Pear Arugula Salad with Chestnuts

Sweet pears and peppery arugula make a classic autumn pairing in American kitchens when local fruit hits its peak. Roasted chestnuts lend buttery richness beside toasted walnuts, shaved Parmesan, and a bright honey-lemon dressing.

Serves 4 · 15 min prep

Estimate for one serving

• 285 cal
• 7g protein
• 32g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 large ripe pears
• 6 cups baby arugula
• 1 cup roasted chestnuts
• 1/3 cup toasted walnuts
• 1/3 cup shaved Parmesan
• 3 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Instructions

1. 1Rinse the arugula and spin or pat completely dry so the leaves stay crisp. Place in a wide salad bowl.
2. 2Halve the pears, core them, and slice into thin wedges, leaving the skin on for color and texture.
3. 3Roughly chop or crumble the roasted chestnuts so you get both larger pieces and smaller bits.
4. 4In a small jar or bowl, whisk the lemon juice, olive oil, honey, Dijon, salt, and pepper until the dressing looks emulsified and glossy.
5. 5Taste the dressing and adjust with a pinch more salt or a drop of honey if the pears are very tart.
6. 6Add the pear slices and chopped chestnuts to the arugula. Drizzle three-quarters of the dressing over the top.
7. 7Toss gently with clean hands or tongs so every leaf gets a light coat without bruising the pears.
8. 8Scatter the toasted walnuts, shaved Parmesan, and fresh thyme leaves over the salad.
9. 9Drizzle the remaining dressing the edges, give one final light toss, and serve immediately while the pears are still crisp and cool.