Arugula, Pear & Orange Salad

The bitterness of the arugula and the sweetness of the pear are a classic pairing, but the blood orange here is what makes the combination feel current. Lemon juice keeps the pear from browning; pine nuts add crunch; balsamic and olive oil dress it lightly without overpowering anything. The Pecorino goes on last, shaved rather than grated, so it lands in pieces large enough to taste.

Blood orange has a short window, and this is one of the best reasons to use it while it’s around. When the season passes, navel orange works fine; the color is different but the balance holds. Two bowls, one good knife, and about ten minutes from board to table.

Why This Combination Works

Arugula and pear is a classic pairing because bitterness and sweetness balance each other so naturally. The blood orange pushes that balance further, adding acidity and a color contrast that makes the bowl look composed without any real effort. Pecorino Romano shaved in pieces rather than grated is what makes this feel like a restaurant salad; the shavings land in the bowl as distinct things you can actually taste, rather than disappearing into the background. The balsamic dressing is just enough to coat without overpowering the fruit.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Arugula – a bitter green, and if that’s not your thing use spinach or any other green instead.
• Pear – pick a pear that is sweet and ripe. I used a Bosc pear; sweet and soft.
• Orange – I used blood oranges for color reasons, but traditional oranges will work as well.
• Pine nuts – can be substituted with walnuts or pecans.
• Pecorino Romano – please use the real stuff. It may be a little bit more expensive than the make-beliefs, but you will definitely taste the difference. It is worth it.
• Dressing: balsamic and olive oil, salt and pepper.

How to Make Arugula, Pear & Orange Salad

Step 1 – Make the dressing by whisking balsamic vinegar, olive oil and salt and pepper until you have a smooth mixture.

Step 2 – Peel and core pears, thinly slice them and sprinkle them with lemon juice. Check out this post and learn how to peel and section the orange.

Step 3 – Place the arugula in a bowl and mix with the dressing.

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Step 4– Arrange the pear and orange wedges on top of the salad and sprinkle with the toasted pine nuts.

Step 5 – Use a vegetable peeler and cut thin slices from the Pecorino Romano cheese and transfer to the salad bowl. Keep rest of the cheese shavings and serve alongside the salad.

Storage Note

Please dress a composed salad like this Arugula, Pear & Orange Salad just before serving, as the pear pieces will brown within hours. To prevent that you can drizzle them with orange or lemon juice.

Other Recipes with Arugula to Try