Pin I threw this salad together on a Wednesday night when I had friends coming over in thirty minutes and realized I had nothing green in the fridge except a bag of arugula. I grabbed two pears from the fruit bowl, found some blue cheese hiding in the back of the dairy drawer, and toasted walnuts in a dry pan while I whisked together a quick dressing. When I set it on the table, one friend looked at me like I'd been planning it for days. Sometimes the best recipes are the ones you don't overthink.
The first time I made this for my sister, she was convinced I'd ordered it from a restaurant. She kept asking what the secret was, and I had to laugh because there wasn't one. It's just good ingredients doing their thing. Now she makes it for her own dinner parties and texts me photos every time.
Ingredients
- Fresh arugula: The peppery bite is what makes this salad sing, so don't swap it for spinach unless you want something milder.
- Ripe pears: Use pears that yield slightly to pressure but aren't mushy, Bartlett or Bosc work best.
- Blue cheese or goat cheese: Blue cheese adds a sharp tang, goat cheese brings creaminess, either way it balances the sweetness.
- Toasted walnuts or pecans: Toasting them in a dry skillet for a few minutes makes them smell like autumn and taste twice as good.
- Extra-virgin olive oil: Use something fruity and good quality since it's not being cooked.
- Balsamic vinegar: A decent balsamic makes all the difference, skip the cheap stuff if you can.
- Honey: Just a touch to round out the acidity and bring everything together.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness.
- Salt and black pepper: Freshly cracked pepper is non-negotiable here.
Instructions
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, a pinch of salt, and a few grinds of black pepper until it's smooth and slightly thickened. Taste it and adjust if it needs more sweetness or tang.
- Prep the salad base:
- Place the arugula in a large salad bowl, then scatter the pear slices, crumbled cheese, and toasted nuts on top. Keep everything loose and don't pack it down.
- Dress and toss:
- Drizzle the dressing over the salad just before you're ready to serve. Gently toss everything with your hands or two spoons so the leaves get coated but don't wilt.
- Serve immediately:
- This salad is best eaten right away while the arugula is crisp and the pears are still fresh. If you wait too long, it gets soggy.
Pin One autumn evening, I made this salad for a small dinner party and everyone went quiet after the first bite. My friend Sarah looked up and said it tasted like walking through an orchard in October. That's when I realized this wasn't just a quick salad, it was something that could hold its own at the center of the table.
Choosing Your Pears
I used to grab any pear from the store, but I learned the hard way that variety matters. Bartlett pears are sweet and juicy, perfect if you want that classic pear flavor. Bosc pears hold their shape better and have a firmer texture, which works well if you're slicing them thin. Anjou pears are somewhere in between. The key is pressing gently near the stem, if it gives just a little, it's ready.
Cheese Swaps That Work
Blue cheese can be intense, and not everyone loves it. I've used crumbled goat cheese for a milder, creamier option, and it's just as good. Feta works too, especially if you want something salty and tangy. If you're serving someone who's dairy-free, just leave the cheese out and add a handful of dried cranberries or pomegranate seeds for a pop of sweetness and color.
Storing and Serving Tips
This salad doesn't keep well once dressed, so only make what you'll eat. If you have leftovers, store the undressed components separately in airtight containers in the fridge. The arugula will last a day or two, the pears should be eaten within a day before they brown, and the dressing can sit in a jar for up to a week.
- Shake the dressing well before using if it separates.
- If the pears start to brown, toss them with a tiny bit of lemon juice.
- You can prep everything except the tossing an hour ahead if you're hosting.
Pin This salad has become my go-to whenever I need something that looks impressive but doesn't require much effort. It's proof that you don't need a long ingredient list or fancy techniques to make something people remember.
Recipe Q&A
- → Can I make this bowl ahead of time?
Prepare the dressing and slice the pears in advance, but toss everything together just before serving to keep the arugula crisp and nuts crunchy.
- → What cheese works best?
Blue cheese offers bold creaminess, while goat cheese provides a milder tang. Both complement the sweet pears and peppery greens beautifully.
- → How do I prevent pears from browning?
Toss sliced pears with a little lemon juice immediately after cutting. This natural antioxidant keeps them fresh and bright until serving.
- → Can I add protein to make it more filling?
Grilled chicken, roasted chickpeas, or sliced hard-boiled eggs pair wonderfully. For a vegan option, try marinated tofu or hemp seeds.
- → What other fruits can I substitute?
Fresh figs, apple slices, or segmented oranges work equally well. Choose fruits that offer sweetness and firm texture for the best results.