Arugula and Pear Bowl (Printable Version)

Fresh peppery greens meet sweet pears, creamy cheese, and crunchy walnuts in this simple 15-minute bowl.

# Components:

→ Greens

01 - 4 cups fresh arugula

→ Fruit

02 - 2 ripe pears, cored and thinly sliced

→ Cheese

03 - 2 oz crumbled blue cheese or goat cheese

→ Nuts

04 - 1/2 cup toasted walnuts or pecans, roughly chopped

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon honey
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# Preparation steps:

01 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
02 - Place arugula in a large salad bowl. Add sliced pears, crumbled cheese, and toasted nuts.
03 - Drizzle the dressing over the salad just before serving. Gently toss to combine and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 15 minutes, making it ideal for last-minute guests or when you need something fresh without the fuss.
  • The balance of peppery greens, sweet fruit, tangy cheese, and crunchy nuts hits every flavor note you crave in a single bowl.
  • You can swap ingredients based on what you have, and it still feels elegant and intentional every time.
02 -
  • Dress the salad only right before serving or the arugula will wilt and turn soggy within minutes, ruining the texture you worked to build.
  • If your pears aren't quite ripe, leave them on the counter for a day or two, underripe pears lack the sweetness that balances the peppery greens.
  • Don't skip toasting the nuts, raw walnuts taste flat and waxy compared to the warm, fragrant crunch you get after a few minutes in a dry skillet.
03 -
  • Slice the pears just before assembling to prevent them from browning, or toss them lightly with a squeeze of lemon juice if you need a few extra minutes.
  • Use your hands to toss the salad rather than tongs, it's gentler on the greens and gives you better control over how the dressing coats each leaf.
  • Toast extra nuts and keep them in a jar, they're perfect for sprinkling on salads, yogurt, or oatmeal throughout the week.
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