Pear Arugula Salad with Maple Vinaigrette - Cook For Your Life-anti-cancer recipe

Pear Arugula Salad With Maple Vinaigrette

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

This Pear Arugula Salad with Maple Vinaigrette is a wonderful fall starter salad and a great way to use arugula. If you can, make your salad with small-leaved wild arugula. Its pepperiness, in combo...


  • 1 recipe Maple Vinaigrette
  • 4 cups baby arugula, washed
  • 2 firm-ripe Bosc or Bartlett pears, washed, cored, quartered and sliced
  • ⅓ cup crumbled blue cheese
  • ¼ cup walnuts, coarsely chopped

Nutrition Facts


148 cals


8 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

2 g


16 g


10 g


4 g


4 g


131 mg


  1. Make the vinaigrette in the bottom of a large bowl.
  2. Add the arugula, pears, cheese and walnuts.  Toss to coat. Serve immediately.

Chef Tips

To tell if a pear is ripe, give its neck a slight squeeze. It if gives, your pear will be sweet and juicy. Bartlett pears tend to be much softer and sweeter than Bosc, but for this salad don’t use pears that are over ripe. The thin slices won’t stay in one piece if they are.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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