5-Minute Summer Salad with Arugula, Pear, Goat Cheese & Pomegranate
This 5-minute arugula pear salad is our go-to when we want something fresh, pretty and effortless. Peppery arugula, juicy pear, creamy goat cheese and bright pomegranate come together in minutes. The secret is simple: great Italian ingredients.
We dress it with just two things from our pantry: Marina Palusci Extra Virgin Olive Oil and Acetaia Malpighi Prelibato Rosé White Dressing. No whisking, no measuring cups, no store-bought bottled dressing. Just drizzle, toss and serve.
It's an easy summer salad for weeknight dinners, backyard barbecues, brunch or a light lunch, and it looks impressive enough for guests.
Prep time: 5 minutes | Cook time: None | Serves: 2 as a main, 4 as a side | Diet: Vegetarian, gluten-free
Ingredients
- 5 oz (140 g) baby arugula, about 5 packed cups
- 2 tbsp Marina Palusci Extra Virgin Olive Oil
- 1 to 2 tbsp Acetaia Malpighi Prelibato Rosé White Dressing
- 1 ripe pear (Bartlett, Bosc or Anjou), thinly sliced
- 2 oz (60 g) goat cheese, crumbled
- ¼ cup pomegranate seeds (arils)
- Flaky sea salt and freshly ground black pepper, to taste (optional)
How to make this 5-minute summer salad
- Start with arugula. Add the arugula to a large salad bowl.
- Drizzle with olive oil. Pour the Marina Palusci Extra Virgin Olive Oil over the greens. Coating the leaves in oil first helps the dressing cling evenly.
- Add the white dressing. Drizzle in the Acetaia Malpighi Prelibato Rosé White Dressing. Start with 1 tablespoon and add more to taste.
- Toss. Gently toss with your hands or salad tongs until every leaf is lightly coated.
- Add sliced pears. Arrange the pear slices over the dressed arugula.
- Add goat cheese. Crumble the goat cheese over the top.
- Finish with pomegranate. Scatter the pomegranate seeds over the salad. Add a pinch of flaky salt and black pepper if you like.
- Enjoy! Serve right away, while the arugula is crisp.
Watch: how to make this 5-minute summer salad
Why this simple salad tastes so good
With only a handful of ingredients, quality is everything. That's why the olive oil and dressing matter most here.
Marina Palusci Extra Virgin Olive Oil brings a fresh, fruity flavour with a gentle peppery finish that pairs naturally with arugula. A good Italian extra virgin olive oil is the backbone of any simple salad, and this one is smooth enough to drizzle straight from the bottle. Shop Marina Palusci Extra Virgin Olive Oil
Acetaia Malpighi Prelibato Rosé White Dressing comes from a family balsamic producer in Modena, Italy. Its light colour keeps the salad bright and fresh-looking, and its sweet-tart balance complements the pear and pomegranate. Think of it as an easy upgrade from a regular white balsamic vinegar. Shop Acetaia Malpighi Prelibato Rosé
Together, they make a two-ingredient vinaigrette with no whisking required.
Shop the Recipe
Marina Palusci EXV Extra Virgin Olive Oil 500mL
$32.00
Shop Now
Acetaia Malpighi Prelibato Rosé White Dressing 200mL
$30.00
Shop NowTips, variations and serving ideas
- Dress it just before serving. Arugula wilts quickly once dressed, so toss it right before it goes to the table.
- Keep pears from browning. If you slice them ahead, toss the slices with a few drops of the white dressing.
- Add crunch. Toasted walnuts, pecans or pistachios make a great addition.
- Make it a meal. Top with grilled chicken, prosciutto or a scoop of quinoa for a heartier lunch.
- Swap the cheese. Try shaved Parmigiano Reggiano, feta or creamy burrata.
- Swap the fruit. Figs, peaches, strawberries or apples all work beautifully in season.
- Serve it with: grilled steak, roast chicken, salmon, pasta, or alongside a cheese and charcuterie board.
Frequently asked questions
Can I make this arugula salad ahead of time?
Prep the ingredients up to a day ahead and store them separately in the fridge. Dress and assemble just before serving so the arugula stays crisp.
What can I use instead of goat cheese?
Feta, shaved Parmigiano Reggiano or fresh mozzarella are all great substitutes.
What's the best olive oil for salads?
A high-quality extra virgin olive oil with a fresh, fruity flavour, like Marina Palusci, is ideal for raw dishes where its flavour really shines.
Is white balsamic dressing the same as balsamic vinegar?
White balsamic dressings are lighter in colour and usually milder and sweeter than dark balsamic vinegar. That makes them perfect for fresh salads and fruit, where you don't want to darken the ingredients.
How do I get the seeds out of a pomegranate?
Cut the pomegranate in half and hold it cut side down over a bowl. Tap the back firmly with a wooden spoon and the seeds will fall out. You can also buy ready-to-use pomegranate arils.
Stock your pantry for easy salads all season
Great salads start with great olive oil and vinegar. Keep a bottle of Marina Palusci Extra Virgin Olive Oil and Acetaia Malpighi Prelibato Rosé White Dressing on hand, and a fresh, restaurant-worthy salad is always five minutes away.
Looking for more ways to cook with authentic Italian ingredients? Browse our olive oils and balsamic vinegars, or explore our Italian gourmet gift baskets for the food lover in your life.
If you make this recipe, tag us on Instagram. We'd love to see your salad!
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