Arugula and Pear Salad With Walnut Vinaigrette

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This is a simple and delicious salad. The mild sweetness of pears and the slightly fiery kick of the arugula are a perfect combination. The walnuts provide plenty of heart-healthy monounsaturated fats and are an excellent source of those hard-to-find omega-3 fatty acids in the form of alpha linolenic acid (ALA). Among numerous other benefits, diets rich in ALA have been found to be cardio-protective and provide anti-inflammatory benefits. Add walnuts to a salad in place of croutons, toss them into a sauté, use them as a topping for vegetables or desserts and enjoy them as part of your regular diet.

Salad Ingredients

  • 2 large handfuls arugula
  • 1 small head Belgium endive, roughly chopped
  • 1 ripe pear, cored, thinly sliced
  • pinch of sea salt
  • Walnut Vinaigrette Ingredients
  • 1 cups walnuts
  • 2 tablespoons minced shallots
  • 2 teaspoons sea salt
  • 1/2 cup water
  • 1/4 cup sherry vinegar
  • 1/2 cup extra-virgin olive oil


1. Preheat the oven to 350F

2. First make the vinaigrette. In a blender, puree 3/4 cup of the walnuts with the shallots, salt, water, vinegar and olive oil until everything is well incorporated. Refrigerate the vinaigrette until you’re ready to serve.

3. Place the remaining 1/4 cup walnuts on a baking sheet and toast in the oven, stirring occasionally, until they are golden brown, about 8-10 minutes. Set them aside to cool completely.

4. In a large bowl, toss together the arugula, endive, pear slices and salt. Pour in enough vinaigrette to evenly coat the greens. Divide the salad between 2 serving plates and sprinkle the toasted walnuts over the top. Add some cooked chicken or salmon if desired.


This recipe is from Clean Eats by Alejandro Junger, M.D.

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