This Arugula Pear Salad is simple, elegant, and ready for any occasion. It combines peppery arugula, juicy pear slices, creamy blue cheese and toasted pecans, all finished with a light champagne vinaigrette for a refreshing balance of flavors and textures.
When pears are in season I love using them everywhere—baked desserts are tempting, but salads are my go-to. This recipe grew from a few family favorites and a desire for something both easy and memorable. The sweetness and crispness of ripe pears is a perfect foil for peppery arugula and the salty tang of blue cheese. Toasted pecans add crunch and a warm, nutty note, while a honey-champagne style vinaigrette brings everything together without overpowering the fresh ingredients.
Because it comes together quickly, this salad works well for busy weeknights and casual lunches, yet it’s polished enough for dinner parties and holiday gatherings. You can prepare components ahead—toast the nuts and whisk the dressing—so final assembly is effortless.
Why you’ll love this recipe
- Bright, contrasting flavors: peppery arugula, juicy pears, tangy blue cheese and toasted pecans.
- Fast and easy to assemble—ready in minutes with minimal prep.
- Make-ahead friendly: the dressing and toasted pecans can be prepared up to a few days in advance.
- Flexible and customizable—swap cheeses, nuts or dressing to suit your taste.
Recipe ingredients
- Arugula. Its peppery bite pairs beautifully with sweet pears and creamy cheese. If you prefer a milder green, baby spinach, spring mix or baby kale will also work.
- Pears. Choose ripe but firm pears so they stay sweet and hold their shape. Bartlett, Bosc or Anjou are all excellent choices.
- Blue cheese. Blue cheeses vary in intensity: Roquefort and Stilton are stronger and more pungent; Gorgonzola and Danish blue are milder and creamier. If blue cheese isn’t for you, feta, manchego or goat cheese make good alternatives.
- Pecans. Toasted pecans add crunch and warmth; walnuts or almonds can be substituted.
- Dressing. A light champagne-style vinaigrette or a honey-mustard dressing complements the salad nicely. Use your favorite vinaigrette if preferred.
See the recipe card below for exact quantities.
How to make pear salad with blue cheese
This salad requires minimal prep and comes together quickly. Follow these steps for best results:
Pro tip: Make the dressing and toast the pecans ahead of time to speed up assembly.
- Prepare the vinaigrette and chill if desired; it can be made a few days ahead.
- Toast pecans on a rimmed baking sheet at 350°F (175°C) for about 8–10 minutes, until golden and fragrant. Watch closely to avoid burning.
- Slice the pear thinly or chop it, depending on your presentation preference.
- Combine arugula, pears, crumbled blue cheese and toasted pecans in a large bowl or on a serving platter. Toss gently with dressing just before serving so the greens stay crisp.
Recipe FAQs
Anjou, Bartlett and Bosc pears are great options. Anjou and Bartlett are juicier and sweeter, while Bosc pears are firmer and hold their shape well. Choose pears that are ripe but still slightly firm to avoid a mushy texture.
Gorgonzola and Danish blue are milder and creamier; Roquefort and Stilton are stronger and more pungent. Pick a variety you enjoy or substitute with a milder cheese if preferred.
Feta, manchego or goat cheese are excellent substitutes. Omitting the cheese entirely makes the salad dairy-free.
To keep the greens crisp, assemble the salad just before serving. Prepare the vinaigrette and toast the pecans ahead of time to streamline final assembly.
Serving suggestions
This salad is versatile and pairs well with a variety of main dishes. Some ideas:
- Top with grilled or roasted chicken, shrimp, or slices of pork for a complete meal. Add quinoa or beans for a vegetarian protein boost.
- Serve as a bright side salad for weeknight dinners alongside roasted or pan-seared meats.
- Include it on a holiday table to balance richer mains—its light acidity and fresh fruit are a nice contrast.
Recipe notes
- Pro tip: Make the dressing and toast the pecans ahead to save time when you’re ready to serve.
- Serve immediately after tossing to prevent the arugula from wilting.
- Cheese alternatives include feta, manchego or goat cheese for different flavor profiles.
- Nutritional information below does not include the dressing, which may vary by recipe or brand used.
More salad recipes you’ll love
- Fall harvest salad
- Seasonal fall salads
- Holiday salad ideas
- Kale and apple salad
- Persimmon and spinach salad
- Spinach salad with apples, cranberries and walnuts
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Arugula Pear Salad
Servings: 6 • Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins
Arugula Pear Salad combines peppery greens, juicy pears, tangy blue cheese and toasted pecans. Toss with a light champagne-style vinaigrette for a bright, impressive salad.
Ingredients
- 1/2 cup pecan pieces (or walnuts/almonds)
- 5 ounces arugula
- 1 large pear (or 2 small), thinly sliced or chopped
- 1/3 cup crumbled blue cheese (or substitute)
- Champagne vinaigrette or dressing of choice, for serving
Instructions
- Preheat the oven to 350°F (175°C). Spread pecans in a single layer on a rimmed baking sheet and toast 8–10 minutes until golden and fragrant. Watch carefully to avoid burning. Let cool.
- In a large bowl combine arugula, pear slices, crumbled blue cheese and toasted pecans.
- Toss gently with enough vinaigrette to coat the greens, or drizzle dressing over the top and serve immediately.
Notes
- Prepare dressing and toast the pecans ahead to speed up assembly.
- Serve right after tossing—the arugula will wilt if dressed too far in advance.
- Substitute cheeses or nuts to suit dietary preferences.
Nutrition
Calories: 117 kcal; Carbohydrates: 8 g; Protein: 3 g; Fat: 9 g; Sodium: 93 mg; Fiber: 2 g. Nutrition is an estimate and does not include dressing.
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