Arugula Pear Salad

5 from 1 vote

This Pear Arugula Salad is the perfect salad any day of the week. Peppery arugula is combined with sweet pears, pomegranate arils, tangy blue cheese, red onions, toasted walnuts, and salty, crispy prosciutto. Top it all off with a little creamy balsamic dressing.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 266kcal

Author: Briana

Ingredients

½ cup walnuts
5 ounces baby arugula
¼ teaspoon black pepper
½ teaspoon kosher salt
4 ounces crispy prosciutto (One batch of our recipe. Uncooked prosciutto can also be used.)
½ cup pomegranate arils (About ¼ of a large pomegranate)
¼ medium red onion, thinly sliced
2 medium pears, thinly sliced
4 ounces blue cheese
creamy balsamic dressing to serve (or any dressing of choice)

Instructions

Place the thinly sliced red onions in a small bowl of cold water to cut down on some of the pungent flavors while you prep the other ingredients. In a skillet over medium heat, add walnuts. Move constantly for 2-3 minutes, until the walnuts are golden brown, then immediately remove from the heat and set aside.
Arrange arugula on a platter or plate. Season with salt and pepper.
Layer on pomegranate arils, blue cheese crumbles, pear slices, red onion, toasted walnuts, and crispy prosciutto. Drizzle on the creamy balsamic dressing. Serve and enjoy!
Store leftover salad separately from the dressing in the fridge for up to 3 days.

Notes

The crispy prosciutto can be prepared 3 days or so in advance and stored in the fridge.
You can make the balsamic dressing up to 10 days in advance, or use any other dressing you prefer.
Walnuts can be substituted for any other type of nut.
If you don't prefer blue cheese, try parmesan cheese, creamy goat cheese, or feta cheese instead.

Nutrition