Pear Walnut Salad with a Must Taste Mustard Dressing

Pear Walnut Salad with a Must Taste Orange Mustard Dressing (Vegan)

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Crunchy Pear Walnut Salad with a Mustard Orange Dressing #vegan #salad |

It’s a bittersweet time of year. The Christmas buzz is fading away, happy memories mingling with dark, cold days and the next holiday still probably a long way off.

So we thought we’d take a salad to mirror our mood.

This pear walnut salad combines two distinct types of flavour – we mix the naturally tangy, bitter taste of the rocket or lamb’s lettuce with the sweetness of pear and dried dates, cranberries or raisins and top it off with a hint of orange.

It somehow tastes light and wintery too – perfect for brightening up chilly days or gloomy evenings.

If you’re feeling you’ve slightly overindulged during the holiday period (like most of us, I imagine), this is a great way to get back to a better eating regime.

Boring salads suck and are liable to put you off them – so how about one with added walnuts, balsamic cream and a little dijon mustard mixed together? Sounds (and tastes!) good to me.

Crunchy Pear Walnut Salad with a Mustard Orange Dressing #vegan #salad |
Health Benefits – Pear Walnut Salad

If your body is feeling in need of a quick pick me up, then look no further than rocket (often known as rucola or arugula).

It’s packed with a wide range of vitamins such as A, K and C, as well as all-important minerals like calcium, magnesium and iron.

Pears are also a bit of a fiber beast – just one small pear contains nearly one fifth of your fiber needs for the day – and most people get nowhere near their recommended amount! It helps against so many things, including heart disease, diabetes and even weight loss.

Yep, awesome.


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4.79 from 23 votes

Pear Walnut Salad with a Mustard Orange Dressing

A beautifully crunchy salad with a mix of rocket leaves, dried fruits, pear and walnuts set this salad above the competition. And it’s vegan too!
Course Lunch, Salads
Cuisine Vegan
Time 10 minutes
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 372kcal



  • Chop the walnuts into smaller pieces.
  • Dice the pear into small cubes. Think roughly the size of a quartered date.
  • Chop the cranberries roughly.
  • Throw all chopped ingredients and the washed arugula to the bowl too. Do make sure you wash the salad first, arugula often comes with a load of grit!
  • Mix the orange juice, balsamic cream, mustard and olive oil together. Chuck in a dash or two of salt and pepper.
  • Stir into the salad. Serve. Done!


Serve with toasted wholemeal bread or baguette.
IF YOU LIKED THIS RECIPE: we have some other amazing salads too! This peanut sauce salad is one of our all-time favourites, and simply needs to be tried. As if that wasn’t enough, we’ve also compiled a round-up of 18 of our favourite protein bicep bombs!
This recipe was inspired by


Nutrition Facts
Pear Walnut Salad with a Mustard Orange Dressing
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!


  1. Some of my favorites in here: arugula, pears and walnuts…Love them! I would gobble this up for sure!

  2. haha, it always makes me laugh that arugala is called rocket over there. Anyway, this salad looks delish! What does balsamic cream mean? This is different than balsamic vinegar?

  3. Haha! I’m feeling the same way and just posted a winter salad with arugula too. Great minds think alike! 🙂 This looks so perfect for a winter salad. I love the pears and walnuts and that dressing sounds amazing.

  4. A friend of mine can’t get enough of Rocket, and me, I think you got it right when you said Must Taste dressing. Looks amazing!

  5. what a delicious dressing. I love this mix.

  6. walnuts and mustards – two of my go to salad ingredients lately! this sounds wonderful.

  7. 5 stars
    What a beautiful and healthy salad with all my favorite ingredients. Love the photos. Thanks for sharing!

  8. It’s a gloomy & cold day here, but this salad sure would brighten it up! I love all the added citrus, especially paired with the bitter greens. Can’t wait to try this.

  9. 5 stars
    This salad looks delicious. I love rocket and I love the name too. Since moving to Canada I just can’t get used to calling it arugula, It will always be rocket to me!

  10. I always forget about salads in the winter, but pear, walnuts and rocket sound like a January winner!

  11. Such a gorgeous salad!! Love the walnuts and that orange mustard dressing sounds to die for! The colors are so vibrant and beautiful. I’d be really happy eating this! I absolutely love arugula too. Pretty shots too!

  12. 5 stars
    This salad sounds so delicious and fresh! _Love_ the sound of that orange mustard dressing. 🙂

  13. What a wonderful salad recipe! I could eat this all day!

  14. Ooh I love the sound of this salad, so light and fresh, but total winter flavours – yum!

  15. What a great winter salad! I love the dressing! 🙂

  16. What a great salad combo! Love it…I also have a box of home-grown oranges sitting in my kitchen!

  17. Going to try this for thanksgiving. Does the recipe call for dried or prepared mustard?

  18. 5 stars
    How long can it be refrigerated?

    • Hi there Suki! Good to hear from you 🙂

      Right, your main fridge problem here is the rocket/arugula. As soon as it has the juices/oils on it, it’s going to go soggy. So i tried and eat it within a few hours (for best taste). If you keep the argula out and only add it when ready to eat, the rest of the salad would keep for a good 48 hours or so. The pear would be kept ‘presevered’ by the vinegar and juice. It might be a little soft, but still very tasty :). I hope that helps!

  19. 4 stars
    Made this for Christmas Day dinner 2018 … really nice. Thank you.

  20. Margaret Colley

    5 stars
    I’d followed this recipe verbatim before, and it was a wonderful success. So it’s Covid-19 time, and substitution is the new black 🙂
    I used goji berries instead of cranberries, and a fig glaze instead of balsamic – the balsamic is getting dangerously low.
    Anyway… the sign of a good recipe is that it survives fiddling. Yum.

  21. 5 stars
    This one looks so good.
    I love your recipes – they are easy and delicious.

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