Arugula, Pear and Orange Salad

By Mark Bittman

Updated June 11, 2024

Arugula, Pear and Orange Salad
Yunhee Kim for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Leslie Siegel.
Total Time
15 minutes
Rating
4(246)
Comments
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Ingredients

    For the Salad

    • 1orange
    • 2pears
    • 4cups arugula
    • ¼cup pitted green olives
    • 2tablespoons chopped fresh mint and dressing

    For the Dressing

    • 1cup olive oil
    • ⅓cup sherry vinegar or wine vinegar (or to taste)
    • 1 to 2teaspoons Dijon mustard
    • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

285 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 1 gram protein; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.

  2. Step 2

    Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.

Tip
  • Dressing variation: Skip the mustard. Use red-wine vinegar and add 1 tablespoon chopped cilantro, ¼ teaspoon cumin and a pinch of coriander.

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Ratings

4 out of 5
246 user ratings
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Comments

Dayna

I rarely follow any recipe to the T, but I did for this salad. I made the alternate dressing under “TIP” and it was the best salad I’ve made in years—and I eat salad daily. The sweetness of the orange combined with the salty olive was to die for. Add a pinch of big flaky salt and fresh ground pepper. Yum.

Susan B

Basil works, too.

Tori

Wasn't sure about the combination of olives and fruit, but we loved it. I used butter lettuce (hubby doesn't like arugula), and added some toasted almonds. Delicious and would work with many variations of fruit.

Judi P.

Making it tonight with an arugula/baby kale mix, adding candied pecans, Roquefort, cucumber, and dressing it with Bobby Flay’s Smoky Orange Vinaigrette.

wendy

This is delicious- I used some dried mint from a tea bag in the dressing, and it was lovely. Next time I will try the cumin and coriander dressing.

Carbonshrink

Made this as written for Thanksgiving dinner, and everyone loved it! This is something I will definitely make again.

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