This Arugula Salad with Pears, Walnuts and Honey-Mustard Dressing is one of my favourite ways to bring bold, fresh flavours to the table with just a few simple ingredients. Peppery arugula, bitter radicchio, sweet ripe pears, and toasted walnuts come together beautifully with a zingy honey-mustard vinaigrette. It’s elegant enough for a dinner party but quick enough for a weeknight dinner—ready in just 15 minutes and so satisfying.
Radicchio, Arugula & Pear Salad Ingredients
This simple pear and arugula salad is all about balance—fresh greens, sweet fruit, crunchy nuts, and a vibrant dressing. Here’s what I use:
- Radicchio: Slightly bitter, colourful leaves that pair so well with sweet pears. You can also use endive or red cabbage.
- Arugula (Rocket): I love the peppery bite it adds. Baby spinach is a good alternative if you prefer something milder.
- Ripe Pears: I look for firm, juicy varieties like Abate Fetel, Bosc, or Anjou.
- Toasted Walnuts: Toasting brings out their full flavour. Toasted hazelnuts would also be delicious.
- Honey-Mustard Dressing: Made with just five pantry staples – extra-virgin olive oil, apple cider vinegar, liquid hone, Dijon mustard, sea salt & freshly ground pepper.
What I love most about this salad is how each ingredient plays off the other. The bitter edge of radicchio and the peppery bite of arugula balance the natural sweetness of the pears in the most satisfying way. Toasted walnuts bring in a warm, earthy crunch, while the honey-mustard dressing ties everything together with just the right mix of tang and sweetness. Every bite hits a little different—sharp, soft, sweet, nutty—making this salad anything but boring. It’s the kind of dish that keeps you going back for another forkful.
Arugula, Pear & Walnut Salad – So Easy!
This salad comes together in minutes. You’ll find the exact measurements and instructions in the printable recipe card below, but here’s a quick overview of how I do it:
- Toast the walnuts in a dry skillet until fragrant and golden—just a few minutes.
- Make the dressing by whisking everything together until smooth and creamy.
- Combine the salad ingredients — radicchio, arugula, pear slices, and walnuts—in a big bowl.
- Add the dressing just before serving and toss gently.
- Serve right away for the best flavour and texture.
Get the exact ingredient quantities in the printable recipe card below.
Why I Love This Arugula Salad with Honey-Mustard Dressing
- It’s quick and easy – Done in under 15 minutes.
- The flavours are perfectly balanced – Bitter, sweet, peppery, nutty—so good.
- It looks beautiful on the table – Great for holidays or special dinners.
- It’s endlessly adaptable – Swap in your favourite greens, nuts, or fruits. I sometimes add crumbled Roquefort an extra layer of flavour.
- It pairs with everything – I serve it with roast chicken, grilled fish, or even pasta.
Love a good pear salad as much as I do? Here are a few more fresh, flavor-packed combos to keep in your rotation:
- Beluga Lentil Salad with Pear and Roquefort – A hearty salad with earthy lentils, sweet pear, and bold Roquefort cheese.
- Pear Quinoa Salad with Arugula and Roasted Hazelnuts – Light and nutty with quinoa, crisp pears, arugula, and toasted hazelnuts.
- Pear Fennel Salad with Sumac and Mint – Fresh and zesty with fennel, sweet pear, and a citrusy sumac-mint twist.
Radicchio, Arugula & Pear Salad with Honey-Mustard Dressing
A fresh and flavourful salad with arugula, radicchio, sweet pear, and toasted walnuts, tossed in a tangy honey-mustard vinaigrette—quick, easy, and perfect for any occasion.
Ingredients
For the salad:
- 1 small head radicchio lettuce, halved, cored and thinly sliced
- 100 g young arugula (approx. 4 handfuls)
- 2 firm but ripe pears (e.g., Abate Fetel), peeled, cored and thinly sliced
- ½ cup walnuts, lightly toasted and coarsely chopped (50 g)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar (unfiltered)
- 2 tablespoons liquid honey
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper, to taste
Method
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Toast the walnuts: Place the walnuts in a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
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Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until smooth and well combined. Season with salt and freshly ground black pepper to taste.
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Assemble the salad: In a large serving bowl or platter, combine the sliced radicchio, arugula, pear slices, and chopped walnuts.
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Dress and serve: Drizzle the salad with the dressing just before serving and toss gently to coat.
Notes
- If there’s one tool I reach for again and again, it’s my salad spinner. It’s the best way to get arugula (or any leafy greens) perfectly dry. Wet leaves make a salad soggy and prevent the dressing from clinging well. A quick spin ensures your greens stay crisp and your vinaigrette coats every bite just right.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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