Pear & Arugula Salad with Honey Vinaigrette

This Pear & Arugula Salad with Honey Vinaigrette is the kind of dish that feels light and fresh, yet layered in flavour and texture. Vibrant peppery arugula meets juicy ripe pears, which bring sweetness and a tender bite. Add a warm-sweet honey vinaigrette, crunchy walnuts (or pecans), creamy goat cheese (or feta), and you’re left with a salad that’s elegant enough for a dinner party yet simple enough for a weekday meal. Many recipes emphasise that the pairing of sweet pears and sharp greens is timeless.

What makes it extra special is the combination of textures: the smooth pear, the crisp greens, the nut crunch, the creamy cheese—and of course that drizzle of honey vinaigrette tying it all together. Whether you serve it as a starter, a side dish, or turn it into a main by adding chicken or salmon, this salad works across many occasions.

Why You’ll Love This Recipe

• Balance of flavours: The peppery bite of arugula (also called rocket) contrasts beautifully with the mellow sweetness of pears.
• Textural variety: Juicy fruit, crisp greens, crunchy nuts, creamy cheese all combined in one bowl.
• Quick and fuss-free: Many versions take under 15 minutes to assemble.
• Seasonal appeal: Pears shine in the cooler months, making this salad perfect for fall/winter menus.
• Flexible & customisable: Swap nuts, greens, cheese, or even make it vegan by omitting cheese and using a plant-based alternative.

Ingredients

Here’s a suggested list (adjust for servings and taste):

• Arugula (rocket) – about 4-6 cups, cleaned and dried
• Ripe pears – 2 medium (Bartlett, Anjou or Comice work well)
• Nuts – ¼-½ cup walnuts or pecans, lightly toasted
• Cheese – 3-4 oz (≈90-120 g) goat cheese or feta, crumbled
• Honey Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (or more to taste)
  • 1 tablespoon apple cider or white wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • (Optional) 1 small shallot, minced

Instructions

1. Prepare Ingredients: Wash and dry arugula. Slice pears – you may peel if you prefer, but leaving the skin adds colour and texture.
2. Toast Nuts: In a dry skillet over medium heat, toast the walnuts/pecans until fragrant (1-2 minutes), then set aside to cool.
3. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, honey, vinegar, mustard, salt, pepper (and shallot if using) until well-emulsified.
4. Assemble Salad: In a large salad bowl, add arugula, pears, toasted nuts, and crumbled cheese. Drizzle the vinaigrette over the top.
5. Toss & Serve: Gently toss so all greens are lightly coated. Taste and adjust seasoning (salt/pepper) as needed. Serve immediately so arugula stays crisp.

You Must Know

• Use ripe but firm pears: If too soft or over-ripe, they may turn mushy or sap juice into the salad, wilting the greens.
• Dry your arugula well: Excess water dilutes the dressing and makes the salad soggy.
• Toasting nuts adds flavour and crunch — don’t skip it.
• Dress the salad just before serving to keep greens crisp. Many salad-blogs emphasise this.
• The vinaigrette is simple but powerful: a good quality olive oil and honey make a difference.

Storage Tips

• If you need to prep ahead: Keep components separated — arugula undressed, pears sliced but not overly exposed, dressing stored in a sealed container.
• Once dressed: Best served fresh. If stored, the greens may wilt and nuts may soften — but you can refrigerate for up to 1 day.
• If making extra dressing: Vinaigrette stores well in the fridge for up to a week.

Ingredient Substitutions & Variations

• Greens: Swap arugula with baby spinach, spring mix, or mixed greens. For extra peppery bite, you could use watercress.
• Fruit: Use apple slices or even grilled peaches if pears are out of season.
• Nuts: Pecans, almonds or even pumpkin seeds offer crunch.
• Cheese: Feta, Gorgonzola, or even shaved Parmesan work well. For vegan version, omit cheese or use nut-based cheese.
• Dressing tweak: Use maple syrup instead of honey, or add lemon juice for extra brightness. Replace mustard with whole grain mustard for texture.

Serving Suggestions

• Serve as a starter before a main meat dish (e.g., grilled chicken or steak) to warm up the appetite.
• Use as a side salad alongside roasted vegetables, quinoa bowls or grilled fish.
• Turn it into a main dish by adding grilled chicken strips, poached salmon or chickpeas.
• Present on a large platter for a gathering/buffet, and let guests help themselves — the colourful pears and greens look great visually.
• Pair with a glass of crisp white wine (like Sauvignon Blanc) or a light rosé to complement the salad’s sweet and peppery notes.

Pro Tips

• Use a mandoline or sharp knife to slice pears evenly for a prettier presentation.
• After slicing pears, drizzle a little lemon juice if you’re saving them ahead to prevent browning.
• When toasting nuts: keep the skillet moving — nuts burn quickly once they start to brown.
• Whisk the vinaigrette vigorously or shake it in a jar with lid to properly emulsify it (mix oil and vinegar/honey well).
• If you’d like extra texture, add a handful of pomegranate seeds or thinly sliced red onion for bite and colour.
• Serve immediately after tossing — the arugula wilts quickly once dressed.

Frequently Asked Questions

→ Can I make this salad ahead of time?
Yes — prepare the components (wash greens, slice pears, toast nuts, make dressing) ahead of time. But wait to dress the greens until just before serving so they stay crisp.

→ Can I change the nuts or omit them?
Absolutely — pecans, almonds, pumpkin seeds or even sunflower seeds work. If you omit nuts, add another crunchy element like crispy chickpeas or seeds.

→ What if I don’t like goat cheese?
Use feta, Gorgonzola or Parmesan instead. Or skip cheese entirely for a lighter version.

→ Is this salad suitable for vegans?
Yes — omit the cheese or use a vegan cheese substitute. Ensure the honey in the dressing is acceptable; you could swap honey for maple syrup.

→ Why are my pears browning too quickly?
Pears brown when exposed to air. To slow this, keep slices in a little lemon juice or assemble just before serving. Also use pears that are ripe but still firm.

✨ This Pear & Arugula Salad with Honey Vinaigrette offers freshness, elegance and ease all in one — a beautiful dish you’ll return to again and again.