This Pear and Arugula Salad is a vibrant mix of sweet fruit, peppery greens, tangy vinaigrette, and creamy goat cheese.
It’s an elegant starter or side dish that’s perfect for brunches, dinner parties, or when you want something light but satisfying.
Why You’ll Love This Recipe
Refreshing and light – Perfect balance of sweet pears and sharp arugula.
Flavorful vinaigrette – Homemade balsamic dressing ties everything together.
Textural contrast – Creamy cheese, crunchy nuts, juicy fruit.
Quick to prepare – Ready in 20 minutes with minimal prep.
Visually stunning – Great for entertaining or holidays.
What You’ll Need (Ingredient Highlights)
Arugula – Peppery greens that add brightness and bite.
Pears – Juicy, ripe pears bring sweetness and texture.
Goat cheese – Creamy and slightly tangy, pairs beautifully with fruit.
Red onion – Thinly sliced for mild sharpness.
Dried cranberries – Add sweet-tart flavor and chewiness.
Toasted pecans – Crunchy, nutty element that rounds out the salad.
Balsamic vinaigrette – Olive oil, balsamic, Dijon, garlic, and lemon.
Pro Tips Before You Start
Soak the red onions – A quick soak in ice water mellows their bite.
Toast the pecans – Brings out a deeper flavor and crunch.
Use ripe but firm pears – For best texture and clean slices.
Chill the dressing – Enhances flavor and helps it emulsify.
Dress right before serving – Keeps greens crisp and vibrant.
How to Make Pear and Arugula Salad
Step 1: Soak the Onions (Optional)
Place sliced red onions in a bowl of ice water for 10 minutes.
Drain and pat dry. This helps tone down their sharpness.
Step 2: Make the Balsamic Vinaigrette
In a mason jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, grated garlic, sea salt, and pepper.
Shake or whisk until well blended. Chill until ready to use.
Step 3: Assemble the Salad Base
In a shallow serving bowl, spread out the arugula as a base.
Top with sliced pears and red onions.
Step 4: Add Toppings
Crumble goat cheese evenly across the salad.
Sprinkle with dried cranberries and toasted pecans.
Step 5: Dress and Serve
Shake the vinaigrette again if separated.
Drizzle it over the salad just before serving.
Serve as-is or toss gently to combine.
What to Serve It With
Grilled chicken – Adds protein for a full meal.
Roasted turkey – A holiday-perfect side dish.
Crusty bread – Great for soaking up extra vinaigrette.
White wine – A chilled Sauvignon Blanc or Pinot Grigio pairs nicely.
Quiche or tart – Complements the salad’s freshness at brunch.
Variations / Substitutions
Swap pears – Try apples, peaches, or nectarines.
Use feta – A saltier alternative to goat cheese.
Add protein – Toss in grilled chicken or chickpeas.
Different nuts – Try walnuts or almonds instead of pecans.
Make it vegan – Use a dairy-free cheese and maple syrup in the vinaigrette.
Storage & Leftovers
Fridge – Store leftover salad undressed in an airtight container for up to 2 days.
Dressing – Keep vinaigrette in a sealed jar in the fridge for up to 1 week. Shake well before using.
Avoid soggy greens – Only dress what you plan to eat.
FAQs
Can I prep this salad ahead of time?
Yes—store all components separately and assemble just before serving.
What kind of pears work best?
Bosc, Anjou, or Bartlett pears—just make sure they’re ripe but firm.
Is goat cheese necessary?
It adds creaminess, but you can substitute with feta or even blue cheese.
How do I toast pecans?
Place them in a dry skillet over medium heat for 4-5 minutes, stirring often.
Can I use store-bought dressing?
You can, but homemade vinaigrette really enhances the flavors.
What if I don’t like arugula?
Spinach or a spring mix works well too.
Final Thoughts
This pear and arugula salad is the perfect harmony of sweet, tangy, and savory.
It’s a go-to when I need a dish that feels fancy but is effortless to prepare.
Whether paired with a main course or served solo, it always gets rave reviews.
Try it once, and you’ll keep coming back.
Pear & Arugula Salad
Ingredients
For the Balsamic Vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove grated or minced
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For the Salad:
- ½ small red onion thinly sliced
- 5 oz arugula
- 3 pears any variety
- 4 –5 oz goat cheese
- 1 cup dried cranberries
- ½ cup pecans toasted and cooled
Instructions
- Soak onions in ice water for 10 min (optional). Drain and pat dry.
- Make vinaigrette: shake or whisk all dressing ingredients together.
- In serving bowl, arrange arugula, pears, and red onion.
- Top with goat cheese, cranberries, and pecans.
- Drizzle with dressing and serve immediately.
- See full steps with tips & photos → https://wimpysdiner.net/pear-and-arugula-salad/
Notes
- Make-Ahead: Toast pecans and slice pears up to 2 hours ahead; store separately and assemble just before serving.
- Vinegar Swap: Use apple cider vinegar or sherry vinegar for a different tang profile.
- Nut-Free Option: Replace pecans with roasted pumpkin seeds or omit entirely.
