Arugula Pear Salad Recipe

I bring my Pear and Blue Cheese Salad to holiday gatherings, and its unexpected contrasts always prompt people to ask how I put it together.

I never thought a simple bowl could steal the show, but my arugula pear salad does just that. I load a handful of baby arugula and pile on thinly sliced ripe pears, and somehow it turns ordinary guests into curious tasters.

The contrast is sharp, a little bit cheeky, not the usual background salad. I call it Blue Cheese Pear Salad sometimes, mostly because people keep suggesting stronger flavors, and I tag it in my Arugula Salad Recipes when I jot down ideas.

Bring this and watch people tilt their heads, trying to place that surprising bite.

Ingredients

• Arugula: peppery leafy green, low calorie, high in vitamin K and nitrates, gives bright bite
• Pears: juicy sweet fruit, good source of fiber and natural sugars, softens the salad
• Blue cheese: salty creamy punch, provides protein and fat, bold flavor that holds up
• Toasted nuts: walnuts or pecans, crunchy, add healthy fats fibre and warm nutty aroma
• Balsamic vinegar: tangy slightly sweet, adds acidity, balances richness and brightens every bite
• Olive oil: smooth mouthfeel, monounsaturated fats, helps carry flavors and coat the greens
• Red onion: sharp bite, crunchy, adds pungency and color, thin slices mellow the flavor
• Honey or maple syrup: natural sweetener, ties the vinaigrette together, rounds out the acid

Ingredient Quantities

• 5 oz baby arugula (about 5 cups lightly packed)
• 2 ripe pears (Bosc or Bartlett) cored and thinly sliced
• 4 oz blue cheese, crumbled
• 3/4 cup toasted walnuts or pecans roughly chopped
• 1/4 small red onion thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and freshly ground black pepper to taste
• Optional 1 tbsp lemon juice

How to Make this

1. Toast the walnuts or pecans in a dry skillet over medium heat, stirring or shaking the pan so they dont burn, about 3 to 5 minutes until fragrant; let cool then roughly chop (or bake at 350F for 6 to 8 minutes if you prefer).

2. Whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, a pinch of salt and a few grinds of black pepper; if you like, add the optional 1 tbsp lemon juice to brighten it up, taste and adjust sweetness or acidity.

3. Core and thinly slice 2 ripe pears (Bosc or Bartlett are great), if using lemon toss the slices with a little of that lemon juice so they dont brown while you finish prep.

4. Thinly slice 1/4 small red onion and, to take the bite out of it, soak the slices in cold water for 5 to 10 minutes then drain and pat dry.

5. Crumble 4 oz blue cheese into chunks so you get nice creamy pockets in the salad.

6. In a large bowl combine 5 oz baby arugula, the pear slices, drained red onion, about two thirds of the chopped toasted nuts and two thirds of the blue cheese.

7. Drizzle the dressing over the salad a little at a time and toss gently with tongs or your hands so the arugula doesnt get soggy; stop when everything is evenly coated but not drenched.

8. Transfer to a serving platter or divide among plates, sprinkle the remaining nuts and blue cheese on top, season with extra black pepper or a tiny pinch of salt if needed, and serve immediately.

Equipment Needed

1. Large dry skillet or frying pan for toasting the nuts
2. Baking sheet and parchment paper if you prefer oven toasting the nuts
3. Small bowl or jar (with lid) to whisk or shake the dressing
4. Whisk or a fork for mixing the dressing
5. Measuring spoons for the oil, vinegar, mustard and honey
6. Cutting board and a sharp chef’s knife for the pears and onion
7. Large mixing bowl to combine the arugula, pears and toss everything
8. Salad tongs or clean hands plus a serving platter or individual plates

FAQ

Arugula Pear Salad Recipe Substitutions and Variations

• Baby spinach or mixed baby greens for the baby arugula, milder flavor and still holds the dressing, good if you dont like the peppery bite.
• Firm apples (Honeycrisp or Fuji) instead of pears, same sweet-tart crunch, slice thin so they blend with the leaves.
• Goat cheese or crumbled feta in place of blue cheese, tangy and creamy but less sharp, easier for picky eaters.
• Toasted sliced almonds or toasted sunflower seeds instead of walnuts or pecans, same crunch and use sunflower seeds if you need a nut free option.

Pro Tips

– Toast the nuts till theyre really fragrant, then let them cool completely before chopping; chop some big chunks for crunch and grind a few into crumbs so they cling to the dressing, and save a couple whole pieces for a nicer look on top.

– Make the dressing first and taste it, youll probably need to nudge the sweet or acid one way or the other; whisk the mustard into the vinegar before adding oil so it emulsifies easier, and if the dressing feels too sharp add a teaspoon of honey or a splash of water not more oil.

– Use pears that are ripe but still a little firm so they dont turn mushy, slice them as evenly as you can (a mandoline helps), and if you have to hold them for a bit toss the slices lightly in lemon juice then pat dry so they keep color without getting soggy.

– Let the blue cheese warm up a bit at room temp so it crumbles and melts on your tongue, add most of it while tossing gently but save chunks to scatter on top for flavor pockets, and dress the salad sparingly so the arugula stays lively and not wilted.