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arugula salad with parmesan cheese in a bowl
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5 from 3 votes

My Favorite Arugula Salad

Arugula Salad with corn, pear, parmesan cheese and lemon balsamic dressing
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 174kcal


  • 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

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


  • 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, walnuts and parmesan cheese.
  • Pour the dressing over just before serving. Drizzle glaze on top.



  • 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


Calories: 174kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg
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