. Bartlett pears come in two different varieties and are sweet and exceptionally juicy. When creating this particular salad I wanted something that would add a bit more of a crunch and landed on using Bosc pears bringing a crisp sweetness. Using ripe pears kept at room temperature will always bring the robust flavor you’re looking for in a fall salad.

Choosing your type of cheese

Personal preference goes a long way when deciding which type of cheese you choose to add. Many traditional arugula salad recipes will call for a creamy goat cheese or gorgonzola cheese which is a milder type of blue cheese. In this particular recipe, I chose to use a shaved parmesan which has a distinct nutty flavor and compliments the sweet pears perfectly.

Creating your vinaigrette

Nothing is better than creating a fresh, flavorful salad dressing at home where you get to be in charge of every addition. I prefer to use white wine vinegar for this salad dressing over balsamic vinegar – resulting in a lighter and brighter vinaigrette. You will also want to use fresh olive oil. Olive oil can start to develop some off-flavors after being opened for a while. It is best used within 2 months of opening and using for this salad dressing.

Honey, Olive Oil, White wine vinegar, Dijon mustard, Salt, Pepper, Vinaigrette

No need to skimp on the toppings

If were being honest the toppings to a salad are probably everyone’s favorite part. We have already discussed the pears and the selection of the shaved parmesan cheese but there is still more. I loved using an unexpected option when picking a nut or seed to add to this delicious salad and landed on using pepitas. Pepitas are typically green in color, flat and oval and can be found in most grocery stores already roasted and salted and ready for consumption. They will bring a delicious nutty crunch to this recipe. Pomegranate seeds are our last ingredient and really make this salad pop in both color and texture. Also known as pomegranate arils the small crimson seeds are bursting with bright juicy flavor and can be found in the produce section packaged and ready for you to use.

Directions:

Lets start with making the dressing.

  1. In a small bowl, you’re going to add the olive oil, white wine vinegar, Dijon mustard, and honey! Mix to combine.
  2. Top with Salt, Pepper, & Chives and mix again

Mixing the greens

  1. In a large bowl add your Arugula & Baby Spinach. Mix to comine
  2. Add half the dressing to cover your greens and mix
  3. Layer in your thinly sliced pears, pepitas, pomegranate seeds, & parmesan cheese
  4. Top with remaining dressing to your liking
Can you store leftover dressing?

Yes! store in a mason jar in your fridge for up to a week
Try drizzling it over our Prosciutto wrapped asparagus

Can I use Blue cheese?

Yes! Crumbled blue cheese goes great with this salad. You can substitue the parmesean or use both

Can I use store bought vinaigrette?

I really recommend making your own! but a store bought french vinaigrette would work well with this salad

Can I add Protein

Yes! Chicken or Turkey will pair well with this salad

Want to try our other salads? Check them out here:

Burrata Salad, Caesar Salad

Pear Salad with Pears, Seeds, and Parmasean cheese

Pear Salad

Servings: 6 people
Prep Time: 10 minutes
Cook Time: 0 minutes
This festive salad is bursting with different colors, juicy pears, toasted pepitas and savory shaved parmesan. A stunning addition for any dinner party or special occasion
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Ingredients

Salad

  • 8 oz Arugula / Baby Spinach
  • 1 Bosc Pear squeeze lemon juice to prevent browning
  • 1/4 cup Pomegranate Seeds
  • 1/4 cup pepitas sunflower seeds work too
  • 1/4 cup Shaved Parmesan

Dressing

  • 3 TBSP Olive Oil or Avocado Oil
  • 2 TBSP White Wine Vinegar
  • 1 1/2 TBSP Honey
  • 1 TBSP Dijon Mustard
  • 1 TSP Salt
  • 1 TSP Fresh Black Pepper
  • Juice from 1/2 Lemon

Instructions 

Make the vinaigrette

  • Prepare your dressing in a separate bowl. Combine the olive oil, white wine vinegar, dijon mustard, and honey, and mix well.
  • Add in the salt, pepper, freshly chopped chives and lemon juice and mix.

Assembling the salad

  • Combine baby spinach and arugula in a serving bowl. Mix.
  • Thinly slice your pears and squeeze lemon on them and set aside.
  • Dress your greens with half of the dressing, you can use more later if you like.
  • Arrange the sliced pears and top with the pomegranate seeds, parmesan and pepitas. Top with remaining dressing to your liking.
  • Mix and serve!

Nutrition

Calories: 144kcal, Carbohydrates: 12g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 3mg, Sodium: 494mg, Potassium: 228mg, Fiber: 2g, Sugar: 9g, Vitamin A: 941IU, Vitamin C: 8mg, Calcium: 118mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salad
Author: Fifteen Spatulas