Short on time but still want something fresh and impressive? This walnut, parmesan, pear and rocket salad is my go-to when I need a quick win. It's crunchy, peppery, sweet and salty - and it's ready in minutes.
I make this on repeat for BBQs, busy weeknights and easy lunches. It's one of those salads everyone asks for the recipe for, and it pairs perfectly with favourites like my Halloumi and Zucchini Fritters or Roast Pumpkin, Feta and Caramelised Onion Tart.
A Quick Look At The Recipe
✅ Recipe Name: Walnut, Parmesan, Pear & Rocket Salad
🕒 Ready In: 10 minutes
👪 Serves: 6
🍽 Calories: 211 per serve
🥣 Main Ingredients: rocket, fresh pears, toasted walnuts, shaved parmesan and balsamic glaze
📖 Dietary Info: vegetarian, gluten-free
⭐ Why You'll Love It: Fresh, crunchy and full of flavour, this easy salad is perfect for BBQs, busy weeknights or a light lunch - and it's always a crowd-pleaser.
SUMMARIZE & SAVE THIS CONTENT ON
I had this yesterday courtesy of my sister-in-law. So with her tick of approval and the fabulous texture, crunch and flavour, this recipe is now in my favourites. Thanks so much!
- Sandi
This walnut, parmesan, pear and rocket salad is all about balance. You get crisp, juicy pear, peppery rocket, crunchy toasted walnuts and salty parmesan, finished with a drizzle of sweet balsamic glaze. Every bite has texture, flavour and just the right amount of fancy - without any fuss.
If you love fresh, feel-good salads, be sure to try my Cypriot Grain Salad or give the Jennifer Aniston Salad a go next - both are easy, nourishing and perfect for sharing.
Why You're Going To Love This Recipe
- Ready in under 10 minutes - perfect for busy mums, last-minute BBQs and surprise guests.
- Minimal ingredients, big flavour - no fancy steps or odd pantry items required.
- Sweet meets savoury - juicy pear, peppery rocket, salty parmesan and a drizzle of sweet balsamic.
- Super versatile - serve it as a side, light lunch or add protein to turn it into dinner.
- Always a crowd-pleaser - easy to double for parties, BBQs or school lunches.
Jump to:
Salad Ingredients
You only need a handful of ingredients to make this simple side dish - fresh, flavour-packed and ready in minutes.
- Rocket/arugula: Choose bright green, crisp leaves for the best peppery flavours.
- Firm pears: Packham, Corella, Asian or Bosc pears all work beautifully. There's no need to peel - just core and slice thinly.
- Walnuts: Lightly toasting them first boosts both flavour and crunch and is well worth the extra minute.
- Balsamic glaze: Thicker and sweeter than balsamic vinegar, it coats the salad without making the rocket soggy.
Variations
This salad is super flexible, so feel free to mix things up to suit what you have on hand.
- Nut-free: Swap the walnuts for roasted pepitas, pumpkin seeds or sunflower seeds.
- Make it a meal: Add grilled chicken, lamb or pan-seared salmon for extra protein.
- Change the greens: Baby spinach works beautifully if you don't love rocket.
- Mix up the nuts: Swap the walnuts for toasted pecans, almonds, cashews or pistachios.
- Cheese swap: Try crumbled feta or blue cheese for a more tangy flavour.
- Seasonal twist: A handful of dried cranberries or pomegranate seeds adds colour and a little sweetness.
How To Make Walnut, Parmesan, Pear & Rocket Salad
Make this fresh and easy rocket and pear salad in just a few steps:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the base: Lay washed and well-drained rocket leaves in a large serving bowl.
- Top the roquette with thinly sliced pear.
- Sprinkle over the shaved parmesan cheese.
- Scatter lightly toasted walnuts across the top.
- Drizzle balsamic glaze over just before serving.
- Season with salt and pepper, toss gently and serve!
Recipe Tips
- Toast the walnuts: A quick toss in a dry pan until fragrant makes them extra crunchy and boosts flavour.
- Add the glaze last: Drizzle the balsamic glaze just before serving to keep the rocket fresh and crisp.
- Stop pears browning: If prepping ahead, toss the sliced pear in a little lemon juice.
- Storage: Keep leftovers without dressing in an airtight container in the fridge for up to 24 hours.
- Freezing: This salad isn't freezer-friendly - it's best enjoyed fresh.
- Serving idea: Delicious with crusty bread or a little crisp prosciutto on the side.
Pear & Rocket Salad FAQs
Firm pears work best so the salad stays crisp. Packham, Corella, Asian or Bosc pears all hold their shape well and won't go mushy.
You can prep the ingredients ahead, but don't assemble the salad until just before serving. Store the rocket, pears and walnuts separately, then add the balsamic glaze at the last minute to keep everything fresh.
Balsamic glaze is best because it's thicker and slightly sweet, so it coats the salad without making the rocket soggy. Regular balsamic vinegar can be used in a pinch, but add it sparingly.
This salad pairs beautifully with grilled meats, roast chicken, sausages or seafood. It's also delicious served with crusty bread for an easy lunch.
More Flavour Packed Salad Recipes
Check out some more of my favourite salad recipes:
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Walnut, Parmesan, Pear & Rocket Salad
Ingredients
- 120 g rocket (argula)
- 2 small pears cored and thinly sliced, see notes
- 120 g (1 cup) walnuts lightly toasted
- 40 g (½ cup) shaved parmesan cheese
- 2 tbs balsamic glaze see notes
Instructions
- Layer the rocket, pear, parmesan and walnuts into a large serving dish or bowl.
- Drizzle over the balsamic glaze just before serving and toss to combine. Season with salt and pepper.
Notes
- Walnut toasting - toast walnuts in a dry pan until fragrant - it boosts taste and crunch factor.
- Parmesan - use a block of parmesan and shave your own, or buy pre-shaved parmesan for convenience.
- Use a firm variety of pear - such as packham, corella, Asian pear or bosc. No need to peel, simply core and cut into thin slices.
- Keep it crisp: Add dressing just before serving to stop the rocket wilting.
- Prevent browning: Toss pear slices in a splash of lemon juice if prepping ahead.
- Storage: Store leftovers without dressing in an airtight container in the fridge for up to 24 hours.
- Freezing: This salad is not suitable to freeze - enjoy fresh!
- Serving idea: Serve with crusty bread or crisp prosciutto for extra flair.
Sarah Morrison says
I've been making this salad for YEARS it's so good! Even better with red onion and a bunch of salt and pepper yummmmm.
Lucy says
Oooh yum!
Jeanette says
Delicious !
Sandi says
I had this yesterday courtesy of my dietician sister-in-law. So with her tick of approval and the fabulous texture, crunch and flavour, this recipe is now in my favourites. Thanks.
Lucy says
Oh that's so fantastic to hear!!
Anita barker says
Loved this salad!!!!! Perfect for Australiaan Xmas lunch
Lucy says
Fantastic!