clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a white bowl with arugula and pears

Bosc Pear Salad with Dried Currants and Toasted Hazelnuts

  • Author: Nikki Cervone
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


In need of a simple, yet flavorful, salad? Make a fresh arugula salad with pears, dried currants, hazelnuts, and a lemon vinaigrette.


  • 3/4 cup whole raw hazelnuts
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 4 cups lightly packed arugula
  • 2 Bosc pears
  • 1/3 cup dried currants
  • Coarse salt, to taste
  • Freshly cracked black pepper, to taste


To Toast the Hazelnuts:

  1. Preheat the oven to 350°F.
  2. Place whole nuts on an unlined baking sheet. Roast for 10 minutes.
  3. Remove from oven, and cool completely. Place hazelnuts on top of a clean kitchen towel. Fold the towel over the nuts, and vigorously rub to remove most of the skins.
  4. Roughly chop the nuts, using a cutting board and knife, or a food processor.

To Make the Salad:

  1. Whisk together the lemon juice and olive oil in a small bowl to make the dressing. Season to taste with salt and pepper. Add more oil or lemon juice as desired.
  2. Immediately before serving, thinly slice the pears. Combine all ingredients with the dressing in a large salad bowl, and toss well.
  3. Season to taste with salt and pepper, and serve right away.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook, Baking
  • Cuisine: Vegetarian

Keywords: pear, arugula, hazelnut, currant