Pear and Arugula Salad Recipe

This simple Healthy Pear and Arugula Salad combines peppery arugula, juicy pears, creamy goat cheese and crunchy walnuts, all dressed in a bright, lemony honey vinaigrette. It’s a perfect, quick fall salad that’s easy to assemble and can be served as a side dish or a light main when you add protein.

Transition into fall with a bright and crisp pear and arugula salad that balances sweet, tangy and savory flavors. The combination of ripe Bartlett pears, peppery arugula, crunchy walnuts and tangy goat cheese is complemented perfectly by a honey-lemon vinaigrette. This salad is quick to make, easy to adapt, and always a crowd-pleaser for gatherings and holiday tables.

Why you’ll love this Pear and Arugula Salad

• Fast to prepare — ready in about 10 minutes.
• Fresh, seasonal ingredients highlight autumn flavors.
• Highly adaptable: swap cheeses, nuts, or fruit to suit preferences.
• Can be prepped ahead — keep components separate until serving.

Ingredients

Serves: 6 | Prep time: 10 mins | Total time: 10 mins

• 6 cups arugula — the peppery bite of arugula balances the pears; baby spinach or mixed greens can be used instead.
• 1 1/2 cups chopped Bartlett pears (about 2 pears) — ripe but firm pears work best; no need to peel unless you prefer.
• 1/3 cup crumbled goat cheese — feta, gorgonzola, or a vegan cheese substitute also work well.
• 1/4 cup walnuts — toasted or candied walnuts add texture; pecans, almonds or cashews are fine substitutes.
• 1 tablespoon fresh thyme — lends a subtle, earthy note.

For the honey vinaigrette

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar (or red wine vinegar)
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons chopped shallots (or red onion)
• 1 clove garlic, minced
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

How to make Pear and Arugula Salad

1. Prepare the pears: Wash and chop ripe Bartlett pears into bite-size pieces. Leaving the skin on preserves texture and nutrients.
2. Make the honey vinaigrette: In a small jar or bowl, whisk together olive oil, white wine vinegar, lemon juice, honey, chopped shallots, minced garlic, salt and pepper until emulsified. Taste and adjust seasoning; a small squeeze of extra lemon brightens the dressing.
3. Assemble the salad: In a large bowl, combine the arugula, chopped pears, crumbled goat cheese, walnuts and fresh thyme. Drizzle the vinaigrette over the salad and toss gently to combine. Taste and add more salt and pepper if necessary. Serve immediately.

Variations and substitutions

• Make it vegan by omitting the goat cheese or using a plant-based cheese alternative.
• Swap pears for apples, pomegranate seeds, fresh blueberries or dried cranberries for different textures and flavors.
• Add grains such as cooked quinoa, farro or brown rice to make the salad more substantial.
• Add protein: shredded chicken, baked salmon, roasted turkey, or chickpeas turn this into a full meal.
• Try different nuts: toasted pecans, sliced almonds or chopped cashews provide varied crunch and flavor.
• If you prefer a different dressing, lemon-dijon or poppy seed dressings also pair well with pears and arugula.

Prepping and storage

To make ahead: Chop pears and store them in an airtight container in the refrigerator. Keep arugula and other salad components separate from the dressing to prevent wilting. The vinaigrette stores well in a sealed jar for up to one week in the fridge.

To store leftovers: Once dressed, this salad is best eaten the same day. If stored after tossing, it will last 1 to 2 days in a sealed container but will lose some crispness. For the freshest result, dress only the portion you plan to serve.

Nutrition (approximate per serving)

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 calculated automatically and should be used as an approximation.

Tips for success

• Choose ripe but firm pears so they hold their shape when chopped.
• Toast nuts briefly in a dry skillet to enhance their flavor before adding to the salad.
• Adjust the honey in the vinaigrette to taste—use more for sweeter pears or less if you prefer a tangier dressing.
• Gently toss the salad to avoid breaking up the goat cheese too much; leave some small crumbles for texture contrast.

Enjoy this easy pear and arugula salad as a fresh seasonal side or a light main. It’s adaptable, quick, and full of balanced flavor—perfect for fall gatherings or a simple weeknight meal.