Pear & Arugula Salad
A bright, crisp salad layering peppery arugula, sweet pears, tangy goat cheese, and crunchy pecans, all brought together by a zesty balsamic-Dijon vinaigrette. Perfect as a light lunch or an elegant starter.
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.