I can’t wait to share my Arugula Pear Salad from my Fall Salad Recipes With Pears collection, a simple side or light meal that pairs peppery arugula and ripe pear with a surprising pantry ingredient you won’t expect.

Jump to Recipe

I still can’t get over how peppery arugula and a just ripe pear can flip a simple salad into something surprising. I tossed one together on a whim and kept thinking about textures and that blink of sweetness pears bring, so I kept tweaking it until I had a version that made guests lean in and ask what I did.

It sits somewhere between familiar and restaurant level, which is why I’ve filed it under Fall Salad Recipes With Pears in my head and why it’s become my go to for Easy Lunch For Guests Entertaining. Try it and see what small change hooks you.

Ingredients

Print Recipe (No Advertisments)

Arugula: peppery green, low calorie, high in vitamin K and folate, add peppery bite.
Pears: sweet and crisp, provide fiber and natural sugars, balance the savory and tangy.
Goat cheese: creamy tangy, good protein and calcium, melts slightly and add richness.
Walnuts: toasty crunch, heart healthy fats and omega 3s, add earthy bite.
Olive oil: smooth fat for dressing, helps absorb vitamins, give silky mouthfeel.
Balsamic vinegar: sweet tart notes, adds acidity to brighten flavors and cut richness.
Honey: natural sweetener, balances acid, tiny antioxidants, use sparingly for subtle sweetness.

Ingredient Quantities

5 oz fresh arugula, about 4 to 5 cups loosely packed

2 ripe but firm pears (Bosc or Anjou), sliced

4 oz goat cheese, crumbled

1/2 cup toasted walnuts or pecans, roughly chopped

1/4 small red onion, thinly sliced

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 tablespoon fresh lemon juice, optional

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Warm a dry skillet over medium heat, add 1/2 cup walnuts or pecans and toast, shaking or stirring often, until fragrant and lightly browned about 3 to 5 minutes; transfer to a plate to cool.

2. Rinse 5 oz fresh arugula and spin or pat dry, remove any tough stems, then place in a large salad bowl.

3. Core and thinly slice 2 ripe but firm pears (Bosc or Anjou), leave the skin on for texture, and toss the slices gently with 1 tablespoon fresh lemon juice if you want to prevent browning.

4. Thinly slice 1/4 small red onion; if you want a milder bite, soak the slices in cold water for 5 minutes, then drain well.

5. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, the optional 1 tablespoon lemon juice, and salt and black pepper to taste until the mixture is glossy and combined. Taste and adjust acidity or sweetness.

6. Let 4 oz goat cheese come to room temperature for a few minutes so it crumbles easier, then break it up with a fork.

7. Add the pear slices, drained red onion, and cooled toasted nuts to the arugula in the bowl.

8. Drizzle the dressing over the salad in a slow stream while gently tossing with tongs to coat everything evenly; dont drown the salad, you can always add more.

9. Scatter the crumbled goat cheese on top, give one gentle toss, then serve immediately as a side or light meal. Store any leftover dressing separately because arugula wilts quickly.

Equipment Needed

1. 8 to 10 inch dry skillet, for toasting the walnuts or pecans
2. Large salad bowl, to hold and toss the arugula and pears
3. Salad spinner or clean kitchen towels, to dry the arugula
4. Cutting board
5. Chefs knife, sharp for slicing pears and onion
6. Measuring spoons and measuring cups, for oil, vinegar and nuts
7. Small bowl and whisk or a jar with lid, to whisk or shake the dressing
8. Tongs for tossing and a fork to crumble the goat cheese

FAQ

How do I stop the pear slices from turning brown? Toss the slices lightly in the lemon juice right after you cut them, or drizzle a little of the dressing on them fast. do it right before serving and they will look fresh.

Can I make this salad ahead of time? Yes but keep things separate. wash and dry the arugula, toast the nuts and slice the pears but store them apart. only dress the salad just before serving or the greens will wilt.

What can I use instead of goat cheese or nuts? Feta or ricotta salata work well in place of goat cheese. For nuts try almonds, pumpkin seeds or crispy chickpeas if you need nut free.

How do I toast the walnuts or pecans without burning them? Spread them on a baking sheet and bake at 350 F for 6 to 8 minutes, shaking the pan once. Or toast in a dry skillet over medium heat for 3 to 5 minutes, stirring constantly and watching so they do not burn.

How do I make the dressing so it does not separate? Whisk the balsamic, mustard, honey and lemon together first, then slowly whisk in the olive oil until it looks combined. Or put everything in a jar, close the lid and shake hard for 20 seconds. taste and add salt or pepper as needed.

How many does this serve and how many calories are in a serving? It serves about four as a side or two as a main. calorie range depends on portions and toppings but expect roughly two to three hundred calories per side serving, more if you pile on cheese and nuts.

Easy And Mouthwatering Arugula Pear Salad Recipe Substitutions and Variations

Arugula: swap for baby spinach or mixed salad greens, theyre milder so the pears and cheese pop more and they hold up to the dressing.
Pears (Bosc or Anjou): use crisp apples like Honeycrisp or Fuji, or try fresh figs when in season for a sweeter softer bite.
Goat cheese: replace with feta or ricotta salata for a saltier crumbly note, or use plain cream cheese if you want a milder creaminess.
Toasted walnuts or pecans: swap for sliced almonds, roasted pepitas, or sunflower seeds if you need a nut free crunch.

Pro Tips

– Toast the nuts on medium heat but dont walk away, they go from golden to burnt in seconds. Toss them onto a cool plate right when they smell nutty, and salt them while warm for extra flavor. Chop half roughly and pulse the rest fine so you get crunchy bits and little nuggets in every bite.

– Pick pears that give a tiny when you press near the stem, not mushy though, that way they slice clean and hold up. Slice them just before serving if you can, or toss them very lightly in lemon so they dont turn brown and get soggy.

– Make the dressing in a jar and shake it hard, the mustard and honey help it stay together so it coats the leaves better. Start with less than you think, you can always add more, and taste for balance of sweet vs tang before dumping it on.

– Let the goat cheese warm up a bit so it crumbles easy, but dont mash it into the greens. Put most of the cheese on top at the end, toss the salad gently in stages so the arugula stays fresh, and add the nuts last so they stay crunchy.