Pear and Arugula Salad with Goat Cheese and Candied Walnuts

This simple, healthy pear and arugula salad combines peppery arugula, juicy pears, creamy goat cheese and crunchy walnuts, all tossed in a bright lemon‑honey vinaigrette. It’s an ideal fall salad that’s quick to assemble, easy to customize, and perfect as a side or light meal.

Transition into the season with this crisp pear and arugula salad. The contrast between sweet, ripe pears and peppery arugula is complemented by crunchy walnuts and tangy goat cheese. A lemony honey vinaigrette brightens every bite. This recipe comes together in minutes and is a crowd-pleaser for holiday meals, potlucks, or an easy weeknight side. Add cooked chicken, salmon, or chickpeas to make it a more substantial entrée.

Why You’ll Love This Salad

• Quick and easy to prepare—ready in about 10 minutes.
• Can be prepped ahead (components stored separately) for fast assembly.
• Highly adaptable—swap cheeses, nuts, or fruit to suit your taste.
• Light and refreshing enough for warm days, yet perfect for autumn menus.

Ingredients You’ll Need

• Arugula – The peppery flavor balances the pears’ sweetness. You can substitute baby spinach or mixed baby greens if preferred.
• Pears – Ripe Bartlett pears work beautifully and don’t need to be peeled. Chop for bite-sized pieces or slice for a more elegant presentation.
• Walnuts – Provide crunch and a toasty contrast. Pecans, almonds or cashews are good alternatives.
• Goat cheese – Crumbled goat cheese adds creaminess and tang. Feta, gorgonzola or a vegan cheese alternative can be used instead.
• Fresh thyme – A small amount adds an earthy, herbaceous note.
• Honey vinaigrette – A mix of extra virgin olive oil, white wine vinegar, fresh lemon juice, honey, minced garlic and chopped shallot, seasoned with salt and pepper. A touch of Dijon mustard can be added for extra depth.

How to Make Pear and Arugula Salad

1. Prepare the pears and toppings. Wash and chop the pears (no peeling required). Set aside the walnuts, crumbled goat cheese and fresh thyme.
2. Make the honey vinaigrette. In a small jar or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon honey, 2 tablespoons chopped shallots, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning as needed.
3. Assemble the salad. In a large bowl, combine 6 cups arugula, 1 1/2 cups chopped Bartlett pears (about 2 pears), 1/3 cup crumbled goat cheese, 1/4 cup walnuts and 1 tablespoon fresh thyme. Drizzle the honey vinaigrette over the salad and toss gently to coat. Serve immediately.

Variations and Substitutions

• Swap the vinaigrette for a poppy seed or lemon‑Dijon herb dressing if you prefer.
• Make the salad vegan by omitting the cheese or using a plant‑based alternative.
• Try apple, pomegranate seeds, dried cranberries, or fresh blueberries in place of pears for different seasonal flavors.
• Add cooked grains such as quinoa, farro or brown rice to make the salad more filling and hearty.
• Replace walnuts with chopped pecans, almonds or candied nuts for a sweeter crunch.
• Boost protein with shredded chicken, grilled fish, or a can of rinsed chickpeas.

Prepping and Storage

To make ahead: Chop pears and store them separately from the greens to prevent wilting. Store the dressing in a sealed jar or container until ready to toss.

To store: When combined and dressed, this salad keeps best the same day. If stored in an airtight container in the refrigerator, it will keep for 1 to 2 days but may become limp. The honey vinaigrette will keep in the fridge for up to one week.

Nutrition

• Serving: 1/6 of salad
• Calories: 203 kcal
• Carbohydrates: 25.5 g
• Protein: 11.2 g
• Fat: 12.8 g
• Saturated Fat: 3.4 g
• Sodium: 323 mg
• Fiber: 10.4 g
• Sugar: 13.1 g

Nutrition information is an estimate and should be used for reference only.

Serving Suggestions

This salad is a bright, versatile addition to a seasonal menu. Serve it alongside roasted poultry, grilled fish, or as part of a buffet. For a more substantial main course, add warm grains and a protein of your choice and serve on a large platter.