EASY GRILLED PEAR AND ROCKET SALAD
Let’s make this easy Grilled Pear and Rocket Salad. Grilled sweet pears mixed with salty shaved Parmesan on a bed of crunchy, peppery rocket leaves are a match made in heaven. Crisp and refreshing, this simple salad is perfect for Christmas lunch, special occasions, or as a light summer dish.
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Do you know that moment when you’re invited to a BBQ or a dinner party, and the host casually mentions, “You don’t have to bring a thing… or maybe just a SIMPLE SALAD!”? I’ve always wondered how simple this salad actually has to be. And that’s when the struggle kicks in.
Of course, we don’t want to settle for just any simple salad! We want a salad that’s not only easy but also delicious, one that will be the star of the event and leave the plate empty. Can you relate? Well, fear not, my friend! I’m thrilled you’re here because today, I’m going to share with you the most amazing pear and rocket salad, topped with freshly shaved Parmigiano Reggiano! Let’s do it!
Why you should try this recipe:
- Easy to Make: This simple pear arugula salad comes together in under 20 minutes.
- Nourishing: Made with a handful of fresh ingredients, this salad is a wholesome treat that adds to your leafy greens quota and supports your overall well-being.
- Showstopper: With its eye-catching presentation, it’s the perfect dish to bring to a friend’s BBQ party, even when you’ve been told not to lift a finger.
- Kid-Approved: Even picky eaters will love this recipe, especially with the grilled pear twist!
- Delicious: The sweetness of the pear, the peppery flavor of arugula, and the saltiness of Parmesan cheese create a perfect combination of flavors.
This was the perfect fall salad. Thanks for another great recipe.
Paula
Ingredients
Creating this delicious and wholesome salad requires just a handful of simple ingredients. Here is what we will need to make it:
- Baby Rocket Leaves: Known as arugula in the USA and rucola in Italy, these leaves are best when fresh and young. Baby leaves have a milder taste compared to mature ones, making them more appealing to kids.
- Pears: Use slightly underripe pears to ensure they hold their shape during cooking. Overripe pears can become mushy, and we want the pear slices to stay intact.
- Parmesan Cheese: For the best flavor, choose imported Italian Parmesan cheese, known as Parmigiano Reggiano.
Find the full list of ingredients in the recipe card below.
Savings Tips:
If you’re on a budget, Grana Padano is a slightly more affordable yet delicious alternative.
Substitutions and variations:
- Leafy Greens: Substitute baby spinach or mixed greens for rocket leaves.
- Pears: Use peaches instead of pears for a different fruit twist.
- Cheese: Swap Parmesan with feta, goat cheese, or blue cheese for varied flavors.
- Nuts: Add toasted walnuts, pecans, or almonds for extra crunch and nutrition.
- Dressing: If balsamic vinaigrette isn’t your preference, feel free to substitute it with fresh lemon juice.
How to make grilled pear and rocket salad
You may have tried making a similar salad before, but I guarantee this is the easiest and most exceptional arugula salad recipe you’ll find. The key to my version of this amazing pear salad? Swiftly grilling the pears. It will make a huge difference in how the salad tastes.
- Wash and dry the rocket leaves using a salad spinner. Transfer them to a large bowl or serving platter and set aside.
- In a small jar, blend all the dressing ingredients until well combined.
- Arrange the grilled pear slices on top of the bed of arugula. Drizzle the prepared dressing over the salad and generously sprinkle with Parmesan shavings to finish.
- Voilà! Your perfect side dish is now ready to impress!
The detailed instructions are in the recipe card below.
The grilled pear
Now, let’s talk about the grilled pear. To create this important element, you’ll need some firm pears. Begin by washing and slicing the pears before placing them on a BBQ, griddle, or frying pan until they are slightly caramelized and golden.
Remember, it’s key not to overcook the pears.
SERVING SUGGESTIONS:
This rocket salad with pear recipe offers a range of delicious serving options. It’s a perfect dish for a BBQ party. Moreover, rocket pear salad is a perfect choice for Christmas gatherings, suitable for both lunch and dinner.
