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    Home » All Recipes » Healthy Salads + Grain Bowls

    Published: Nov 19, 2023 · by Megan · This post may contain affiliate links.

    Arugula Pear & Pistachio Salad

    1.7K shares
    Jump to Recipe
    salad with text overlay "arugula pear pistachio salad, only 20 minutes & 10 ingredients!".

    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!

    bowl of salad with arugula, pears, pistachios, pomegranate seeds, dressing and two wooden salad spoons.

    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:

    labeled ingredients for salad including arugula, pomegranate, pistachios, pears, shallot, dijon mustard, olive oil, salt, and maple syrup.

    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).
    plate of salad with arugula, pistachios, sliced pears, and pomegranate.

    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.

    bowl of sliced pears and wooden board of sliced shallots.

    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!

    arugula topped with piles of pistachios, pomegranate seeds, shallots, pear slices, and dressing.

    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.

    two plates of salad with arugula, pears, pomegranate seeds, pistachios alongside a bowl of pomegranate and pistachips.

    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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    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of salad with arugula, pears, pistachios, pomegranate seeds, dressing and two wooden salad spoons.

    Arugula Pear Pistachio & Pomegranate Salad

    This salad is filled with peppery arugula, sweet pears, tart pomegranate seeds, and nutty pistachios all topped with a delicious maple cider vinaigrette dressing!
    5 from 1 vote
    Print Pin
    Course: Appetizer, Side Dish, Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 5 ounces arugula
    • 2 medium pears cored & thinly sliced, any variety works
    • ⅔ 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. 

    Nutrition

    Serving: 1bowl of salad | Calories: 282kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 172mg | Potassium: 496mg | Fiber: 6g | Sugar: 18g | Vitamin A: 928IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!

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    Reader Interactions

    Comments

    1. Melis says

      May 20, 2025 at 2:21 am

      5 stars
      Very Good! Great flavor with sweet and pepper!

      Reply
    5 from 1 vote

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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