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Roasted Pear Arugula Salad with Spiced Pecans & Parmesan

This roasted pear and arugula salad is a perfect blend of sweet, savoury, and spicy—tossed with spiced pecans, shaved Parmesan, and a zesty Dijon vinaigrette. It’s vegetarian, gluten-free, and ideal as a side or elegant starter for fall dinners or holiday gatherings.
Servings: 2
Calories: 287.3kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

For the Spiced Pecans

  • ¼ cup pecan raw halves
  • ½ tsp olive oil
  • ½ tsp maple syrup optional, for light glaze
  • ¼ tsp cinnamon ground
  • 1 pinch nutmeg ground
  • 1 pinch salt

For the Roasted Pear

  • 1 pear Bartlett or Bosc, ripe but firm, cored and cut into 6–8 wedges
  • ½ tsp olive oil
  • 1 pinch cinnamon optional

For the Salad

  • 3 cups baby arugula
  • 2 tbsp Parmesan cheese shaved
  • 1 tbsp red onion thinly sliced
  • 1½ tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Equipment

  • Baking sheets
  • Parchment paper
  • Small mixing bowls
  • Whisk or small jar (for dressing)

Instructions

Toast Pecans

  • Preheat oven to 350°F (175°C).
  • Toss pecans with olive oil, maple syrup, cinnamon, nutmeg, and salt.
    ¼ cup pecan, ½ tsp olive oil, ½ tsp maple syrup, ¼ tsp cinnamon, 1 pinch nutmeg, 1 pinch salt
  • Spread on a parchment‑lined baking sheet and bake for 6–8 minutes, stirring halfway, until fragrant. Let cool completely.

Roast the Pears

  • Increase oven temp to 400°F (200°C).
  • Toss pear wedges with olive oil and cinnamon (if using).
    1 pear, ½ tsp olive oil, 1 pinch cinnamon
  • Arrange on a parchment‑lined baking sheet and roast for 12–15 minutes until just tender and lightly caramelized.
  • Let cool slightly so the arugula doesn’t wilt.

Make the Dressing

  • Whisk olive oil, apple cider vinegar, Dijon, salt, and pepper in a small jar or bowl.
    1½ tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 pinch salt, 1 pinch pepper
  • Toss arugula with dressing until lightly coated.
    3 cups baby arugula
  • Arrange roasted pears, Parmesan shavings, and red onion over the top.
    2 tbsp Parmesan cheese, 1 tbsp red onion
  • Sprinkle with cooled spiced pecans.

Cooking Tips

  • Choose a Firm, Ripe Pear – Bartlett or Bosc work well for roasting without falling apart.
  • Cool Ingredients Slightly Before Assembling – Prevents wilting of the arugula.
  • Make it Vegan – Omit Parmesan or substitute with vegan cheese or nutritional yeast.
  • Sweetness Control – Skip or reduce maple syrup and honey for a lower-sugar version.
  • Add Protein – Pair with grilled chicken, salmon, or lentils for a complete meal.
  • Storage Tip – Dress only what you plan to serve immediately to prevent sogginess.

Nutrition

Nutrition Facts
Roasted Pear Arugula Salad with Spiced Pecans & Parmesan
Serving Size
 
1.5 cups
Amount per Serving
Calories
287.3
% Daily Value*
Fat
 
23.3
g
36
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
3.4
mg
1
%
Sodium
 
156.5
mg
7
%
Potassium
 
293.8
mg
8
%
Carbohydrates
 
18.9
g
6
%
Fiber
 
4.9
g
20
%
Sugar
 
11.3
g
13
%
Protein
 
4.2
g
8
%
Vitamin C
 
8.9
mg
11
%
Vitamin D
 
0.03
µg
0
%
Calcium
 
133.8
mg
13
%
Iron
 
1.1
mg
6
%
Magnesium
 
41.2
mg
10
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.