Save The combination of peppery arugula and sweet pear caught me off guard at a neighborhood potluck three summers ago. I'd been skeptical about fruit in salads until that moment, fork midair, realizing how the creaminess of blue cheese tied everything together. The crunch of toasted walnuts sealed it. I went home that evening and recreated it the next day, tweaking the dressing until it tasted like the version I couldn't stop thinking about.
I made this for my sister when she visited last fall, and she ate two servings before admitting she usually hates salads. She kept asking what made it different, and I realized it was the honey in the dressing, just enough sweetness to make the balsamic sing without overpowering the pears. We ended up sitting at the table longer than planned, talking and picking at the last bits of cheese and nuts from the bowl. It became our go-to whenever she comes over now.
Ingredients
- Fresh arugula: The peppery bite is essential here, so choose bunches with small, tender leaves rather than the tough, overgrown ones that can taste too sharp.
- Ripe pears: Bartlett or Bosc work beautifully, but make sure they're ripe enough to slice easily without being mushy or they'll bruise when you toss the salad.
- Blue cheese or goat cheese: Blue cheese adds a bold, funky richness, while goat cheese keeps things milder and creamier, so pick based on your mood or your crowd.
- Toasted walnuts or pecans: Toasting them yourself takes three minutes and releases oils that make them taste almost buttery, far better than anything pre-toasted from a bag.
- Extra-virgin olive oil: Use a fruity, good-quality oil since it's the base of the dressing and you'll taste it in every bite.
- Balsamic vinegar: A decent balsamic makes all the difference, look for one that's thick and slightly sweet rather than thin and overly acidic.
- Honey: Just a teaspoon balances the vinegar and brings out the sweetness in the pears without making the dressing feel dessert-like.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that keeps everything from tasting flat.
Instructions
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture looks smooth and slightly thickened. Taste it on a piece of arugula to check the balance, you want tangy, sweet, and just a hint of sharpness.
- 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 the layers loose so the dressing can coat everything evenly when you toss.
- Dress and toss:
- Drizzle the dressing over the salad just before you're ready to serve, waiting until the last minute keeps the arugula from wilting. Gently toss with your hands or two large spoons until every leaf glistens but nothing gets bruised.
- Serve immediately:
- Transfer to individual plates or serve family-style from the bowl. This salad is best enjoyed right away while the greens are crisp and the pears still have their texture.
Save One evening, I brought this salad to a dinner party where the host had made an elaborate main course, and I worried it would be overshadowed. Instead, people kept coming back to the bowl, scraping up the last bits of dressing and asking for the recipe. It reminded me that sometimes the simplest dishes, the ones that let good ingredients speak, are the ones people remember. I left that night with an empty bowl and three texts asking for measurements.
Choosing Your Pears
Bartlett pears are my first choice because they're sweet, juicy, and slice cleanly without falling apart. Bosc pears work if you prefer a firmer texture and a hint of spice, though they can be a bit drier. Anjou pears are fine in a pinch, but I find they lack the aromatic sweetness that makes this salad shine. Whatever variety you pick, give them a gentle squeeze near the stem, if it yields slightly, they're ready.
Cheese Swaps That Work
If blue cheese feels too strong for your palate, crumbled goat cheese offers creaminess with a milder tang that still complements the pears. Feta is another solid option, especially if you want something saltier and less rich. I've also used shaved Parmesan when I'm out of everything else, and while it changes the vibe, it still tastes good. For a dairy-free version, just leave the cheese out entirely and add a handful of dried cranberries for a pop of sweetness.
Serving and Storing
This salad is meant to be eaten fresh, within minutes of tossing, so plan accordingly if you're serving it to guests. If you need to prep ahead, keep the arugula, pears, cheese, and nuts separate in the fridge and make the dressing in advance. Assemble and dress just before serving. Leftovers don't hold up well because the greens wilt and the pears oxidize, but you can save undressed components for a day and toss a new batch.
- Serve this as a starter before a roasted chicken or grilled fish for an elegant, balanced meal.
- It also works as a light lunch paired with crusty bread and a glass of white wine.
- For extra color and texture, toss in a handful of pomegranate seeds or thinly sliced red onion.
Save This salad has become my answer to the question of what to make when I want something that feels special but doesn't require effort. It's the kind of dish that makes you look forward to eating greens, and that's saying something.
Recipe Questions & Answers
- → Can I make this ahead of time?
Prepare the dressing and chop ingredients up to 4 hours ahead. Keep components separate and toss just before serving to maintain crispness.
- → What cheese works best?
Blue cheese adds bold flavor, while goat cheese offers a milder creaminess. Feta provides a salty tang—all pair beautifully with sweet pears.
- → How do I prevent pears from browning?
Toss sliced pears with a teaspoon of lemon juice immediately after cutting. This preserves their bright color and fresh flavor.
- → Can I use other greens?
Spinach, mixed greens, or baby kale work well. Adjust quantities as arugula has a robust peppery flavor that milder greens may lack.
- → What nuts substitute well?
Toasted pecans, hazelnuts, or almonds all provide excellent crunch. For nut allergies, try pumpkin or sunflower seeds instead.