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Arugula, Pear and Hazelnut Salad Recipe

Atkins Arugula, Pear and Hazelnut Salad
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 40 nuts Hazelnuts or Filberts Nuts
  • 10 oz Arugula (Rocket)
  • 1/2 cup, crumbled Gorgonzola Cheese
  • 1 pear, medium (approx 2-1/2 per lb) Pears
  • 2 serving Maple-Dijon Vinaigrette


Use the Atkins recipe to make Maple-Dijon Vinaigrette for this recipe.  You will need 4 tablespoons or 1/4 cup.  This salad is delicious served with salmon.
  1. Toast hazelnuts in a dry skillet for about 15 minutes or toast on a sheet pan in an oven at 350°F (stir 2-3 times for both methods); allow to cool and gently rub off outer skin, coarsely chop, and set aside.  
  2. Make the Maple-Dijon Vinaigrette and toss 4 tablespoons with the arugula and Gorgonzola cheese.  Transfer to serving plates.  
  3. Arrange the pear slices in a fan on top and sprinkle with hazelnuts.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.