Arugula Pear Salad
Arugula pear salad with goat cheese, candied pecans, and Dijon vinaigrette. A fresh, 10-minute fall favorite for holidays or weeknight sides.
Servings 2 Servings
Calories 361kcal
Ingredients
- 3 cups baby arugula washed and dried
- 1 pear thinly sliced
- ¼ cup goat cheese crumbled
- ¼ cup candied pecans (or toasted nuts + dried cranberries)
- ¼ cup red onion thinly sliced
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 13mg | Sodium: 502mg | Potassium: 271mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1033IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg