Arugula, Beet, and Pear Salad

Arugula, beet and pear salad is a refreshing winter salad with the perfect combination of peppery greens, hearty beets and crisp, sweet, pear chunks. Try this easy salad to add a bit of color and a punch of flavor to any meal this season.

Winter months can be long and sometimes a little zip is nice. This arugula, beet and pear salad complements those cozy comfort food flavors that we’re used to in winter. Using fresh, seasonal ingredients, it’s so easy to make; not to mention, it’s very good for health!

This salad is fancy enough to serve as an addition to a holiday meal, or you can serve it on a week night, along with a warming soup and some fresh bread… either way, it’s sure to be a winner whenever it shows up at meal time!

Now, onto the best part… it tastes fantastic! Add a homemade vinaigrette drizzled right into the salad before serving, and you have a tangy, delicious salad.

Why You’ll Love this Arugula, Beet and Pear Salad

• Easy recipe that comes together in just minutes
• Has all the right flavors and textures – tangy, sweet, peppery, crunchy
• It looks beautiful with any seasonal meal

Ingredients

For the salad:

• Arugula leaves – Peppery arugula contains the same phytonutrients as broccoli, kale and Brussels sprouts – great for winter!
• Beets – High fiber beets add some natural sweetness
• Pear chunks – Pears are also high in fiber and Vitamin C for winter months
• Optional add-ins: Toasted chopped nuts, feta or Parmesan cheese, minced onion, dried fruit

For the Vinaigrette:

• Olive oil – Healthy, rich olive oil is the perfect base for the vinaigrette and adds depth
• Agave or maple syrup – Use either one for a touch of wholesome sweetness
• Lemon juice – Fresh lemon juice is best and you can even add a little lemon zest if you feel like it
• White wine vinegar – It’s neutral profile helps carry the vinaigrette without overpowering
• Salt and pepper – to taste

How To Make Arugula, Beet and Pear Salad

The measurements for this salad are somewhat loose, as you can make as much or as little as you like. This recipe is just enough for 2two people but you can easily adjust up for more servings.

1. Chop the pears into small chunks, no more than ½ inch wide.
2. Add the arugula. If it is large-leafed, gently tear the leaves to a more manageable size.
3. Grate your beets and gently toss into the pears and arugula.
4. For the vinaigrette, I like to just drizzle all the ingredients on top of the salad fixings and lightly toss. So, you’ll add in your olive oil, lemon juice, wine vinegar, maple or agave syrup, salt, and pepper. If you like garlic and/or onion in your salad dressing you can add a pinch of onion or garlic powder.
5. Toss again, and you’ll see the pears turn a lovely pink color.
6. Mix well enough to disperse the dressing ingredients throughout the salad.
7. Serve immediately.

How To Store

This salad is best enjoyed immediately upon mixing, so if you need to make ahead, combine the pears, arugula and beets and add the vinaigrette just before serving.

Tips And Variations

• Don’t make ahead of time and let sit for too long. The arugula will wilt and no one likes a soggy salad!
• Don’t worry about the color of your pears. For this salad, you’ll cut the pears and add them right at the last minute. The pear chunks will turn a lovely shade of light pink from the grated beets – so pretty! I like to choose pears that are still firm and slightly under-ripe for this recipe; not quite as firm as an apple, but with a nice little crunch that adds something to the salad.
• You can finely grate the beets. Or just use the regular grating holes on your grater – your choice – I’ve tried this salad both ways and I prefer the larger shreds of beets. Either way, they will taste great!
• Try some add-ins. Toss in some toasted pecans or walnuts, minced onion, Parmesan cheese, dried fruits, like cranberries or goji berries, or feta cheese (remember, the feta will turn pink!).