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Rocket and pear salad on plate with serving forks.

Rocket, Pear & Quinoa Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Side, salad
  • Method: Salad
  • Cuisine: Australian


This wholesome rocket and pear salad is made with feta, quinoa, walnuts, cranberries and a simple mustard vinaigrette. The perfect side dish for entertaining, bursting with sweet, nutty and fresh flavours.


  • 120g rocket leaves (arugula)
  • 1 medium pear, diced
  • 1 cup cooked quinoa*
  • 1/4 cup dried cranberries
  • 1/3 cup roasted walnuts, chopped
  • 50g feta cheese, crumbled
  • 2 spring onions (scallions)

Mustard vinaigrette  

  • 1 tablespoon olive oil
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon honey (optional)
  • 3 tablespoons apple cider vinegar
  • Salt and pepper, to taste


  1. Core the pear and chop into smaller chunks. Thinly slice spring onions and roughly chop the walnuts.
  2. In a small jar, mix the olive oil, mustard, honey, salt, and pepper. Cover the jar with a lid and shake dressing ingredients together. 
  3. Place rocket leaves in a bowl. Add the cooled quinoa, pear, walnuts, cranberries, spring onions and crumble in the feta cheese. 
  4. Pour half of the dressing and toss everything together well. 
  5. Serve with remaining dressing on the side and enjoy! 


  • Storage: Leftovers will keep fresh for about 2 days in an airtight container in the fridge.
  • Vegan version: swap feta cheese for a non dairy alternative.
  • Walnuts can be replaced with roasted almonds, pecans or pumpkin seeds (pepitas).
  • Quinoa: 1/3 cup raw quinoa= 1 cup cooked quinoa

Keywords: pear, rocket, salad, cranberries, walnuts, feta, mustard vinaigrette