This Arugula Pear and Pistachio Salad is filled with peppery arugula, sweet pears, tart pomegranate seeds, and nutty pistachios all topped with a delicious maple cider dressing. It makes the perfect 20-minute vegan & gluten-free side salad or appetizer for any occasion!
While I love a hearty salad, sometimes I am just craving something simple, delicious, and simple to make. Enter...this incredibly easy 10-ingredient & 20-minute arugula pear salad!
It makes the perfect side dish for Thanksgiving or Christmas or even a great base for toppling with your favorite plant-based protein!
Ingredients:
Ingredient & substitution notes:
- Arugula: While I think arugula goes best with this recipe, you can substitute it with any green you prefer!
- Pistachios: Add the perfect nutty crunch to this salad! If you prefer a different nut, sliced almonds, toasted pecans, or toasted walnuts also go great in this recipe.
- Pears: To add extra flavor to this dish I like to use a mix of two different pear flavors. I used a Bosc pear and D'Anjou pear, but Bartlett pears also taste great in this Fall arugula salad.
- Apple cider vinegar: This gives the maple cider vinaigrette dressing the perfect tang! However, it can be substituted for lemon juice or white wine/champagne vinegar.
- Shallot: Can be substituted for ½ of a thinly sliced red onion.
- Maple syrup: Gives the dressing a perfectly sweet touch. Substitute for agave or honey (if not vegan).
How to make a pear pistachio arugula salad
Prep the ingredients
Thinly slice the pear using a sharp knife or mandolin, thinly slice the shallot, and crush the pistachios if desired.
If you are using a whole pomegranate, you'll also want to remove the edible seeds at this time.
Make the maple cider dressing
Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, and salt to a jar. Add a lid and shake to combine the dressing or whisk together in a small bowl.
Assemble the salad
Add the arugula, sliced pear, sliced shallot, crushed pistachio, pomegranate, and maple cider dressing to a large bowl. Mix together and serve immediately!
FAQ & Tips:
Can I add other ingredients to this arugula pear pomegranate salad?
Definitely! In addition the the substitution ideas above, you can add cheese or protein to this salad to make it a more complete meal.
If you are not vegan, parmesan cheese or feta cheese go great in this salad.
It also tastes great with extra protein on top. I'd recommend topping it with crispy chickpeas or my pan-fried tofu to keep this salad vegan and gluten-free.
Can I prep this salad ahead of time?
Yes, however, I recommend storing all ingredients separately (especially the dressing) and then adding them to a bowl immediately before serving.
The arugula can wilt pretty fast if exposed to too much moisture from the pears or dressing, so it's best to mix everything right before serving.
How do I store this arugula pear salad?
If undressed, this salad can be stored in a closed container in the fridge for 24-48 hours. If the dressing is already on, this salad will need to be enjoyed within 1 hour as the arugula will wilt and get soggy over time.
I can't wait for you to try this simple 10-ingredient Arugula Pear and Pistachio Salad! With only 20 minutes required to whip this salad together, it couldn't be easier or more delicious. Enjoy!
-TSG
More vegan salad recipes you will love:
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Arugula Pear Pistachio & Pomegranate Salad
Ingredients
- 5 ounces arugula
- 2 medium pears cored & thinly sliced, any variety works
- â…” cup pomegranate seeds
- ½ cup pistachios crushed/chopped if desired
- 1 medium shallot thinly sliced
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Instructions
- Prep the salad ingredients by coring & thinly slicing the pears, peeling & thinly slicing the shallot, crushing or chopping the pistachios, and deseeding the pomegranate. Set aside.
- Next, make the dressing. Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt to a bowl. Add a lid and shake to combine or use a whisk to mix together.
- Add the arugula, sliced pears, pomegranate seeds, pistachios, sliced shallot, and maple cider dressing to a large bowl.
- Toss together to combine and serve immediately. Enjoy!
Notes
- Please see the blog post for more recipe tips & substitution ideas.
- Dressing can be prepped 3-4 days in advance and stored in the fridge.
- Once mixed together with the dressing, the salad should be enjoyed within 1 hour or the arugula will become soggy and wilt.Â
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