Go Back
+ servings

Pear Salad with Arugula, Manchego + Roasted Pepitas

This autumn salad with pears is a blend of spinach and arugula, slivers of Manchego cheese and freshly roasted pepitas. It's then tossed with a simple oil and vinegar salad dressing. The contrast of the salty pepitas, peppery arugula, sweet pears and tangy Manchego cover all levels of deliciousness.

Course Salad
Cuisine American
Keyword pear salad, spinach salad
Prep Time 12 minutes
Cook Time 3 minutes
Servings 6
Calories 372 kcal


  • 1 5 oz mixed baby spinach and arugula
  • 1/3 cup pepitas, lightly toasted
  • 5 oz Manchego cheese, sliced paper thin
  • 2 large Bartlett pears, sliced into thin strips

Salad Dressing

  • 1/3 cup olive oil
  • 3 Tbsp sherry vinegar or apple cider vinegar
  • 1 tsp honey
  • 1 tsp grainy mustard
  • 1/4 tsp Kosher salt


Salad Dressing

  1. Add all ingredient to a small Cuisinart and blend until emulsified. Or add to a glass jar with lid and shake vigorously until emulsified. Set aside.


  1. In a small skillet, add 2 tsp olive oil over medium-low heat. Add pepitas and toss until coated with olive oil. Sprinkle with salt and continue stirring, roasting until just starting to brown. Be careful - sometimes pop they! Approx. 3 minutes.

  2. Toss greens with a light coating of salad dressing. If not serving right away, wait to dress the greens. *NOTE: There will be extra salad dressing.

  3. Layer with slices of pears, Manchego and top with toasted pepitas.

Nutrition Facts
Pear Salad with Arugula, Manchego + Roasted Pepitas
Amount Per Serving (1 g)
Calories 372
* Percent Daily Values are based on a 2000 calorie diet.