Rocket and Pear Salad

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.

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

  1. Prepare the Dressing: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until well combined.
  2. Assemble the Salad: In a large salad bowl, combine rocket leaves, pear slices, toasted walnuts, red onion, and goat cheese.
  3. Dress the Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  4. 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.

MORE RECIPES: French Onion Chicken & Spaghetti with Roasted Eggplant Purée

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

4

servings
Prep time

10

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.

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