This simple, classic Rocket and Pear Salad is the perfect mix of sweet and savoury. With peppery rocket (arugula), sweet juicy pear, crunchy almond and umami flavoured parmesan cheese, it is a perfect combination of flavours and textures which contrast and complement each other. Serve it with meat, poultry or fish, or as a light starter with crusty bread.
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Why we love this recipe:
This light, fresh-tasting salad is perfect for almost every occasion. It is an elegant salad, and it always has a special appeal. Consisting of just 4 ingredients, apart from the dressing, it is proof that simple is often best.
We love the Rocket and Pear Salad because:
- It is quickly and easily prepared.
- The ingredients are usually readily available, but if you can’t get pears, you can substitute with apple.
- It is a delicious combination of sweet and savoury, salty and peppery, soft and crunchy.
- You can serve it with almost any main course, or as a starter or light meal with crusty bread.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Salad:
Rocket/arugula – adds bright, peppery flavour.
Pear – use the pear of your choice; I use Packham or Beurre Bosc.
Parmesan – for good flavour, I use Grana Padano, freshly shaved.
Slivered almonds – for texture.
Sea salt and freshly ground black pepper – to taste.
Apple cider vinegar – the acidic element.
Extra Virgin Olive Oil – adds flavour and makes a silky dressing.
Honey – for a touch of sweetness to balance flavours. Use maple syrup to make it vegan.
Dijon mustard – adds flavour and subtle spice, whilst helping emulsify the dressing. If necessary, check that the brand you use is gluten-free or vegan.
Step by Step Instructions:
- To begin, toast the slivered almonds in a small, dry frying pan over medium heat, tossing or stirring them occasionally, until they are aromatic and become slightly golden, 2-3 minutes. Tip into a small bowl to stop them cooking.
- Add the rocket leaves to a medium-sized salad bowl and toss with the dressing.
- Add the sliced pear, shaved Parmesan and almonds to the rocket.
- Season to taste with sea salt and freshly ground black pepper. Serve immediately.
Tips for Success and FAQs:
As always, you obtain the best result with the Rocket and Pear Salad by using quality ingredients. For the flavour and nutritional benefit, I use extra virgin olive oil in the salad dressing and raw, unfiltered apple cider vinegar.
Look for leaves that are bright green and firm. Avoid any that show signs of yellowing or wilting.
You can buy kitchen utensils especially for the purpose of shaving cheese, but it isn’t necessary. You just need a vegetable peeler to shave long, thin strips.
Use a firm variety. I like to use a Packham or Beurre Bosc Pear. It should be just ripe, not over-ripe or it will be mushy, or so under-ripe that it is hard to bite.
Walnuts, pecan, cashews, pine nuts or macadamia would all be delicious. Lightly toasting the nuts will enhance their flavour.
The salad is best served immediately after it is made. You can, however, prepare the separate components and store them separately in airtight containers in the fridge. Slice the pear when you are ready to assemble the Rocket Salad.
More delicious recipes for you to try:
Try some more of our favourite salad recipes which are full of flavour and simple to prepare:
- Charred Corn and Black Bean Salad
- Roasted Cherry Tomato Caprese Salad
- Turmeric Roasted Cauliflower Salad
- Sweet Potato and Quinoa Salad
- Kale and Sweet Potato Salad
- Pumpkin, Cranberry and Almond Salad
- Sweet and Sour Carrot Salad
- Kale and Apple Slaw
This simple, classic Rocket and Pear Salad is certain to become a favourite after you enjoy the perfect combination of flavours and textures. It is a versatile salad, being sufficiently elegant to serve at a formal dinner party, whilst also being suitable to serve at a casual barbecue.
You can customise the salad to suit. For instance, loosely drape some finely sliced prosciutto across the salad and serve with crusty bread for a light, summery meal. And if you’re not fond of pears, finely sliced apple is a great substitute.
Alex xx
Rocket and Pear Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
Salad base:
- 100 g (3 ½ oz) rocket/arugula leaves - washed and dried
- 1 medium pear - Packham or Beurre Bosc See Note 1
- 50 g (2 oz) Parmesan cheese - shaved See Note 2
- ¼ cup slivered almonds
- sea salt and freshly ground black pepper – to taste See Note 3
Dressing:
- 2 tablespoon extra virgin olive oil See Note 4
- 1 tablespoon apple cider vinegar See Note 4
- 2 teaspoon honey
- ½ teaspoon Dijon mustard
Instructions
- To begin, toast the slivered almonds in a small, dry frying pan over medium heat, tossing or stirring them occasionally, until they are aromatic and become slightly golden, 2-3 minutes. Tip into a small bowl to stop them from cooking.
- Add the ingredients for the dressing to a small bowl, and whisk well to combine. See Note 5.
- Add the rocket leaves to a medium-size salad bowl and toss with the dressing.
- Add the finely sliced pear, shaved Parmesan and toasted almonds to the rocket/arugula.
- Season to taste with sea salt and freshly ground black pepper. Serve immediately.
Notes
- Use a firm variety of pear. I like to use a Packham or Beurre Bosc Pear. It should be just ripe, not over-ripe or it will be mushy, or so under-ripe that it is hard to bite.
- For the best flavour, use freshly shaved, good quality Parmesan. I use Grana Padano, it is less expensive than Parmigiano Reggiano but has great flavour.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
- I dress the salad with my Honey and Dijon Mustard Dressing. If following that recipe, you will use ¼ of a cup of dressing, and the rest can be stored in the fridge for up to two weeks.
- Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lisa says
Thanks Alex! Love it!!!
This is the best salad recipe!! Especially when things like the usual salad ingredients like tomatoes, capsicum, cucumber and onion are off the menu!!
Alexandra Cook says
Love to hear this, Lisa!
Thank you so much, Alex xo
Olivia says
Hi!
This salad was one of the best salads I have ever eaten. I had to make a salad for a school Home Economics assessment and wanted to use this recipe as my mum makes it nearly every Christmas. (when it is hot here in Australia, we tend to have cool foods with our main meals). It is so light, refreshing and perfectly balanced. Can't recommend this any more!
Olivia says
I also served it with grilled chicken and it was superb 😉
Alexandra says
Hi Olivia!
Thank you so much for your lovely comment.
So happy to hear this 🙂 Serving with grilled chicken sounds delicious!