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Rocket and Pear Salad in a large bowl with a small bowl of walnuts on the side.

Rocket and Pear Salad

Peppery rocket (arugula) is paired with crumbled blue cheese, sweet pears, toasted walnuts, and a simple vinaigrette.
Course Salad, Side Dish
Cuisine American
Prep Time 8 minutes
Assembly Time 2 minutes
Total Time 10 minutes
Servings 4 servings
Calories 338kcal



  • 6 cups baby rocket (arugula)
  • 1 ripe pear cored, thinly sliced
  • 3/4 cup walnuts toasted and roughly chopped
  • 1/2 cup blue cheese crumbled, or gorgonzola


  • 3 1/2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil


  • Toast walnuts by tossing in a dry frying pan for 1-2 minutes. 
  • Add the rocket, pear, walnuts to a large bowl. Pour dressing overtop. Crumble the blue cheese overtop. Serve. (Note: you won’t need all of the dressing).


  • In a small bowl whisk the cider vinegar, honey, salt, pepper, and olive oil.  


Rocket is peppery. (Also known as arugula).
Substitutions: You can substitute apples for the pears, pecans for the walnuts and gorgonzola, feta or goat cheese for the blue cheese.
Only dress what you’ll eat, as this salad doesn’t store well once dressing is poured overtop. (Store salad and dressing separate).
Make ahead: You can make the salad dressing ahead of time. The dressing will keep in the fridge for 3-4 weeks. 
Makes 2 servings or 4 side salad servings. 


Calories: 338kcal | Carbohydrates: 13g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 536mg | Potassium: 268mg | Fiber: 2g | Sugar: 10g | Vitamin A: 846IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg