Save to Pinterest My neighbor handed me a bag of arugula from her garden one afternoon, and I had no idea what to do with it. I threw together what I had: a pear from the fruit bowl, some leftover blue cheese, and a handful of walnuts. That improvised lunch turned into the salad I make whenever I want something that feels fancy but takes no effort. The peppery bite of arugula against sweet pear is a combination I now crave.
I brought this salad to a potluck once, worried it was too simple compared to the casseroles and baked dishes everyone else made. It was gone in minutes. People kept asking for the recipe, and I felt a little guilty telling them there was barely a recipe at all. Sometimes the best dishes are the ones that let good ingredients speak for themselves.
Ingredients
- Fresh arugula: The star of this bowl, arugula brings a peppery punch that balances the sweetness of the pear, so use it while it is still crisp and bright green.
- Ripe pears: Look for pears that yield slightly when you press them near the stem, they should be sweet and juicy but not mushy.
- Blue cheese or goat cheese: Blue cheese adds a bold tang, goat cheese is milder and creamier, both work beautifully so choose based on your mood.
- Toasted walnuts or pecans: Toasting the nuts for a few minutes in a dry pan wakes up their flavor and adds a deeper, warmer crunch.
- Extra-virgin olive oil: Use a good quality oil here since it is not cooked, the flavor shines through in every bite.
- Balsamic vinegar: A little sweetness and acidity in one bottle, it ties the whole salad together without overpowering anything.
- Honey: Just a teaspoon smooths out the vinegar and adds a subtle floral sweetness.
- Dijon mustard: This helps emulsify the dressing and adds a tiny bit of sharpness that makes everything taste more complex.
- Salt and black pepper: Taste as you go, a pinch of salt makes the pear taste sweeter and the greens more vibrant.
Instructions
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it looks glossy and smooth. Taste it on a leaf of arugula to check the balance.
- Prep the salad base:
- Place the arugula in a large salad bowl, then scatter the sliced pears, crumbled cheese, and toasted nuts over the top. Keep everything loose so the dressing coats evenly.
- Dress and toss:
- Drizzle the dressing over the salad just before serving, then use your hands or two large spoons to gently toss everything together. Serve immediately while the arugula is still crisp.
Save to Pinterest I made this salad for my dad once when he came over for lunch, and he ate two bowls without saying much. As he left, he asked if I could write down what I put in it. That quiet request meant more to me than any compliment, because my dad is not a salad person.
Choosing Your Pears
Bartlett and Anjou pears work wonderfully because they are sweet and hold their shape when sliced thin. Bosc pears are firmer and a little less juicy, but they add a nice texture if you want more crunch. I have also used Asian pears when I found them at the market, and their crisp, apple like bite was a fun surprise.
Cheese Swaps and Tweaks
If blue cheese is too strong for you, goat cheese is milder and just as creamy. Feta works in a pinch, especially if you crumble it finely so it mixes into the greens. I have also left the cheese out entirely and added a sprinkle of nutritional yeast for a dairy free version that still felt rich.
Serving and Pairing Ideas
This salad is light enough to start a meal but satisfying enough to be lunch on its own. I like to serve it with crusty bread and a glass of something crisp and cold, like a Sauvignon Blanc or sparkling water with lemon. It also pairs beautifully alongside roasted chicken or grilled fish if you are building a bigger spread.
- Add a handful of pomegranate seeds for a jewel like pop of color and tart sweetness.
- Drizzle a little extra honey over the top if you want it slightly sweeter.
- Toss in some thinly sliced red onion for a sharper, more savory edge.
Save to Pinterest This salad reminds me that good food does not have to be complicated. Keep a few quality ingredients on hand, and you can always pull together something that feels special.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the dressing and slice ingredients up to 4 hours ahead. Keep components separate and toss just before serving to maintain crisp textures.
- → What cheese works best?
Blue cheese, goat cheese, or feta all pair beautifully. Choose based on your preference—blue cheese adds bold tang, goat cheese offers creaminess, feta provides salty brightness.
- → How do I prevent pears from browning?
Toss sliced pears with a teaspoon of lemon juice immediately after cutting. This natural antioxidant keeps them fresh and bright for several hours.
- → Can I make it dairy-free?
Simply omit the cheese or substitute with dairy-free alternatives. The bowl remains satisfying with the arugula, pears, nuts, and dressing carrying plenty of flavor.
- → What nuts pair well with pears?
Walnuts and pecans both complement pears beautifully. Walnuts add earthy richness while pecans bring natural sweetness. Toast either variety lightly for enhanced flavor.