This Arugula and Pear Salad tosses peppery arugula and juicy pear slices in a simple white wine vinaigrette. Topped with homemade candied walnuts, it’s a light and refreshing winter side dish everyone will love.

Arugula and Pear Salad (with Candied Nuts)

For more holiday side dishes, check out my side dish, Thanksgiving, fall, and Christmas recipe round-ups.

Ingredients for Arugula and Pear Salad

Arugula and Pear Salad (with Candied Nuts)
  • Walnuts 
  • Water 
  • Brown sugar 
  • Cinnamon 
  • Salt  
  • Garlic
  • Oil
  • Dijon mustard 
  • White wine vinegar 
  • Black pepper 
  • Arugula 
  • Pears

How to Make a Vegan Arugula and Pear Salad

Arugula and Pear Salad

Step 1: 

Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.

Step 2: 

In a small bowl, stir the walnuts and water together. Sprinkle the brown sugar, cinnamon, and salt over top and stir until the nuts are well coated.

Step 3: 

Spread the walnuts into an even layer on the lined baking sheet. Roast the walnuts for 6-8 minutes or until the nuts are just starting to brown. Take them out of the oven and set aside to cool for at least 10 minutes (the sugar coating will harden during this time).

Step 4: 

Meanwhile, whisk the minced garlic, oil, salt, Dijon, vinegar, and black pepper together in the bottom of a salad bowl. Add the arugula and pear sliced to the bowl, then sprinkle the candied walnuts on top. Toss to combine, then serve.

Arugula and Pear Salad (with Candied Nuts)

Try these dishes as well:
Fall Fruit Salad
Vegan Waldorf Salad
Vegan Coleslaw
Garlic Green Beans
Garlic Herb Roasted Potatoes

Arugula and Pear Salad (with Candied Nuts)
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Arugula and Pear Salad (with Candied Nuts)

Mira M.
This Arugula and Pear Salad tosses peppery arugula and juicy pear slices in a simple white wine vinaigrette. Topped with homemade candied walnuts, it’s a light and refreshing winter side dish everyone will love.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
SERVINGS6 servings

Ingredients

Candied Walnuts

  • 1 cup walnuts
  • 4 tsp water
  • 2 tbsp brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Salad

  • 1 clove garlic (minced)
  • 2 tbsp olive oil
  • ¼ tsp salt
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ¼ tsp ground black pepper
  • 8 cups baby arugula
  • 2 medium ripe green or red pears (sliced)

Instructions
 

  • Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  • In a small bowl, stir the walnuts and water together. Sprinkle the brown sugar, cinnamon, and salt over top and stir until the nuts are well coated.
  • Spread the walnuts into an even layer on the lined baking sheet. Roast the walnuts for 6-8 minutes or until the nuts are just starting to brown. Take them out of the oven and set aside to cool for at least 10 minutes (the sugar coating will harden during this time).
  • Meanwhile, whisk the minced garlic, oil, salt, Dijon, vinegar, and black pepper together in the bottom of a salad bowl. Add the arugula and pear sliced to the bowl, then sprinkle the candied walnuts on top. Toss to combine, then serve.
Tried this recipe?Let us know how it was!

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