This Rocket and Pear Salad is a delightful mix of fresh, peppery rocket leaves, sweet, juicy pears, crunchy walnuts, and creamy goat cheese, all tossed in a tangy honey mustard dressing. It’s perfect for a light lunch or as a side dish to complement your main course.

Table of Contents

Why You’ll Love This Rocket Salad

Flavorful Combination: The peppery rocket balances beautifully with the sweetness of pears.
Quick and Easy: Ready in just 10 minutes with minimal prep.
Versatile: Great as a side dish or a light main course.
Healthy: Packed with vitamins and healthy fats.

Ingredients You’ll Need

4 cups rocket (arugula) leaves
2 ripe pears, thinly sliced
1/2 cup walnuts, toasted
1/4 cup crumbled goat cheese
1/4 red onion, thinly sliced
2 tablespoons honey
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

Instructions

Prepare the Dressing: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
Assemble the Salad: In a large salad bowl, combine rocket leaves, pear slices, toasted walnuts, red onion, and goat cheese.
Dress the Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve: Transfer to serving plates and enjoy immediately.

Serving Suggestions

As a Side Dish: Pairs well with grilled chicken, fish, or steak.
Add Protein: Top with grilled chicken or shrimp for a more filling meal.
Variations: Substitute goat cheese with feta or blue cheese; use apples instead of pears.

How to Store Rocket Salad

Refrigeration: Store undressed salad in an airtight container for up to 2 days. Keep the dressing separate and add before serving.
Dressing: Can be stored in a sealed jar in the fridge for up to a week.

Additional Tips

Pears: Use firm but ripe pears for the best texture.
Nuts: Toast walnuts in a dry skillet over medium heat for 5 minutes to enhance their flavor.
Cheese: For a vegan option, omit the goat cheese or replace it with a plant-based cheese.

Rocket and Pear Salad

Recipe by Rose HernandezCourse: HEALTHYCuisine: Italian

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

220

kcal

Ingredients

4 cups rocket (arugula) leaves
2 ripe pears, thinly sliced
1/2 cup walnuts, toasted
1/4 cup crumbled goat cheese
1/4 red onion, thinly sliced
2 tablespoons honey
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

Directions

Prepare the Dressing: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
Assemble the Salad: In a large salad bowl, combine rocket leaves, pear slices, toasted walnuts, red onion, and goat cheese.
Dress the Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve: Transfer to serving plates and enjoy immediately.