I quite often make it during the week as well. This delicious recipe is so easy to prepare and paired with zesty baked lemon garlic chicken thighs or pan-fried chicken drumsticks, it effortlessly transforms your dinner plate. With my kids eagerly savoring every bite, I’m content knowing they’re enjoying a nutrient-packed meal.
Expert Tips:
1. Opt for Underripe Pears: Choose underripe, crunchy pears to prevent them from falling apart during grilling or barbecuing.
2. Choose Baby Rocket Leaves: Baby rocket leaves provide a milder, kid-friendly taste compared to mature leaves.
3. Shave Parmesan Properly: Use a julienne peeler or vegetable peeler to create long, thin strips of Parmesan. These will cling to the pear and arugula, blending sweetness, saltiness, and peppery zest with a delectable balsamic dressing.
4. No Barbecue? No Problem: If you don’t have a barbecue, a griddle or frying pan with a splash of olive oil works just as well for grilling the pears.
How to store
- If you have any leftovers, store the salad in an airtight container in the refrigerator.
- To keep the salad at its freshest, it’s best to store the dressing separately and drizzle it over the salad just before serving.
- If you’ve grilled extra pears, store them separately to maintain their texture and prevent sogginess.
- Enjoy the salad within a couple of days.
Can I Make It in Advance?
While this grilled pear and rocket salad is best when freshly assembled, you can prepare some components ahead of time to make serving easier, especially for special occasions like Christmas lunch or dinner.
- Rocket: Wash and dry the rocket leaves, then store them in an airtight container in the fridge. For convenience, you can use a prewashed rocket.
- Parmesan: Shave the Parmesan cheese and keep it in an airtight container in the fridge.
- Dressing: Prepare the dressing in a Mason jar and refrigerate. It will stay fresh for 1-2 weeks—just shake well before using.
- Grilled Pears: Grill the pears ahead of time and store them in an airtight container in the fridge. For the best texture, grill the pears close to serving time, but you can prepare them up to a day in advance if needed
More Salad Recipes You’ll Love
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
📖 RECIPE
EASY GRILLED PEAR AND ROCKET SALAD
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Ingredients
- 200 g of baby arugula leaves rocket salad washed and dried
- 1-2 big pears thinly sliced. You can use any pear variety.
- 20 g of Parmesan shaved with a Julienne peeler or coarsely grated.
Dressing:
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of any sweet and sticky balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon honey optional, only use if your balsamic vinegar is very sour
- Salt and pepper to season
Instructions
The rocket salad
- Give the arugula leaves a thorough wash in a salad spinner, ensuring they're completely dry. Transfer the dry leaves to a spacious salad bowl or serving platter, and set them aside.
The dressing
- Prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, and optionally, honey, in a small glass jar. Shake the jar vigorously to combine. Set the dressing aside for later use.
The grilled pear
- Halve the pear and lay one of the cut sides flat on the chopping board. Proceed to slice the pear into thin, even slices.
- Place the pear slices on a hot bbq or griddle and cook them for 30-40 seconds on each side, or until you can see the griddle lines.
- If using a frying pan, heat 1 tbsp of extra virgin olive oil on high-medium heat. Place pear slices so they are all laying flat in the frying pan and cook them for one minute on each side. Make sure not to cook the pear slices for too long or they get too mushy.
- Take the pear slices out and place them on a big plate to cool down completely.
Bring it all together
- Shake the dressing once again and drizzle it over the salad leaves, toss gently.
- Generously sprinkle shaved parmesan over the salad and arrange the grilled pears on the top.
- Enjoy!
Video
Notes
- Opt for baby rocket leaves if available; they offer a milder taste and are often favored by kids.
- Arugula goes by several names, including rocket, rucola, rucoli, rugula, colewort, and roquette.
- For those not fond of Parmesan cheese, consider goat’s, feta, or blue cheese as alternatives.
- Feel free to replace balsamic vinegar with lemon juice. To offset the tartness, add 1 teaspoon of honey.
- Apply the dressing just before serving the salad.
This was the perfect fall salad. Thanks for another great recipe.
This looks so amazing! Surely tastes delicious!
This seems so simple but it is wildly delicious. I’ll definitely be making again!
I make this salad all the time but grilling the pear – genius!!
This looks so beautiful!
Thanks mum!! ❤️