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SaladNo-Cook10 Minutes2 Servings
Pepper & Gold
Rocket, Pear & Walnut Salad
Peppery arugula, juicy Pekham pear, toasted walnuts, cherry tomatoes and microgreens — all tossed in a honey lemon basil dressing. Fresh, beautiful, ready in 10 minutes.
Prep time
10 min
Cook time
0 min
Serves
2
Calories
~320 kcal
Difficulty
Easy
Ingredients
Method
01
Toast the walnuts
Add walnuts to a dry pan on medium heat. Toss for 3–4 minutes until golden and fragrant. Set aside on a plate to cool — they'll crisp up as they rest.
02
Make the dressing
Whisk together olive oil, lemon juice, honey, a pinch of salt, and cracked black pepper in a small bowl. Taste and adjust — it should be bright and slightly sweet.
03
Build the base
Spread the arugula across a wide shallow bowl or plate. The slight bitterness of arugula is the backbone of this salad — don't substitute with a milder lettuce.
04
Add the colour
Scatter the halved cherry tomatoes over the arugula. Fan the pear slices across the top — thin, even slices look beautiful and make every bite balanced.
05
Finish & dress
Add the toasted walnuts and tear the basil leaves over everything. Drizzle the dressing evenly from the outside in. Top with a small mound of microgreens right in the centre.
06
Serve immediately
This salad is best eaten within 5 minutes of dressing — arugula wilts quickly. Bring it to the table whole and toss at the last moment for the best texture.
Tips for the best result
- ✦Use a pear that gives slightly when pressed — not rock hard, not mushy.
- ✦Arugula from Urban Farmers is peppery and alive. Don't wilt it with warm ingredients.
- ✦The microgreens go on last, right before serving — they're the crown of the dish.
- ✦For a more filling meal, add sliced avocado or crumbled feta.
- ✦Works beautifully as a side with grilled fish or paneer.
Get all 6 ingredients delivered
Every ingredient in this recipe is available on Urban Farmers.
Harvested at dawn, delivered every Tuesday & Friday across Mumbai.