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Pear and Rocket Salad With Parmesan and Walnuts

Delightfully Fancy Pear and Rocket Salad With Parmesan and Walnuts

  • Author: Lyndy
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Description

Pear and Rocket Salad With Parmesan and Walnuts is a light, elegant dish that balances sweetness, saltiness, and peppery freshness. With crisp pears, peppery rocket (arugula), rich shaved Parmesan, and crunchy toasted walnuts, it’s a sophisticated yet simple salad that comes together in minutes—perfect for dinner parties, light lunches, or as a classy side dish.

Ingredients

Scale
  • 2 ripe pears (Bartlett or Williams), thinly sliced
  • 4 cups (120g) rocket leaves (arugula)
  • 50g Parmesan cheese, shaved
  • ½ cup (50g) walnuts, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Slice the pears: Wash and dry pears, then slice them thinly lengthwise, keeping the skin on for color and texture.
  2. Toast the walnuts: Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside to cool.
  3. Layer the rocket: Place the rocket leaves on a large serving plate or shallow bowl to create the salad base.
  4. Arrange the pears: Fan the pear slices artfully over the rocket leaves for an elegant presentation.
  5. Add cheese and nuts: Shave fresh Parmesan over the salad and sprinkle the toasted walnuts evenly on top.
  6. Dress and season: Drizzle with olive oil and balsamic glaze. Finish with a light sprinkle of salt and cracked black pepper.

Notes

  • Use firm, ripe pears like Bartlett or Bosc for the best balance of sweetness and texture.
  • Toast walnuts just until fragrant to bring out their natural flavor.
  • Assemble just before serving to keep the rocket crisp and fresh.
  • For a vegan version, replace Parmesan with nutritional yeast or plant-based cheese.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salads, Appetizers, Side Dishes
  • Method: No-Cook
  • Cuisine: Italian, Mediterranean, Vegetarian

Nutrition

  • Serving Size: 1 plate
  • Calories: 210
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: Pear and Rocket Salad, Arugula Salad, Parmesan Walnut Salad, Italian Salad Recipe, Elegant Dinner Salad, Fancy Salad for Parties

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Find it online: https://lyndyskitchen.com/pear-and-rocket-salad-with-parmesan-and-walnuts/