Arugula Pear Salad with Parmesan Vinaigrette
This pear and arugula salad is layered with crisp fennel, toasted almonds and dressed in a bright lemon parmesan vinaigrette.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Keyword: arugula parmesan salad, arugula pear salad, pear and arugula salad with parmesan vinaigrette
Servings: 4 servings
Calories: 512kcal
Make the Parmesan Vinaigrette. Add the olive oil, grated parmesan cheese, lemon zest and juice and salt and pepper to a bowl and whisk to combine. Alternatively, add the ingredients to a mason jar and shake until emulsified.
Assemble the Salad. To a bowl, add the arugula, chopped pear, sliced fennel and toasted almonds and pour half of the vinaigrette over the salad.
Gently toss the salad together so all of the salad is lightly coated with the vinaigrette and add more dressing, if desired.
Garnish with shaved Parmesan cheese and serve immediately.
- Place a sheet of paper towel on the arugula as soon as you purchase it. This will collect any excess moisture and keep the leaves crisp.
- Parmesan vinaigrette can be made 3 days in advanced and kept in the refrigerator.
- Toss the chopped pear in lemon juice to prevent browning.
Calories: 512kcal | Carbohydrates: 16g | Protein: 6g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 437mg | Potassium: 485mg | Fiber: 5g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 2mg