This simple arugula pear salad with blue cheese and pecans is light, fruity, crunchy, and tossed in a simple maple Dijon vinaigrette. Perfect for fall, winter, or anytime of the year.
I can’t get enough of this easy pear salad. For me, who’s always struggling eating enough fresh fruits, including them in a salad is always very helpful. This salad with blue cheese is both sweet and salty, and loaded with fall flavors.
Arugula pear salad makes a great starter with a side of crusty bread, such as this Multiseed No-Knead Bread (my favorite). It would also do very well as a side to a Vegetarian Pot Pie, a Roasted Garlic Butternut Soup or some Butternut Squash, some Spinach and Goat Cheese Lasagna or Baked Brie with Apples.
Why you’ll love this pear salad
- Super quick and easy to put together
- Extremely versatile (read my recipe variations section below)
- Loaded with vitamins and fall flavors
The recipe ingredients
- Arugula salad. It brings sharp flavors, giving this pear salad some personality.
- Pears. Any variety works. Choose them still firm and crispy (if they’re too ripe, they will become mushy when sliced).
- Blue cheese. I recommend Gorgonzola, but ay blue cheese works.
- Pecans. They can be replaced with walnuts if desired.
- Pomegranate. Or cranberry, if easier to find (and cheaper).
- Shallots. While optional, they bring more depth of flavor to the pear salad.
Tips for success
There’s nothing easier than assembling a salad one would say. It’s however important to always use fresh ingredients (arugula salad here) and slice the pears as close to serving as possible. Blue cheese can be removed from the refrigerator ahead of time; this will help its aroma to develop. Last but not least: always add the vinaigrette and toss right before serving. And voilà!
Storage and make-ahead instructions
The maple-Dijon vinaigrette can be made up to a week in advance and stored in the refrigerator. When ready to use, simply place the jar sideways under lukewarm running water and shake well (with lid on) until emulsified.
Undressed salad can be stored in an airtight container in the refrigerator for a couple of days. Always add the vinaigrette right before serving.
Recipe variations
There are so many possible variations to this arugula pear salad. Here are just a few examples that come to mind:
- Choice of nuts. Replace pecans with walnuts, almonds or hazelnuts.
- Cheese. Instead of blue cheese, use feta, fresh goat cheese, or even semi-hard and had cheese of choice (Gouda, Comte, Gruyère, you name it…).
- Fruits. Instead of pomegranate, you can use dried cranberries, or why not fresh blueberries or raspberries! Also, pears are the core ingredient of this salad, but you can replace them with apples for a quick variation.
- Choice of salad. I like arugula salad for its strong flavors, but the recipe works with spring mix, baby spinach or any other greens you’d like.
- Make it more nutritious! Add some roasted and diced butternut squash or French Puys lentils to make this arugula pear salad more nutritious and satisfying.
Make candied pecans
Melt 1 Tablespoon unsalted butter in a non-stick skillet placed over medium heat. Add ¼ cup (50g) sugar and mix with a wooden spoon. Add the pecans and a pinch of salt. Stir well to coat pecans. Continue to cook and stir frequently for 3 to 5 minutes, or until the sugar is fully melted. Immediately remove the skillet from the heat to prevent the sugar from burning. Spread the candied pecans onto a baking sheet lined with parchment paper in a single layer. Cool for 10 minutes or until the candy hardens. It’s ready to use in your pear arugula salad!
More salads you’ll love:
- French Lentil Salad with Beets, Baby Spinach and Feta
- Grilled Halloumi Spinach Salad with Dates
- Butternut Squash Tabbouleh with Bulgur
- Roasted Squash, Fig and Spinach Salad
Arugula Pear Salad with Blue Cheese
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salads
- Diet: Vegetarian
This simple arugula pear salad with blue cheese and pecans is light, fruity, crunchy, and tossed in a simple maple Dijon vinaigrette. Perfect for fall, winter, or anytime of the year.
Ingredients
For the arugula pear salad:
- 2 medium pears, stems and seeds removed then thinly sliced (peeling is optional)
- Squeeze of lemon juice (to stop pears from browning)
- 6 cups (120g) arugula salad
- ½ small shallot, thinly sliced (optional)
- ½ cup (65g) pecans, lightly toasted*
- 3 Tablespoons pomegranate arils
- 2 Tablespoons pumpkin seeds
- 3.5 ounces (100g) blue cheese, crumbled (I used Gorgonzola)
For the dressing:
- ⅓ cup (80 ml) extra-virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Add the dressing ingredients in a small bowl or in a jar and shake or whisk well. Adjust to taste – more oil to make it creamier, maple syrup for sweet, vinegar for tart.
- Cut the pears in half, remove seeds and slice thinly. Drizzle with lemon juice (to stop pears from browning) and toss well.
- To assemble the salad, place salad arugula salad in a large bowl with the pear slices, shallots (if using), pomegranate arils, pecans and pumpkin seeds. Drizzle with half the dressing then toss. Add the blue cheese, and toss gently. Drizzle with more dressing if needed, and serve immediately.
Notes
* You can use either pecans or walnuts. Lightly toast the pecans in a small skillet placed over medium-high heat for a few seconds, shaking the pan often, until pecans are golden and fragrant. Remove immediately to prevent the pecans from burning in contact of the hot skillet.
Did you make this recipe?
Lastly, if you make this Arugula Pear Salad with Blue Cheese, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
