Walnut, Parmesan, Pear & Rocket Salad

Walnut, Parmesan, Pear & Rocket Salad

The famous Walnut, Parmesan, Pear and Rocket Salad recipe drizzled with balsamic vinegar is the perfect summer salad! Bursting with sweet, nutty and fresh flavours and ready in less than 10 minutes.

5 from 27 votes

Print Pin

Course: Salads

Cuisine: western

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 211kcal

Author: Lucy Mathieson

Cost: $5

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

RECIPE NOTES & TIPS

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.

Nutrition