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Plate with salad and a pot of dressing on the side.

Rocket and Pear Salad

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.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 193kcal
Author Alexandra


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


  • 2 tablespoon extra virgin olive oil See Note 4
  • 1 tablespoon apple cider vinegar See Note 4
  • 2 teaspoon honey
  • ½ teaspoon Dijon mustard


  • 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.


  1. 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.
  2. 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.
  3. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  4. 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.
  5. 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. 
  6. Please note, the nutritional information is based on this salad serving four people as side-dish. The nutritional information is an estimate only.


Calories: 193kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 215mg | Potassium: 208mg | Fiber: 3g | Sugar: 8g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 211mg | Iron: 1mg