The delicious Layered Arugula Salad With Pear Vinaigrette

  • Yield: 1
  • Servings: 5
  • Prep Time: 15m
  • Ready In: 15m
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Nutritional Info

This information is per serving.

  • calories

  • fat

  • saturated fat

  • sodium

  • carbs

  • protein


This is a great salad to bring to a potluck. It looks impressive, and since it is not wholly dressed with vinaigrette in the bowl, it stays crisp and fresh even if it sits for a little while. I also like to serve this when the main course is soup, and I want to dress things up a bit. The salad is particularly beautiful when it’s layered as instructed here, but of course, you can put all the ingredients in a large salad bowl and toss them together just like a regular salad. When pomegranates are unavailable, I use dried cranberries in their place


  • ¼ cup pear vinegar
  • 2 tablespoons minced shallot
  • ½ teaspoon kosher salt
  • 2 teaspoons whole-grain Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup walnut oil
  • ¼ cup grapeseed oil or mild, extra virgin olive oil
  • 5 ounces baby arugula (about 5 cups)
  • 2 firm-ripe pears, peeled if desired, cored, and cut into thin wedges
  • 1 cup pomegranate arils (from about 1 pomegranate)
  • 1 cup Buttered Walnuts
  • ½ cup coarsely crumbled blue cheese (about 4 ounces)


Step 1

To make the pear vinaigrette: In a medium bowl, whisk together the vinegar, shallot, and salt. Let sit for 5 minutes.

Step 2

Whisk in the mustard and pepper. Whisking constantly, add the oils in a slow, steady stream. Whisk again just before serving. Store in an airtight container in the refrigerator until needed and for up to 4 days.

Step 3

To make the arugula salad: Spread half of the arugula in a medium glass-serving bowl (preferably with straight sides, such as a trifle bowl).

Step 4

Arrange half of the pears over the arugula. Sprinkle with half of the pomegranate arils and half of the walnuts.

Step 5

Repeat the layers once more. Scatter the blue cheese over the top.

Step 6

Just before serving, drizzle a few spoonsful of vinaigrette over the salad, just enough to gloss the arugula, and pass the rest at the table.

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