I have to admit there have been times when I’ve created a beautiful salad in my head only to be disappointed by the time it gets to the plate. You know when you wind up pushing your fork around to find just the bits you like and leaving the rest behind? Well, not this time! This is THE BEST homemade arugula salad. It has subtle--notes of sweet, salty, sour, and spicy everything I want in a dish and I could literally eat it every day.
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What I love about this salad is that each bite is full of variety. No matter what combination you get on your fork, with the peppery arugula, sweet corn, ripe pears, salty parmesan, juicy cherry tomatoes, and crunchy walnuts -- you are guaranteed a delicious mouthful. It’s truly a delight for the senses, both visually appealing and bursting with fresh goodness!
So what makes the perfect salad? The dressing, the greens, the toppings, and mix-ins? Well….yes. The key is balance - flavors and textures that work together. But equally important are the contrasts that create an interesting and delicious composition.
It’s no secret that arugula and parmesan were made for each other--peppery fresh greens with a rich salty cheese that can stand up to the spicy notes. Adding in those crisp fragrant pears, sweet corn, juicy tomatoes, and buttery walnuts create the symphony of flavors and textures that makes you want another bite...and another!
Lemon Balsamic Dressing
The lemon-balsamic-shallot dressing unites all of the ingredients together with its sweet-tangy notes. A poorly composed salad with ingredients that don’t work together can easily have a muddied flavor profile. Instead, here we have a bright and fresh composed dish, each ingredient adding to the dish.
Crowd Pleaser
The Arugula Salad with Shaved Parmesan and Pears is made for brunches and holidays. It’s super easy to put together, but with a touch of fancy that makes it just right for special occasions. I know I’ll be serving this salad all spring and summer--for Mother’s Day, brunches, and BBQs. It’s also a thoughtful vegetarian option.
Year Round Winner
You can find all of these ingredients year-round in most grocery stores. I always find beautiful organic arugula - there are some hydroponic varieties, in particular, that have an incredible spicy flavor. Want to skip one of these ingredients and add dried fruit instead for something more Autumnal? Go for it!
Ingredient Spotlight
- Arugula--fresh leafy greens with a distinct peppery flavor. The crispy leaves add a vibrant kick to this salad.
- Walnuts-- with a rich and buttery flavor walnuts add a satisfying bite.
- Pears-- add a sweet, subtly floral flavor with a hint of citrus. With its juicy and tender texture, often with a slight graininess adds to a unique mouthfeel.
- Parmesan-- adds a rich, savory flavor with a distinct nutty and slightly salty taste. When freshly shaved, it adds a delightful bite.
Tips
- Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods
- Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
- Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days
- Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving
- Add a drizzle of balsamic glaze at the end for a hint of sweetness that brings all the flavors together. I love the ready-made balsamic glaze from Trader Joe’s
Substitutions
Avoiding nuts? Throw in some sunflower or pumpkin seeds for a bit of crunch and an extra serving of nutrients. Raw or toasted quickly in a dry pan, either works.
No dairy? Skip the parmesan altogether or go for a simple homemade vegan parmesan. Most recipes call for cashews, nutritional yeast, salt, and garlic powder.
How to make Arugula Salad
- In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
- In a large bowl add arugula. Layer over corn, cherry tomatoes, and walnuts.
- Add shaved parmesan cheese and sliced pear. Drizzle the dressing when ready to serve and optionally drizzle some balsamic glaze.
How to Serve
This salad is absolutely perfect as-is for lunch--the kind of lunch you deserve! One that you’re excited to eat that also happens to be light and delish.
As a side dish, especially with this balsamic dressing, the arugula salad pairs amazingly well with grilled meats, pizza, and pasta dishes. Want to make a main course salad that’s restaurant quality? Top with grilled or roasted shrimp, salmon, or chicken.
More Salad Recipes you'll love
- Mango Salad
- Kale Salad with Almonds
- Fiesta Quinoa Salad
- Sprouted Mung Bean Salad
- Indian Cucumber Salad
Recipe
My Favorite Arugula Salad
Recipe Video
Ingredients
- 5 oz pack organic arugula
- 1 cup sweet corn steamed or roasted kernels
- 1 cup cherry tomatoes halved
- 1 pear Anjou or Barlett, thinly sliced
- ½ cup walnuts roughly chopped (you can also use your choice of nuts)
- ¼ cup parmesan cheese shaved
- 2 small pink radishes thinly sliced, optional
Lemon Balsamic Dressing
- 2 tablespoons shallots minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Balsamic glaze
Instructions
- In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
- In a large bowl add arugula. Add corn, cherry tomatoes, pear, radishes, walnuts and parmesan cheese.
- Pour the dressing over just before serving. Drizzle glaze on top.
Notes
- Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods
- Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
- Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days.
- Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving
Nam says
Love love loved this salad ! It was delicious and I substituted apples in place of pears because that's what I thought my kids would like. I loved this salad! Thank you Archana !
Archana says
Thank you for the feedback! So happy to hear that. your kids approved it too
Katie says
Where did you get that heart shaped serving bowl?
Archana says
Kate, its from The White Company
Jagruti Kiri Gandhi says
in the picture you can see radish, not mentioned in the recipe ingridients.
Archana says
You are right Jagruti! Radishes are optional and I missed adding them to teh ingredients. I will update the recipe.