This Arugula Pear Salad is simple, elegant, and perfect for any occasion. It brings together peppery arugula, ripe pears, creamy blue cheese, and toasted pecans, all finished with a light, refreshing champagne vinaigrette. It’s a bright, seasonal salad that works equally well for weeknight meals, holiday tables, or entertaining guests.
Why you’ll love this recipe
- Flavor contrast: peppery arugula balanced by sweet, juicy pears and tangy blue cheese.
- Texture variety: crisp greens, tender pear slices, creamy cheese, and crunchy toasted pecans.
- Quick to assemble: minimal prep, with optional advance work to speed things up.
- Flexible: easy to adapt with different cheeses, nuts, or dressings to suit preferences.
Recipe ingredients
- Arugula: The peppery bite complements sweet pears and creamy blue cheese. If you prefer milder greens, baby spinach or mixed spring greens make reasonable substitutes.
- Pears: Choose ripe but firm pears so they are sweet yet keep their shape. Bartlett, Bosc, or Anjou all work well.
- Blue cheese: Options range from milder Gorgonzola or Danish blue to more assertive Stilton or Roquefort. If blue cheese isn’t for you, try feta, goat cheese, or manchego.
- Pecans: Toasted pecans add a rich crunch. Walnuts or sliced almonds may be substituted.
- Dressing: A champagne vinaigrette is bright and light for this salad. Honey mustard or apple cider vinaigrette are also tasty alternatives, or use your favorite bottled dressing.
The full ingredient list and amounts are provided in the recipe card below.
How to make pear salad with blue cheese
This salad is fast to prepare and makes a striking addition to any meal. You can complete most of the work ahead of time—toast the nuts and mix the dressing—then assemble just before serving so the arugula stays crisp.
Pro tip: Toast pecans and make the vinaigrette a day or two ahead to streamline final assembly.
- Make the champagne vinaigrette and refrigerate until ready to use.
- Toast pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes, watching closely so they don’t burn. Let them cool.
- Thinly slice the pear(s) and prepare the arugula and cheese.
- Combine arugula, pear slices, crumbled blue cheese, and toasted pecans in a large bowl or platter. Toss lightly with vinaigrette just before serving.
Recipe FAQs
Anjou and Bartlett are juicy and sweet, while Bosc tends to be firmer and holds its texture well. Choose pears that are ripe but still firm to avoid a mushy salad.
Gorgonzola and Danish blue are milder and creamier. Stilton and Roquefort are stronger and more pungent. Pick the intensity you prefer or substitute a different cheese.
For best texture, assemble just before serving. You can, however, make the dressing and toast the nuts in advance to save time.
Serving suggestions
This arugula pear salad is versatile and easy to pair with a variety of mains. Some ideas:
- Top with grilled or roasted chicken, shrimp, or pork for a satisfying meal.
- Serve alongside roasted or sheet-pan dishes for a balanced weeknight dinner.
- Add quinoa, farro, or white beans to make it a heartier vegetarian entrée.
- Include the salad as part of a holiday spread; it pairs well with roasted turkey or glazed ham.
Recipe notes
- Make ahead: Toast pecans and prepare the vinaigrette up to a few days before serving.
- Serve immediately: This salad is best eaten right after tossing so the arugula stays crisp.
- Cheese alternatives: Swap blue cheese for feta, goat cheese, or manchego if preferred.
- Nutritional info: Any nutrition provided does not include the dressing unless noted separately.
Arugula Pear Salad — Recipe Card
Arugula Pear Salad
Servings: 6 — Prep: 10 mins — Toasting: 8–10 mins — Total time: 20 mins
Ingredients
- 1/2 cup pecan pieces (or walnuts/almonds)
- 5 ounces arugula
- 1 large pear (or 2 small pears), thinly sliced
- 1/3 cup crumbled blue cheese (or substitute)
- Champagne vinaigrette, to taste
Instructions
- Preheat the oven to 350°F (175°C). Arrange pecans on a rimmed baking sheet and toast for 8–10 minutes until golden and fragrant. Remove and cool.
- In a large bowl or on a serving platter, combine arugula, sliced pears, crumbled blue cheese, and toasted pecans.
- Drizzle champagne vinaigrette over the salad and toss gently to coat. Serve immediately.
Notes
- Prepare dressing and toast nuts ahead of time to speed up assembly.
- Serve immediately for best texture; arugula wilts quickly once dressed.
- Swap cheeses or nuts to suit dietary needs or flavor preferences.
Nutrition (estimated per serving)
Calories: 117 kcal; Carbohydrates: 8 g; Protein: 3 g; Fat: 9 g; Fiber: 2 g; Sugar: 5 g. Nutrition is an estimate and intended as a guideline.
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