Pear and rocket salad is a simple side dish or lunch that is so easy to make.
With the peppery tang of rocket, (arugula), crunch of walnuts, the natural sweetness of pears, this salad also has a generous crumbling of Stilton cheese, for added creaminess.
Perfect for summer eating, barbecues, or just with grilled meats, this salad is so versatile too.
When I grew up salad was always a predicatable affair of round lettuce, slices of cucumber and tomato wedges. That was it!
Nowadays, I like plenty of variation to include fruits, nuts, cheese and raw vegetables.
Pears have long been a partner for Stilton cheese, so I've kept this classic combination along with walnuts in a tangy honey and mustard dressing.
This pear and rocket salad makes a simple side dish, that really goes with barbecued meats, roast meats or just a humble sausage. However, it is also great as a simple salad for lunch or a picnic.
❤️ Why you will love this recipe
- Prepared in just 15 minutes.
- Great as a meal or side dish.
- Perfect for summer eating.
- Easy to vary the ingredients.
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- rocket - this is easy to buy in bags in most supermarkets. It has a warm, peppery taste.
- walnuts - as the walnuts will be chopped, it's fine to buy walnut pieces, as they are normally cheaper.
- Stilton - also known as the king of cheeses, this creamy and tangy cheese is also slightly salty, so I don't put it in the dressing.
- oil - extra virgin olive oil for dressings that are not heated. This is the first press of the oil and has more flavour than normal olive oil.
- mustard - for extra texture, I've used wholegrain mustard.
- vinegar - white wine vinegar.
- pears - conference pears are commonly available and are great raw or cooked, as they hold their shape. They are a naturally sweet dessert pear.
- lemon juice - the lemon juice is to stop the sliced pears from discolouring, so lemon juice out of a bottle is fine to use.
- pepper - freshly ground black pepper.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- sharp knife
- cutting board
- large bowl or serving dish
Put the ingredients for the dressing; pepper, oil, vinegar, lemon juice and mustard into a small bowl.
Mix with a fork to combine.
Rough chop the walnuts.
They don't need to be a particular size, just no large pieces.
Wash the pears, but there is no need to peel.
Cut the pears in half lengthways.
Trim off the stalk end and cut a 'v' shape out to remove the core.
Slice each pear lengthways into fine slices.
Put the pear slices in a bowl with lemon juice and stir to coat.
Place the rocket into a large bowl or serving dish.
Add the dressing and toss well to combine.
Stir in the walnut pieces.
Arrange the pear slices and crumble over the Stilton cheese to serve.
🥗 Serve with
- Slow Roast Lamb Shoulder
- Devilled Chicken
- Baked BBQ Chicken Wings
- Simple Roast Gammon
- Roast Rib of Beef
- Jacob's Ladder Beef
- Pheasant and Venison Casserole
- Pheasant Breast with Wild Mushroom Sauce
- Roast Venison Haunch
- Pan Seared Sea Bass
- Baked Monkfish Tails
- Baked Salmon
- Vietnamese Grilled Chicken
- Lincolnshire Sausage Skewers
- Spider Steak with Tarragon Butter
- Flanken Short Ribs
- Spatchcock Duck
- extra virgin olive oil - use normal olive oil, nut oil or avocado oil.
- white wine vinegar - apple cider vinegar also works well in dressings.
- walnuts - pecans have a similar crunch and flavour.
- wholegrain mustard - use Dijon mustard.
- Stilton - try feta or grilled halloumi.
Use some of these ideas
- mixed lettuce
- Refrigerator - best eaten on the same day or cover and refrigerate for a day.
🍱 Prepare in Advance
- Prepare the walnuts, dressing and pears a day in advance and assemble just before serving.
Absolutely, I do this all the time, especially when I have leftovers at Christmas.
There are so many uses for Stilton, from a steak, onion and Stilton sandwich to a broccoli and Stilton soup and pear and rocket salad.
Simple cut into portions and wrap in cling film or foil. I prefer to wrap in baking parchment first.
Freeze the Stilton for up to 3 months. Cheese often becomes crumbly when frozen, so thaw it overnight slowly in the refrigerator if you want to slice it.
More salad ideas
- Creamy Cucumber Salad
- Courgette Salad
- Tomato and Onion Salad
- Fennel and pear Salad with Blue Cheese
- Raw Mushroom Salad
- Edamame, Broccoli and Asparagus Salad
- Tarragon Potato Salad
- Spicy Crab Salad
Pear and Rocket Salad
- Sharp knife
- cutting board
- large bowl or serving dish
- 120 g rocket 2 small bags
- 100 g walnuts
- 100 g Stilton
- 1 tablespoon lemon juice
- 2 pears
For the dressing
- 2 tablespoon extra virgin olive oil
- 1 teaspoon wholegrain mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon pepper
- Put the ingredients for the dressing; pepper, oil, vinegar, lemon juice and mustard into a small bowl and mix with a fork to combine.
- Rough chop the walnuts.
- Wash the pears and cut the pears in half lengthways.
- Trim off the stalk end and cut a 'v' shape out to remove the core.
- Slice each pear lengthways into fine slices.
- Put the pear slices in a bowl with lemon juice and stir to coat.
- Place the rocket into a large bowl or serving dish.
- Add the dressing and toss well to combine.
- Stir in the walnut pieces.
- Arrange the pear slices and crumble over the Stilton cheese to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More salad recipes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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I love the combination of ingredients in this salad recipe. So delicious. Thanks for sharing.
A delicious and healthy salad that is perfect for any night of the week. Looking forward to serving this during the summer months.
Such a wonderful combination of flavors in this salad. Definitely the perfect side and I love how easily it comes together.
With the warm weather just around the corner, this is the perfect patio salad.
Such a delicious combination for a salad. We loved it.
I love rocket salads, and what a great idea to add pear. Can't wait to try this out!
I love how the peppery rocket is balanced out with the sweetness of the pears and the creaminess of the Stilton cheese. And the addition of crunchy walnuts sounds perfect. I can definitely see myself enjoying this salad as a side dish with a grilled steak or chicken, or as a light and refreshing lunch option.
I love this simple salad. It has such wonderful big bold flavors!
Loved the recipe, it is easy and yet delicious. Full of spring flavours.
This is such an amazing flavor combination!! Thank you so much for the recipe!
I made grilled cheese for lunch and added this as a side salad and it was perfect! Loved getting some greens along with a more decadent main for lunch today!
This was so delicious with the crunch of the nuts and the tang from the cheese! It complemented the pears so nicely. This was so good on the side with baked salmon. Thank you for sharing the recipe!
This pear and rocket salad sounds absolutely delicious! I love the combination of the peppery arugula, the sweetness of the pears, and the crunch of the walnuts. And adding Stilton cheese to the mix? That sounds like the perfect finishing touch. I can't wait to try this recipe for lunch or as a side dish for dinner. Thanks for sharing!!
Pear and rocket salad was so good, how easy and quick to put together. Loved your neatly cut pear slices 🙂
What a beautiful light salad to pair with any main. My little ones like pear and I can't to make this next Sunday dinner, Thanks for sharing!