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Roasted Pear & Arugula Salad

This festive salad is super versatile and can be served at your next dinner party or even a date night for two if you're feeling fancy! Treat yourself to them delicious and simple salad with roasted pear, pomegranate, and a fresh vinaigrette, enjoy!

Roasted Pear & Arugula Salad Recipe:

Yield: 4 Servings

Cook Time: 15 Min


- 2 Cups Fresh Arugula

- 1 Pear, Bartlett

- ¼ Cup Feta Cheese, or Vegan Feta

- ½ Cup Cranberries, Dried

- 1/8 Cup Pepitas

- 1/8 Cup Pine Nuts

- 1/8 Cup Honey or Agave

- 1 Cup Fresh Raspberries, or Frozen

- 3 oz Olive Oil

- 1 oz Red Wine Vinegar

- 2 tsp Shallot, Diced

- 1 tsp Dijon Mustard

- Salt, To Taste

- Pepper, To Taste


1. Preheat oven to 400° F. Wash and dry pear and arugula on a towel.

2. Slice pear in half, lengthwise and scoop out the seeds with a spoon or melon baller.

3. Brush pear all over with honey or agave and place on a baking sheet lined with parchment paper. Bake in oven for 35-45 minutes or until pear is fork-tender.

4. Let rest and cool. Don’t try to slice the pear until it has completely chilled. (You can speed up the process by chilling in the fridge or freezer).

5. While pear is roasting, prepare vinaigrette by placing raspberries, olive oil, red wine vinegar, shallot, Dijon mustard, salt and pepper in a blender and blend on high for 2-3 minutes. (Longer if raspberries are frozen). Taste and adjust seasonings accordingly.

6. To build salad, place arugula tossed with raspberry vinaigrette onto a plate. Add feta cheese, dried cranberries, pepitas and pine nuts. Top with roasted pear slices, enjoy!


- You can try using an apple instead of a pear in this recipe!

- Try adding crushed toffee to the pear as it’s roasting for an even tastier effect!

Click Link Below For Recipe PDF:

Roasted Pear & Arugula Salad Recipe
Download PDF • 128KB

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