Caramelised Pear and Rocket Salad

If you’re after a salad that’s a little out of the ordinary (and special) but still effortlessly impressive, this pear and rocket salad is the one.

What makes it stand out? The pears are lightly caramelised in butter and honey, adding a subtle sweetness that pairs perfectly with the honey-balsamic dressing. It takes this salad to a whole new level!

Tossed with peppery rocket (arugula), a generous handful of toasted walnuts and plenty of parmesan shavings, it’s a simple yet standout salad that’s as easy to make as it is delicious.

We're hoping this will become a firm favourite on your table too!

If you enjoy the sweetness fruit brings to a salad, have a look at this nectarine salad, also with rocket, this absolute feast-for-the-eyes rainbow salad or this curry rice salad with tinned peaches.

Or, have a gander at this collection of our favourite BBQ salad recipes!

Key ingredient notes and substitutions

Rocket leaves

Rocket, or arugula, is the base of this salad.

You’ll need 100g, which is about 4 cups - not too loosely packed but don’t squash the leaves either.

Try to get the freshest you can find since it makes up most of the salad. Look for bright green leaves without any wilting.

Pears

We love using Conference pears (UK) for this salad but any sweet, ripe variety will work. The closest pear variety in the US to Conference pears is Bosc pears.

Just make sure they’re not too soft - you’ll want them to hold their shape when caramelised.

Walnuts

We lightly toast our walnuts in a dry pan until they’re just fragrant and have a hint of colour - it really brings out their flavour.

Try to keep them a little chunky. We simply break ours in half.

Pecans are a great substitute. You could also add toasted pine nuts for extra nuttiness.

Parmesan shavings

If you can’t get hold of parmesan, you can swap it for another hard cheese like Pecorino or Grana Padano.

We usually buy parmesan pre-shaved to save time, but if you prefer, use a vegetable peeler to shave it fresh from the block.

Dijon mustard

You can swap the half teaspoon of Dijon mustard for a teaspoon of wholegrain mustard if you prefer a milder, grainy texture.

Step-by-step instructions

1. Break the walnuts in half and toast them in a dry pan, shaking occasionally, until fragrant and slightly golden. Be careful not to burn them. Set aside to cool.

2. Wash and dry the pears. Slice them in half lengthways, then into quarters. Remove the core, pips and stem, but keep the skin on.

Thinly slice each quarter into about 0.5cm (about ¼ inch) thick slices.

This thickness helps the pears hold their shape during caramelisation.

3. In a large frying pan, melt the butter and honey over medium-high heat until sizzling. You want the pan to be reasonably hot.

4. Add the pear slices to the hot honey butter in a single layer (repeat the process for any that don’t fit in the pan).

5. Lightly sear the pears on both sides (about 2 minutes per side) until they turn a light golden colour. It's important not to cook them until soft – you're just aiming for a little caramelisation.

Remove the pears from the pan and set them aside to cool completely.

6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey and Dijon mustard until fully combined.

7. Add the rocket leaves to a large bowl and drizzle the dressing over them.

8. Use two forks to gently mix the dressing with the rocket leaves. Keep tossing until the dressing is evenly spread and there's no extra dressing left at the bottom of the bowl.

9. Add the toasted walnuts, parmesan shavings and salt and pepper (to taste). Gently toss everything together with the rocket leaves.

10. Finally, add the cooled pear slices to the salad and mix very gently.

11. Save a few slices of pear to add on top of the salad and sprinkle with extra nuts or parmesan shavings if you like. Serve immediately.

Variations

Cheese alternatives:

• Goats cheese
• Stilton (blue cheese)
• Aged, hard cheddar
• Pecorino

Nut alternatives:

• Pecan
• Toasted almonds
• Pine nuts
• Cashews

Dressing alternatives:

• Add fresh herbs
• Replace honey with maple syrup
• Lemon juice
• Balsamic glaze instead of balsamic vinegar (it's already sweet, so use less honey or leave it out)

Storage

This salad is best enjoyed fresh, right after it's been made. We can't emphasise this enough!

If you do happen to have leftover salad, you can store it in an airtight container in the fridge for up to one day.

Just keep in mind that the leaves will most likely be very wilted by then but it will still be edible, just not 'guest-worthy'.