This Arugula Pear Salad is simple, crisp, and fresh, made with candied pecans, goat cheese, and topped with a honey Dijon vinaigrette. A classic salad with greens, it has always been an all-time favorite.
When it comes to salads that are perfect for fall, this arugula pear salad tops the list. It’s fabulous to serve to the family as a dinner side dish, for the holidays, or at a potluck(also this cucumber jalapeno salad).
I love fresh salads so much because their natural flavors and textures are preserved and enhanced, too. That’s precisely why this arugula pear salad is super popular in our home.
I’ve made this arugula pear salad multiple times, with many variations. Every time it turns out super delicious, and this one is incredible, and I’m most excited to share it with you here.
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Why You'll Love This Recipe
⭐️The ingredients are simple and ready in 10 minutes.
⭐️Perfectly crafted for the best experience.
⭐️Using seasonal ingredients that bring all those cozy fall flavors.
Ingredients
- Arugula: I usually go with baby arugula for its tender texture and peppery bite.
- Pears: Choose firm and ripe Bartlett or Bosc pears. I’ve tried both theme variations, and they add fabulous fruity notes.
- Goat cheese: Creamy goat cheese works perfectly, but you can also substitute it with feta or crumbled blue cheese if you prefer.
- Candied pecans: Great for their texture and sweetness. I’ve used homemade candied pecans here, but you can also swap them out with candied walnuts. Or you can substitute plain nuts with a combination of dried cranberries.
- Red onion: Adds the best crunch and a sharp bite. If you prefer something milder, sweet onion works too.
- Olive oil: Extra-virgin olive oil gives the vinaigrette the best flavor.
- Apple cider vinegar: Compliments the sweetness of the pears and balances the dressing.
- Dijon mustard: Gives the vinaigrette a creamy, slightly sharp texture that ties everything together.
- Honey: Adds just the right sweetness. You can also swap it with maple syrup if you’d like a different twist.
How To Make Arugula Pear Salad
- Add olive oil, apple cider vinegar, Dijon, honey, salt, and pepper to a small bowl.
- Whisk or shake together in a mason jar until smooth.
- Spread arugula on a serving plate or shallow bowl. Arrange pear slices on top, then scatter onion, goat cheese, and candied pecans over the greens.
- Drizzle the vinaigrette over and toss, just before serving.
♨️How To Adjust The Heat Level
- This arugula pear salad has a mild warmth that mainly comes from freshly ground black pepper and red onion.
- If you’d like to add heat, you can add a bit more black pepper, stir in hot sauce, or toss in some crushed red peppers.
The Leftovers
- You can store this arugula pear salad in the refrigerator for up to 2 days, but for the best flavor and texture, keep the ingredients stored separately.
- This isn’t a freezer-friendly recipe, so it’s best enjoyed fresh.
FAQ
You can easily make this salad a complete meal by adding grilled chicken on top, or even serving it alongside a warm grilled cheese sandwich or soup.
I’ve had great results with Bartlett and Bosc pears — they’re sweet, juicy, and hold their shape well. However, feel free to experiment with other varieties.
Absolutely! Feta, blue cheese, or shaved Parmesan work beautifully if you’re not a fan of goat cheese.
You can swap candied pecans with toasted almonds, candied walnuts, or even dried cranberries for a sweet touch. Any nut or dried fruit you enjoy will work well.
Yes! The honey Dijon vinaigrette is good to make two days ahead and store in the refrigerator. Make sure to give it a good shake before serving.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Arugula Pear Salad
Ingredients
- 3 cups baby arugula washed and dried
- 1 pear thinly sliced
- ¼ cup crumbled goat cheese
- ¼ cup candied pecans (or toasted nuts + dried cranberries)
- ¼ cup thinly sliced red onion
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon Dijon mustard
- 1 ½ teaspoon honey
- ¼ teaspoon salt to taste
- ½ teaspoon ground black pepper
Instructions
- In a small jar or bowl, add olive oil, apple cider vinegar, Dijon, honey, salt, and pepper.
- Whisk until smooth and creamy, or shake in a mason jar.
- Spread the arugula out on a plate or shallow bowl. Arrange the pear slices on top. Scatter over the onion, cheese, and candied pecans.
- Drizzle the vinaigrette over and toss, just before serving.
Notes
- Baby arugula gives the best texture.
- Swap goat cheese with feta, blue cheese, or shaved Parmesan.
- Use Bartlett or Bosc pears; candied pecans can be replaced with walnuts, almonds, or dried cranberries.
- Add extra black pepper, crushed red pepper, or hot sauce for more heat.
- Store leftovers up to 2 days in the fridge; keep dressing separate. Not freezer-friendly.
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