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Arugula Salad

This Arugula Salad has fresh pears, cherry tomatoes, almonds and Parmesan cheese, all married together with a fresh and tangy lemon vinaigrette dressing. It’s an easy and delicious salad recipe, perfect for serving with your favorite meals.

Arugula salad with pear and parmesan served on a plate.

I just can’t get enough of this arugula salad! This simple green salad has been my favorite side dish lately. It’s light and flavorful, perfect for a warm spring evening. Of course, the pears in this salad make it ideal for serving in the fall, too. This recipe is one you’ll want to make year-round.

Arugula and pears are a delicious combination, especially when drizzled with a light and tangy Lemon Vinaigrette. Add in juicy tomatoes, crunchy almonds and salty Parmesan and you have one irresistible salad.

This arugula salad is fancy enough to serve to company, but it’s also simple enough for everyday. I often make it for lunch to accompany a sandwich or bowl of soup, or for dinner with Grilled Chicken Thighs or Baked Salmon.

Why You’ll Love this Recipe

  • Fresh and Healthy: This salad makes a light and refreshing side dish.
  • Quick and Easy: You’ll need just a few simple ingredients to make the salad. You can even make the dressing ahead.
  • Versatile: Serve it with a variety of meals, from Lasagna to Meatloaf or Air Fryer Pork Chops.

Arugula Salad Recipe Ingredients

Ingredients for arugula salad recipe.

These are the ingredients you’ll need for this recipe, along with substitution options.

  • Baby Arugula: Baby arugula is tender, with the most delicious peppery bite. You’ll also love it in this Farro Salad.
  • Pears: Any kind that you enjoy will work, such as Red Anjou, Bartlett or Bosc.
  • Tomatoes: Halved cherry or grape tomatoes add a pop of color and their savory-sweet flavor is a nice counterpart to the sweetness of the pears.
  • Sliced Almonds: For a bit of crunch. Toasted pine nuts would also be delicious here.
  • Shaved Parmesan: Adds a flavorful salty bite. You can substitute crumbled feta cheese or goat cheese.
  • Lemon Vinaigrette: You’ll love this lemony salad dressing! It’s the perfect light, refreshing dressing for this simple salad. To make it you’ll need olive oil, lemon juice, honey, Dijon mustard, salt and pepper.

How to Make Arugula Salad

Making this arugula salad couldn’t be easier! Find the full recipe with ingredient amounts in the recipe card below.

  1. Make the dressing: Whisk the dressing ingredients together in a small bowl. 
  2. Assemble the salad: Place the arugula in a large salad bowl. Add the sliced pears, tomatoes, almonds and shaved Parmesan. Arugula, pear, tomatoes, almonds and shaved parmesan arranged in a large wood salad bowl.
  3. Dress the salad: Drizzle on the dressing and toss gently to mix. Pouring lemon vinaigrette dressing from a mason jar onto arugula salad.

Recipe Tips

  • To shave Parmesan cheese, you can use a vegetable peeler. Just like you would peel a carrot or potato, lightly peel off shavings from a block of Parmesan.
  • The dressing for this salad can be made ahead of time and stored in an airtight container, such as a mason jar, for up to one week. The olive oil may make the chilled dressing solidify over time. If this happens, just let the vinaigrette come to room temperature and then shake or whisk it to recombine before using.
  • The rest of the salad is best served right after making it. Luckily, it takes just a few minutes to slice the pears, halve the tomatoes and toss everything together.

Arugula Salad Serving Suggestions

This salad makes a beautiful side dish for almost any meal. Here are a few ideas to get you started.

Arugula salad in a serving bowl with wood salad servers.

More Favorite Salad Recipes

Arugula Salad

Arugula salad with pear served on a small salad plate with a fork.
Print Pin
5 from 1 vote
Course Salad, Side Dish
Cuisine American
Keyword arugula salad
Prep Time15 mins
Total Time15 mins
Servings 4 servings
Calories 315kcal
This Arugula Salad has fresh pears, cherry tomatoes, almonds and Parmesan cheese, drizzled with a fresh and tangy lemon vinaigrette dressing. This simple salad is a versatile side dish that goes with so many meals.

Ingredients

Lemon Vinaigrette

  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • ½ teaspoon Dijon mustard
  • teaspoon Kosher salt
  • freshly ground black pepper (to taste)

Arugula Salad

  • 6 ounces baby arugula (8 cups loosely packed)
  • 2 small pears (cored and sliced)
  • 4 ounces cherry or grape tomatoes (halved)
  • cup sliced almonds
  • 2 ounces shaved Parmesan cheese

Instructions 

  • Combine all lemon vinaigrette ingredients in a small bowl. Whisk until well combined. Set aside.
  • Place the arugula in a large bowl. Add the sliced pears, tomatoes, sliced almonds and shaved parmesan on top of the arugula.
  • Drizzle the lemon vinaigrette over the salad. Toss gently to mix. Serve immediately.

Notes

  • The dressing for this salad can be made ahead of time and stored in an airtight container, such as a mason jar, for up to one week. The olive oil may make the chilled dressing solidify over time. If this happens, just let the vinaigrette come to room temperature and then shake or whisk it to recombine before using.

Nutrition

Calories: 315kcal | Carbohydrates: 21g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 321mg | Potassium: 425mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1376IU | Vitamin C: 18mg | Calcium: 279mg | Iron: 1mg
Nutrition information is an estimate.
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